FlavScents AInsights Entry: para-Anisaldehyde (CAS: 123-11-5)

1. Identity & Chemical Information

• Common Name(s): para-Anisaldehyde, p-Anisaldehyde
• IUPAC Name: 4-Methoxybenzaldehyde
• CAS Number: 123-11-5
• FEMA Number: 2672
• Other Identifiers: FL No. 02.013, CoE No. 146
• Molecular Formula: C8H8O2
• Molecular Weight: 136.15 g/mol

para-Anisaldehyde is characterized by its methoxy group attached to a benzaldehyde structure. This functional group contributes to its sweet, floral odor, which is reminiscent of anise or licorice. The presence of the aldehyde group is crucial for its reactivity and odor profile, making it a valuable compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

para-Anisaldehyde is known for its sweet, floral, and slightly spicy aroma, often described as reminiscent of anise or licorice. It has a moderate intensity and good diffusion, making it a popular choice for imparting a warm, sweet note in both flavors and fragrances. The odor threshold is relatively low, allowing it to be effective even at minimal concentrations. In flavor applications, it serves as an impact note, enhancing the sweetness and complexity of the overall profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

para-Anisaldehyde naturally occurs in the essential oils of anise and fennel. It can also be formed through the oxidation of anethole, a major component of these oils. This compound is often used to achieve a "natural flavor" designation due to its presence in these natural sources. Its formation through enzymatic degradation or chemical synthesis is well-documented in food chemistry literature.

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

4. Use in Flavors

para-Anisaldehyde is widely used in flavor formulations, particularly in confectionery, bakery, and beverage applications. It is valued for its ability to impart a sweet, anise-like flavor, enhancing the overall profile of the product. Typical use levels in finished food or beverages range from 1 to 20 ppm, with higher concentrations used in more robust flavor systems. It is generally stable under typical 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, para-Anisaldehyde is used across various fragrance families, including floral, oriental, and gourmand. It acts as a modifier or impact note, providing a sweet, warm, and slightly spicy character. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 02.013.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Explicit approvals and harmonized assumptions are common, though country-specific variability may exist, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, para-Anisaldehyde is considered safe within the established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrance applications is generally well-tolerated, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be monitored to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

para-Anisaldehyde is prized for its ability to enhance sweetness and complexity in both flavors and fragrances. It synergizes well with other sweet and spicy notes, such as vanilla and cinnamon. Formulators should be cautious of its potency, as overuse can lead to an overpowering or artificial character. It is often under-utilized in savory applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on para-Anisaldehyde is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to emerging markets and novel applications.

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 2026-04-10 12:22:34 GMT (p2)