FlavScents AInsights Entry for Isovanillin (CAS: 621-59-0)

1. Identity & Chemical Information

• Common Name(s): Isovanillin
• IUPAC Name: 3-Hydroxy-4-methoxybenzaldehyde
• CAS Number: 621-59-0
• FEMA Number: Not available
• Other Identifiers: FL Number: 07.008
• Molecular Formula: C8H8O3
• Molecular Weight: 152.15 g/mol

Isovanillin is a single chemical compound characterized by its aromatic aldehyde group, which contributes to its distinct vanilla-like odor. The presence of methoxy and hydroxy functional groups influences its olfactory properties, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isovanillin is known for its sweet, creamy, and vanilla-like odor with a hint of floral and woody nuances. It is often described as having moderate intensity and good diffusion, making it suitable for use as an impact note in various formulations. The taste and odor thresholds for isovanillin are not clearly reported in the literature, but it is typically used to enhance the vanilla character in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isovanillin occurs naturally in some plant species, although it is less common than vanillin. It can be formed through the oxidative degradation of lignin, a complex polymer found in the cell walls of plants. This compound is relevant to "natural flavor" designations when derived from natural sources, although synthetic production is more common for commercial use.

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

4. Use in Flavors

Isovanillin is used in a variety of flavor categories, including vanilla, chocolate, and other sweet profiles. It serves as a key impact note, providing a creamy and sweet vanilla character. Typical use levels in finished food or beverage products range from 1 to 20 ppm, with higher concentrations used in more intense vanilla applications. Isovanillin is generally stable under typical food processing conditions, although it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, isovanillin is utilized in oriental, gourmand, and floral fragrance families. It acts as a modifier and impact note, contributing a sweet, creamy vanilla aroma. Typical concentration ranges in fragrance formulations are from trace amounts to 1%, depending on the desired intensity. Isovanillin is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Isovanillin is not explicitly listed as GRAS by FEMA, but it is used in flavors under general safety guidelines.
• European Union: It is included in the EU's list of flavoring substances (FL No. 07.008) and is subject to Regulation (EC) No 1334/2008.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations for flavoring substances.
• Asia: Regulatory status varies; Japan and China have specific guidelines for flavoring substances.
• Latin America: Brazil and MERCOSUR countries follow similar guidelines to the EU, with some country-specific variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, isovanillin is generally recognized as safe when used within typical flavor concentrations. Dermal exposure in fragrance applications is considered low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isovanillin is valued for its ability to impart a rich, creamy vanilla note, enhancing both flavor and fragrance profiles. It synergizes well with other vanilla compounds and can be used to round out harsh or synthetic notes. Formulators should be cautious of overuse, which can lead to an overpowering or artificial character. It is often underutilized in complex formulations where subtle vanilla nuances are desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isovanillin is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are documented, although some specific use levels and thresholds are not clearly reported. Known data gaps include detailed toxicological studies and comprehensive sensory thresholds.

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 2026-05-27 17:19:05 GMT (p2)