AInsights Entry for Isojasmol (CAS: 56239-91-9)

1. Identity & Chemical Information

• Common Name(s): Isojasmol
• IUPAC Name: 2-(2,4-dimethylphenoxy)ethanol
• CAS Number: 56239-91-9
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C10H14O2
• Molecular Weight: 166.22 g/mol

Isojasmol is characterized by its phenolic ether structure, which contributes to its unique odor profile. The presence of the dimethylphenoxy group is significant for its sensory attributes, providing a floral and slightly woody aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isojasmol is known for its floral, woody, and slightly sweet odor. It is often described as having a jasmine-like character, which makes it a valuable component in both flavor and fragrance formulations. The intensity of isojasmol is moderate, allowing it to serve as a background note that enhances the overall complexity of a composition. Specific odor thresholds are not well-documented, but its role as a modifier suggests it is used in low concentrations to impart subtle nuances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isojasmol does not occur naturally in significant quantities and is typically synthesized for use in flavors and fragrances. Its formation is primarily through chemical synthesis, involving the etherification of 2,4-dimethylphenol with ethylene oxide. This synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Isojasmol is utilized in flavor formulations to impart floral and woody notes, often in conjunction with other floral compounds to create a balanced profile. It is particularly useful in categories such as floral, fruity, and herbal flavors. Typical use levels in finished food or beverage products are not well-documented, but industry practice suggests concentrations in the range of 0.1 to 5 ppm, depending on the desired intensity and application. Isojasmol is stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, isojasmol is valued for its ability to enhance floral and woody accords. It is commonly used in fine fragrances, personal care products, and household items. Isojasmol acts as a modifier, providing depth and complexity to fragrance compositions. Typical concentration ranges are from 0.01% to 0.5%, depending on the product type and desired effect. Its volatility is moderate, contributing primarily to the middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Isojasmol is not explicitly listed as GRAS by FEMA, and its use in flavors and fragrances is subject to general safety assessments.
• European Union: Under Regulation (EC) No 1334/2008, isojasmol is not specifically listed, and its use must comply with general safety requirements.
• United Kingdom: Post-Brexit, the regulatory status aligns with EU standards, with no specific listing for isojasmol.
• Asia: In Japan and China, isojasmol is not specifically regulated, and its use is guided by general safety and quality standards.
• Latin America: Regulatory frameworks in countries like Brazil and MERCOSUR do not specifically address isojasmol, relying on general safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isojasmol's safety profile is primarily evaluated through its synthetic nature and low usage levels.

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not clearly reported. Industry practice suggests using it at low ppm levels to minimize exposure.
• Dermal Exposure: Isojasmol is not known to cause significant irritation or sensitization, but patch testing is recommended for new formulations.
• Inhalation Exposure: Given its moderate volatility, inhalation risks are minimal under normal use conditions, though occupational exposure should be monitored.

Overall, the risk profiles for food and fragrance applications are similar, with low exposure levels mitigating potential safety concerns.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isojasmol is prized for its ability to impart a jasmine-like floral note, making it a versatile component in both flavors and fragrances. It synergizes well with other floral and woody compounds, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering or unbalanced profile. Formulators should consider its moderate volatility and stability when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isojasmol is well-established in terms of its chemical identity and sensory profile. However, specific regulatory and toxicological data are less documented, requiring formulators to rely on industry-typical practices and safety assessments. Known data gaps include precise usage levels and comprehensive safety evaluations.

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 2026-02-21 07:30:37 GMT (p2)