AInsights Entry for Isoflavone (CAS: 574-12-9)

1. Identity & Chemical Information

• Common Name(s): Isoflavone
• IUPAC Name: 3-phenyl-4H-1-benzopyran-4-one
• CAS Number: 574-12-9
• FEMA Number: Not applicable
• Other Identifiers: FL number not assigned; CoE number not assigned; IFRA reference not applicable
• Molecular Formula: C15H10O2
• Molecular Weight: 222.24 g/mol

Isoflavone is a type of flavonoid, characterized by its phenyl group attached to the 3-position of the benzopyran ring. This structure is significant for its biological activity and potential health benefits, although it is not typically associated with a distinct odor or flavor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoflavone itself does not have a significant odor or flavor profile, which limits its direct application in flavor and fragrance formulations. It is primarily valued for its role in health-related applications rather than sensory contributions. However, its derivatives and related compounds can exhibit varying sensory characteristics.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoflavones are naturally occurring compounds found in a variety of plants, particularly in legumes such as soybeans. They are biosynthesized through the phenylpropanoid pathway, which involves the conversion of phenylalanine to various flavonoids, including isoflavones. This pathway is crucial for the plant's defense mechanisms and contributes to the "natural flavor" designation when derived from plant sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Isoflavone itself is not commonly used as a flavoring agent due to its lack of distinct sensory properties. However, its presence in soy products can influence the overall flavor profile, contributing to the characteristic taste of soy-based foods. Typical use levels are not well-documented, as isoflavone is not directly added for flavor purposes.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Isoflavone is not typically used in fragrance formulations due to its lack of volatility and odor. Its primary relevance in fragrance applications may be indirect, through its presence in plant extracts used for their aromatic properties.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Isoflavones are not specifically regulated as flavor or fragrance agents by the FDA or FEMA.
• European Union: Not listed under Reg. (EC) No 1334/2008 for flavoring substances.
• United Kingdom: Follows EU regulations post-Brexit with no specific divergence reported.
• Asia: In countries like Japan and China, isoflavones are recognized for their health benefits rather than flavor or fragrance use.
• Latin America: No specific regulations for isoflavones in flavor or fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoflavones are generally considered safe for consumption, with extensive studies supporting their health benefits. Oral exposure through dietary intake is common, with no specific ADI or MSDI established for flavor use. Dermal and inhalation exposure are not typical routes for isoflavone, given its primary use in dietary supplements and functional foods.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

While isoflavone itself is not a primary flavor or fragrance agent, its derivatives and presence in plant extracts can influence product formulations. Formulators should consider its health benefits and potential synergies with other bioactive compounds. Overuse is unlikely in flavor applications, but awareness of its health-related properties can enhance product value.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoflavone's use in flavors and fragrances is limited due to its primary role in health applications. Industry practices are well-documented for its dietary use, but less so for sensory applications. Regulatory and safety data are robust, supporting its safe use in food products.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges (not applicable for isoflavone)
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable for isoflavone)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-05-22 09:53:50 GMT (p2)