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. 09.013
• 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 and pineapple-like odor, which is significant in both flavor and fragrance applications.

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 a potent impact note in formulations. The compound is primarily used to impart a tropical fruit character in both flavors and fragrances. Specific taste and odor thresholds are not well-documented, but its potent nature suggests low threshold values.

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, it can be used in formulations labeled as "natural" if derived from natural precursors through approved processes.

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

4. Use in Flavors

Allyl propionate is widely used in flavor formulations, particularly in tropical fruit profiles such as pineapple, mango, and passion fruit. It serves as an impact note, providing a strong, sweet, and fruity character. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, allyl propionate is used to impart a fresh, fruity top note, often in conjunction with other esters to create complex fruity accords. It is commonly found in personal care products, household cleaners, and air fresheners. Typical concentration ranges are from 0.1% to 1% in fragrance formulations, depending on the desired intensity and product type. Its volatility makes it a top note contributor.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.013.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, but formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Allyl propionate is considered safe for use in flavors and fragrances within established limits. Oral exposure through flavor use is supported by FEMA GRAS status, with an acceptable daily intake (ADI) not specifically established but considered safe at typical use levels. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility in typical use concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl propionate is valued for its ability to impart a strong, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing tropical and citrus profiles. Common pitfalls include overuse, leading to an artificial or overpowering scent. It is often underutilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on allyl propionate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds are less frequently reported. Known data gaps include detailed toxicological studies, which are mitigated by its GRAS status and historical safe use.

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 2026-09-25 10:22:27 GMT (p2)