FlavScents AInsights Entry for Allyl Levulinate (CAS: 1070-35-5)

1. Identity & Chemical Information

• Common Name(s): Allyl Levulinate
• IUPAC Name: 4-Oxopentanoic acid, allyl ester
• CAS Number: 1070-35-5
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not available
• Molecular Formula: C8H12O3
• Molecular Weight: 156.18 g/mol
• Functional Groups and Structure–Odor Relevance: Allyl levulinate contains an ester functional group, which is often associated with fruity and sweet odor characteristics. The allyl group contributes to its volatility and potential as a fragrance component.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Allyl levulinate is characterized by a fruity, sweet odor with nuances reminiscent of pineapple and apple. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in formulations, providing a fruity top note that enhances the overall profile of both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Allyl levulinate is not commonly found in nature and is typically synthesized for use in flavors and fragrances.
• Formation Pathways: It is generally produced through the esterification of levulinic acid with allyl alcohol.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, allyl levulinate may not qualify for "natural" labeling unless derived from natural precursors under specific regulatory definitions.

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

4. Use in Flavors

• Flavor Categories and Applications: Allyl levulinate is used in fruit-flavored products, particularly those mimicking apple and pineapple profiles. It is also used in confectionery, beverages, and bakery items.
• Functional Role in Flavor Systems: It acts as a top note enhancer, providing freshness and fruitiness.
• Typical Use Levels: Documented use levels range from 1 to 20 ppm in finished products, with typical industry use around 5 ppm.
• Stability Considerations: Allyl levulinate is relatively stable under neutral pH but may hydrolyze under acidic or basic conditions. It is moderately stable to heat but can oxidize over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in fruity and floral fragrance compositions, including personal care products and household items.
• Functional Role: It serves as a modifier and impact note, adding freshness and fruitiness.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Allyl levulinate is a top note due to its volatility, contributing to the initial impression of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Allyl levulinate is not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; specific status not detailed.
• Asia (Japan, China, ASEAN): High-level regulatory information not available.
• Latin America (e.g., Brazil, MERCOSUR): Specific regulatory status not found.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available. General safety assessments suggest low toxicity at typical use levels.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered safe in fragrance applications at typical concentrations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational safety concerns are documented.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Allyl levulinate provides a unique fruity note that is difficult to replicate with other materials.
• Typical Synergies: Works well with other esters and fruity aldehydes to enhance fruit profiles.
• Common Formulation Pitfalls: Overuse can lead to an overly synthetic or harsh profile.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory approvals and detailed toxicological data.

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 2026-04-06 02:06:47 GMT (p2)