FlavScents AInsights Entry for 3'-Hydroxyacetophenone (CAS: 121-71-1)

1. Identity & Chemical Information

• Common Name(s): 3'-Hydroxyacetophenone
• IUPAC Name: 1-(3-hydroxyphenyl)ethanone
• CAS Number: 121-71-1
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C8H8O2
• Molecular Weight: 136.15 g/mol

3'-Hydroxyacetophenone is a phenolic compound characterized by a hydroxy group attached to the benzene ring, which influences its odor profile. The presence of the acetyl group contributes to its ketone characteristics, impacting both its volatility and sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3'-Hydroxyacetophenone is known for its sweet, floral, and slightly balsamic odor profile. It is often described as having a honey-like scent with nuances of almond and vanilla. The compound's odor intensity is moderate, making it suitable for use as a background note or modifier in fragrance compositions. Specific taste and odor thresholds are not well-documented, but its sensory role typically involves enhancing the sweetness and warmth of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3'-Hydroxyacetophenone occurs naturally in certain plant species, including some varieties of orchids and other flowering plants. It can be formed through enzymatic processes in plants or as a result of the Maillard reaction during food processing. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on its extraction and processing methods.

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

4. Use in Flavors

In flavor applications, 3'-hydroxyacetophenone is used to impart sweet, floral, and vanilla-like notes. It is commonly found in flavor categories such as vanilla, almond, and honey. Its functional role in flavor systems includes acting as a sweetener enhancer and providing depth to the overall flavor profile. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering sweetness or floral notes. The compound is relatively stable under normal food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

3'-Hydroxyacetophenone is utilized in various fragrance families, including floral, gourmand, and oriental. It serves as a modifier or impact note, contributing to the sweetness and warmth of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. The compound's volatility places it in the middle note category, where it provides a lasting sweet and floral character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors and fragrances should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; may be used in compliance with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
• Latin America: Usage should align with MERCOSUR and local regulations; specific approvals not documented.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, specific ADI or MSDI values for 3'-hydroxyacetophenone are not available, but it is generally considered safe at typical flavor use levels. Dermal exposure in fragrance applications should be monitored for potential irritation or sensitization, although no specific IFRA restrictions are noted. Inhalation exposure is considered low risk due to moderate volatility, but occupational safety measures should be in place to minimize prolonged exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3'-Hydroxyacetophenone is valued for its ability to enhance sweetness and add complexity to both flavors and fragrances. It synergizes well with other sweet and floral compounds, such as vanillin and benzyl alcohol. Formulators should be cautious of its potential to dominate a blend if used excessively, and it is often under-utilized in formulations seeking a subtle sweet enhancement.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3'-hydroxyacetophenone is well-established in terms of its chemical identity and sensory profile. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.

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
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

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 2026-09-26 16:17:47 GMT (p2)