AInsights Entry for Passiflora Acetate (CAS: 136954-25-1)

1. Identity & Chemical Information

• Common Name(s): Passiflora acetate
• IUPAC Name: Ethyl 3-(3,4-dimethoxyphenyl)propanoate
• CAS Number: 136954-25-1
• FEMA Number: Data not found
• Other Identifiers: Data not found
• Molecular Formula: C13H18O4
• Molecular Weight: 238.28 g/mol

Passiflora acetate is characterized by its ester functional group, which is often associated with fruity and floral odor profiles. The presence of methoxy groups in its structure contributes to its sweet and slightly spicy aroma, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Passiflora acetate is known for its sweet, fruity, and floral aroma, reminiscent of tropical fruits and flowers. It is often described as having a moderate intensity with a pleasant diffusion. The compound is typically used as an impact note in formulations, providing a distinctive character that enhances the overall sensory experience.

Taste and odor thresholds for passiflora acetate are not clearly reported in the literature. However, its sensory role as a modifier and enhancer in both flavors and fragrances is well recognized.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Passiflora acetate is not commonly found in nature but can be synthesized through esterification processes involving the corresponding alcohol and acid precursors. Its formation is typically achieved through chemical synthesis rather than natural pathways, which limits its designation as a "natural flavor" or "natural fragrance."

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

4. Use in Flavors

Passiflora acetate is utilized in various flavor categories, including tropical fruit, floral, and sweet profiles. It serves as a functional component in flavor systems, often used to impart a fruity and floral character to beverages, confectionery, and desserts.

Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations depending on the desired intensity and product type. These values are industry-typical estimates, as specific documented ranges are not readily available. The compound is generally stable under typical processing conditions, though it may be sensitive to high heat and acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, passiflora acetate is incorporated into floral and fruity fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in fragrance formulations are qualitative, with usage levels adjusted based on the desired olfactory impact.

The compound's volatility allows it to contribute effectively to the initial impression of a fragrance, while its floral and fruity character enhances the overall complexity of the scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Passiflora acetate does not have a specific FEMA GRAS number, and its use in flavors and fragrances is subject to general safety evaluations.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008; usage is based on safety assessments.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Regulatory status varies; Japan and China may require specific safety evaluations.
• Latin America: Usage is generally aligned with international safety standards, though specific approvals may vary by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Passiflora acetate's safety profile is primarily evaluated through its exposure routes:

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not clearly reported. Formulators should ensure usage levels remain within industry-typical ranges to maintain safety.
• Dermal Exposure: No specific IFRA restrictions are noted, but general safety practices for esters should be followed to avoid irritation or sensitization.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, though occupational safety data is limited.

Overall, the risk profiles for food and fragrance applications are considered similar, with standard safety practices recommended.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Passiflora acetate is valued for its ability to impart a unique fruity and floral character to formulations. It synergizes well with other esters and floral compounds, enhancing the complexity of both flavors and fragrances. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact.

Formulators should carefully balance passiflora acetate with complementary notes to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on passiflora acetate is well-established in terms of its sensory profile and functional roles. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and safety assessments.

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 2026-06-02 20:22:07 GMT (p2)