FlavScents AInsights Entry for para-Anisyl Alcohol (CAS: 105-13-5)
1. Identity & Chemical Information
- Common Name(s): para-Anisyl alcohol, 4-Methoxybenzyl alcohol
- IUPAC Name: 4-Methoxybenzyl alcohol
- CAS Number: 105-13-5
- FEMA Number: 2679
- Other Identifiers: FL number 02.013
- Molecular Formula: C8H10O2
- Molecular Weight: 138.17 g/mol
para-Anisyl alcohol is characterized by the presence of a methoxy group attached to a benzyl alcohol structure. This functional group is significant for its contribution to the compound's sweet, floral aroma, which is reminiscent of hawthorn and anise. The methoxy group enhances the compound's solubility in alcohols and oils, making it a versatile ingredient in both flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
para-Anisyl alcohol is known for its sweet, floral, and slightly balsamic odor profile. It is often described as having a scent similar to hawthorn and anise, with a moderate intensity and good diffusion. The compound is primarily used as an impact note in fragrance compositions, providing a sweet and floral character that can enhance the overall complexity of a scent. In flavor applications, it contributes a subtle sweetness and floral nuance, often used to modify or enhance other flavor notes.
Taste and odor thresholds for para-Anisyl alcohol are not well-documented, but it is typically used in low concentrations due to its potent aroma.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
para-Anisyl alcohol is naturally found in several plant species, including anise, fennel, and certain types of hawthorn. It can also be formed through the enzymatic degradation of anethole, a compound found in anise and fennel. This natural occurrence allows para-Anisyl alcohol to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, provided it is derived from natural sources.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, para-Anisyl alcohol is used across various categories, including confectionery, beverages, and baked goods. It serves as a modifier, adding depth and complexity to flavor systems. Typical use levels in finished food products range from 0.5 to 5 ppm, with higher concentrations potentially leading to an overpowering floral note.
The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions, which can affect its sensory properties.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
para-Anisyl alcohol is utilized in a wide range of fragrance families, including floral, oriental, and gourmand. It acts as a modifier or impact note, providing a sweet, floral character that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and character.
The compound has moderate volatility, contributing primarily to the middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: para-Anisyl alcohol is generally recognized as safe (GRAS) for use in food by FEMA.
- European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008, with an assigned FL number.
- United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
- Latin America: Recognized under MERCOSUR regulations, with harmonized assumptions across member countries.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, para-Anisyl alcohol has a favorable safety profile, with no adverse effects reported at typical use levels in food. The compound's margin of safety is considered adequate for its intended applications.
Dermal exposure in fragrance applications is generally safe, though it may cause mild irritation or sensitization in sensitive individuals. IFRA provides guidelines on maximum allowable concentrations in different product types to mitigate these risks.
Inhalation exposure is not typically a concern at the concentrations used in consumer products, though occupational exposure should be managed with appropriate ventilation and protective equipment.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
para-Anisyl alcohol is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with other floral and sweet notes, enhancing the overall complexity of a formulation. However, formulators should be cautious of its potency, as overuse can lead to an overpowering scent or flavor.
Common pitfalls include using the compound at too high a concentration, which can dominate other notes, and failing to account for its stability under varying pH and temperature conditions.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on para-Anisyl alcohol is well-established, with comprehensive sensory and regulatory information available. While some industry practices are not fully documented, they are generally consistent with known properties and regulatory guidelines. Data gaps are minimal, with most information supported by authoritative sources.
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 14:22:32 GMT (p2)
