4'-methoxyacrylophenone

Full Material List

1-(4-methoxyphenyl)prop-2-en-1-one

Identifiers

CAS (Single)	7448-86-4
FEMA	N/A
EINECS	N/A
Synonyms	1'-oxo estragole para- methoxyacrylophenone para- methoxyphenyl vinyl ketone 1-(4- methoxyphenyl)-2-propen-1-one
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	A8M9Z5074S
CoE Number	N/A
XlogP3-AA	2.30 (est)
Molecular Weight	162.1881
Molecular Formula	C10 H10 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 1057 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for 4'-Methoxyacrylophenone (CAS: 7448-86-4)

1. Identity & Chemical Information

Common Name(s): 4'-Methoxyacrylophenone
IUPAC Name: 1-(4-Methoxyphenyl)prop-2-en-1-one
CAS Number: 7448-86-4
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C10H10O2
Molecular Weight: 162.19 g/mol

4'-Methoxyacrylophenone is characterized by the presence of a methoxy group attached to a phenyl ring, which is conjugated with an acrylophenone moiety. This structure is significant for its potential odor characteristics, as the methoxy group can influence the compound's volatility and sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

4'-Methoxyacrylophenone is noted for its sweet, floral odor with nuances of vanilla and almond. The intensity of its scent is moderate, making it suitable for use as a background note or modifier in fragrance compositions. The compound's diffusion is relatively stable, providing a consistent olfactory experience. Specific taste or odor thresholds are not clearly reported in the literature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

4'-Methoxyacrylophenone is not commonly found in nature and is typically synthesized for use in flavor and fragrance applications. Its formation can occur through chemical synthesis involving the condensation of 4-methoxybenzaldehyde with acetone. This synthetic origin limits its designation as a "natural flavor" or "natural fragrance" under most regulatory frameworks.

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

4. Use in Flavors

In flavor applications, 4'-methoxyacrylophenone is used to impart sweet, floral, and vanilla-like notes. It is commonly employed in confectionery, bakery, and dairy products. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. The compound is stable under typical processing conditions, including moderate heat and neutral pH environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

4'-Methoxyacrylophenone is utilized in various fragrance families, including floral and gourmand compositions. It serves as a modifier or impact note, enhancing the sweetness and depth of the fragrance. Typical concentration ranges in perfumes and personal care products are between 0.1% and 1%. The compound contributes primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring guidelines.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
Latin America: Usage should adhere to regional standards, with specific guidance from national authorities where available.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found for specific ADI or MSDI values; formulators should ensure usage levels are within typical industry ranges to maintain safety.
Dermal Exposure: No specific reports of irritation or sensitization; however, standard safety assessments should be conducted.
Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

4'-Methoxyacrylophenone is valued for its ability to impart sweet, floral notes with a vanilla-like character. It synergizes well with other floral and gourmand ingredients, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering scent or flavor. It is often underutilized in formulations seeking a subtle, sweet background note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 4'-methoxyacrylophenone is well-established in terms of its chemical identity and sensory profile. However, specific regulatory 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 2026-06-03 11:28:09 GMT (p2)

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