FlavScents AInsights Entry for para-Anisyl Propionate (CAS: 7549-33-9)

1. Identity & Chemical Information

• Common Name(s): para-Anisyl Propionate
• IUPAC Name: Propanoic acid, 3-methoxyphenyl ester
• CAS Number: 7549-33-9
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C10H12O3
• Molecular Weight: 180.20 g/mol

para-Anisyl propionate is characterized by its ester functional group, which contributes to its sweet, floral odor profile. The methoxy group on the aromatic ring is significant for its odor characteristics, providing a sweet, anisic note that is often associated with floral and fruity nuances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

para-Anisyl propionate is known for its sweet, floral, and slightly fruity odor. It is often described as having a character reminiscent of hawthorn or lilac, with a moderate intensity and good diffusion properties. The compound is typically used as an impact note in fragrance compositions, providing a sweet, floral accent that enhances the overall bouquet.

Taste and odor thresholds for para-anisyl propionate are not clearly reported in the literature. However, its sensory role is primarily as a modifier, adding depth and complexity to floral and fruity accords.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

para-Anisyl propionate is not commonly found in nature and is primarily synthesized for use in flavor and fragrance applications. Its formation typically involves the esterification of anisyl alcohol with propionic acid, a process that can be catalyzed by acid or enzymatic methods.

The compound's synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks, which require materials to be derived from natural sources.

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

4. Use in Flavors

para-Anisyl propionate is used in a variety of flavor applications, particularly in fruit and floral profiles. It is valued for its ability to impart a sweet, floral note that enhances the realism and complexity of flavor systems. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect.

The compound is generally stable under typical food processing conditions, although it may be susceptible to hydrolysis under extreme pH conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, para-anisyl propionate is used across various fragrance families, including floral, fruity, and gourmand. It serves as a modifier and impact note, contributing 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 is moderately volatile, 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 propionate is not explicitly listed as FEMA GRAS, but it may be used under general flavoring substance guidelines.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; use may be subject to general safety assessments.
• United Kingdom: Post-Brexit regulations align closely with EU standards; specific status not clearly reported.
• Asia: Regulatory status varies; not explicitly listed in Japan or China, but may be used under general flavoring guidelines.
• Latin America: Specific regulatory status not well-documented; likely subject to general flavor and fragrance regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. General safety assessments suggest low toxicity at typical use levels in flavors.
• Dermal Exposure: Not reported to cause irritation or sensitization at typical fragrance concentrations. IFRA standards should be consulted for specific use limits.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure, but no specific occupational exposure limits are reported.

Overall, para-anisyl propionate is considered safe for use in both flavor and fragrance applications when used within typical industry guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

para-Anisyl propionate is valued for its ability to impart a sweet, floral character that enhances both flavor and fragrance compositions. It synergizes well with other floral and fruity notes, providing depth and complexity. Formulators should be cautious of its potential to dominate a composition if used at excessive levels, particularly in delicate floral accords.

Common pitfalls include overuse, leading to an artificial or cloying effect, and underuse, resulting in a lack of desired impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on para-anisyl propionate is well-established in terms of its sensory profile and typical use levels. However, specific regulatory and toxicological data are less documented, requiring formulators to rely on general industry practices and safety assessments.

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 2026-02-11 13:52:54 GMT (p2)