FlavScents AInsights Entry for Piperidine (CAS: 110-89-4)

1. Identity & Chemical Information

• Common Name(s): Piperidine
• IUPAC Name: Piperidine
• CAS Number: 110-89-4
• FEMA Number: 4233
• Other Identifiers: FL No. 09.001
• Molecular Formula: C5H11N
• Molecular Weight: 85.15 g/mol

Piperidine is a saturated heterocyclic organic compound with a six-membered ring containing five methylene bridges and one amine nitrogen. Its structure is significant in the fragrance industry due to its ability to impart a peppery, pungent odor, which is often used to enhance the complexity of fragrance compositions.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Piperidine is characterized by a strong, pungent, and peppery odor, often described as ammoniacal or fishy at higher concentrations. It is typically used in trace amounts to add depth and complexity to fragrance compositions. The compound's odor threshold is relatively low, making it effective as an impact note even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Piperidine is not commonly found in nature but can be formed through the degradation of alkaloids such as piperine, which is found in black pepper. It can also be synthesized through the hydrogenation of pyridine. Its presence in natural products is limited, thus it is primarily used in synthetic formulations.

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

4. Use in Flavors

Piperidine is used sparingly in flavor formulations due to its intense odor profile. It is primarily employed in savory applications to impart a peppery note. Typical use levels in food are very low, often below 1 ppm, to avoid overpowering the flavor profile. It is stable under normal processing conditions but can degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, piperidine is used to add a sharp, peppery note to compositions. It is found in various fragrance families, including fougère and oriental. Its volatility allows it to contribute primarily to the top notes of a fragrance. Typical concentrations in fragrance formulations are low, often less than 0.1%, to prevent the odor from becoming too dominant.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Piperidine is recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.001.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Limited specific regulations; generally follows international guidelines.
• Latin America: Regulations vary; generally aligns with international standards.

Piperidine's use is generally accepted within specified limits, but formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Piperidine's safety profile varies with exposure route:

• Oral Exposure: Low levels used in flavors are considered safe; no specific ADI established.
• Dermal Exposure: Can cause irritation; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatile nature requires caution in occupational settings to prevent respiratory irritation.

The risk profile is generally low when used within recommended limits, but care should be taken to avoid excessive exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Piperidine is valued for its ability to enhance the complexity of both flavors and fragrances. It synergizes well with other spicy and peppery notes. Formulators should be cautious of its strong odor, which can easily dominate a composition if overused. It is often under-utilized due to its potent nature, but when balanced correctly, it can add a unique character to formulations.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on piperidine is well-established, particularly regarding its sensory characteristics and regulatory status. However, industry practices often rely on undocumented experiential knowledge, especially concerning its use in complex formulations. Known data gaps include specific toxicological thresholds for various exposure routes.

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 2026-06-04 14:12:58 GMT (p2)