FlavScents AInsights Entry for Ortho-Methoxycinnamaldehyde (CAS: 1504-74-1)

1. Identity & Chemical Information

• Common Name(s): Ortho-methoxycinnamaldehyde
• IUPAC Name: (2E)-3-(2-methoxyphenyl)prop-2-enal
• CAS Number: 1504-74-1
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not available
• Molecular Formula: C10H10O2
• Molecular Weight: 162.19 g/mol
• Functional Groups and Structure–Odor Relevance: Ortho-methoxycinnamaldehyde contains an aldehyde group and a methoxy group attached to a phenyl ring, contributing to its characteristic spicy and sweet odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Ortho-methoxycinnamaldehyde is characterized by a warm, spicy, and sweet aroma reminiscent of cinnamon with a hint of floral undertones. Its intensity is moderate, and it has a good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor compositions, providing warmth and sweetness, often used to enhance cinnamon-like profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Ortho-methoxycinnamaldehyde is not commonly found in nature but can be synthesized from natural precursors.
• Formation Pathways: It is typically produced through chemical synthesis involving the methoxylation of cinnamaldehyde.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it may not qualify for "natural" labeling unless derived from natural precursors through permissible processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in bakery, confectionery, and spice blends to impart a cinnamon-like flavor.
• Functional Role in Flavor Systems: Acts as a flavor enhancer and modifier, providing depth and warmth.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished products, with higher concentrations potentially overpowering other flavor notes.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in oriental and spicy fragrance families, often in perfumes and personal care products.
• Functional Role: Serves as a modifier and impact note, adding warmth and complexity.
• Typical Concentration Ranges: Used in trace amounts to moderate concentrations, typically less than 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a lasting spicy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported; compliance with general flavoring regulations is required.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Specific regulations not found; general compliance with regional standards is advised.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; adherence to local regulations is necessary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI or MSDI; typical usage levels suggest a low risk when used appropriately.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique spicy-sweet profile that enhances cinnamon-like flavors and fragrances.
• Typical Synergies: Pairs well with other spice notes, vanilla, and floral elements to create complex profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in complex spice blends where subtlety is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and applications are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-05-28 17:32:22 GMT (p2)