FlavScents AInsights Entry for Allyl Propionate (CAS: 2408-20-0)

1. Identity & Chemical Information

• Common Name(s): Allyl Propionate
• IUPAC Name: Prop-2-en-1-yl propanoate
• CAS Number: 2408-20-0
• FEMA Number: 2030
• Other Identifiers: FL No. 09.018
• Molecular Formula: C6H10O2
• Molecular Weight: 114.14 g/mol

Allyl propionate is an ester compound characterized by the presence of an allyl group attached to a propionate moiety. The functional groups present in allyl propionate contribute to its distinctive fruity odor, which is often associated with pineapple. The ester linkage is crucial for its volatility and odor profile, making it a valuable compound in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allyl propionate is known for its strong, sweet, and fruity odor reminiscent of pineapple. It is often described as having a high intensity and good diffusion, making it an impactful note in both flavor and fragrance applications. The compound is typically used as an impact note due to its distinctive and recognizable scent. While specific taste and odor thresholds are not widely documented, its potent aroma suggests a low threshold, allowing it to be effective even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allyl propionate is not commonly found in nature but can be synthesized through esterification processes involving allyl alcohol and propionic acid. It is not typically associated with natural flavor or fragrance designations due to its synthetic origin. However, its fruity profile makes it a popular choice for mimicking natural pineapple flavors in artificial flavoring systems.

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

4. Use in Flavors

Allyl propionate is primarily used in fruit flavor formulations, particularly those mimicking pineapple. It serves as an impact note, providing a strong and recognizable fruity character. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering flavor. It is generally stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, allyl propionate is used in fruity and tropical fragrance compositions. It acts as a top note due to its high volatility, providing an initial burst of fruity aroma. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its role as a modifier or impact note enhances the overall complexity and appeal of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Allyl propionate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU regulations.
• Asia: In Japan and China, allyl propionate is permitted for use in flavors, subject to local regulations.
• Latin America: Countries like Brazil and those in MERCOSUR follow similar guidelines to the US and EU, allowing its use in flavors.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, allyl propionate is considered safe at typical use levels in food, with no specific ADI established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications is considered low risk, with no significant irritation or sensitization reported at typical use levels. Inhalation exposure is minimal due to its low volatility in ambient conditions, but occupational exposure should be managed with standard safety precautions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl propionate is valued for its ability to impart a strong, authentic pineapple note in both flavors and fragrances. It synergizes well with other fruity esters and can enhance the overall fruitiness of a formulation. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in complex formulations where its impact can be effectively balanced with other notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allyl propionate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric thresholds for sensory perception are less frequently reported. There are no significant data gaps or regulatory ambiguities noted for this compound.

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 2026-05-29 10:07:43 GMT (p2)