FlavScents AInsights Entry: Heliotropin (CAS: 120-57-0)
1. Identity & Chemical Information
- Common Name(s): Heliotropin, Piperonal
- IUPAC Name: 1,3-Benzodioxole-5-carbaldehyde
- CAS Number: 120-57-0
- FEMA Number: 291
- Other Identifiers: FL No. 12.007, CoE No. 129
- Molecular Formula: C8H6O3
- Molecular Weight: 150.13 g/mol
Heliotropin, also known as piperonal, is a single chemical compound characterized by its benzodioxole functional group. This structure contributes to its sweet, floral, and slightly spicy odor profile, which is reminiscent of vanilla and cherry. The aldehyde group in heliotropin is crucial for its odor characteristics, making it a valuable component in both flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Heliotropin is renowned for its sweet, floral, and powdery scent, often described as reminiscent of vanilla, cherry, and almond. Its odor intensity is moderate, providing a comforting and familiar aroma that is both warm and inviting. In flavor applications, heliotropin imparts a sweet, vanilla-like taste, enhancing the overall sensory experience. It is typically used as an impact note or a background modifier, adding depth and complexity to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Heliotropin is naturally found in several plants, including vanilla beans, black pepper, and certain flowers like heliotrope, from which it derives its name. It can also be formed through the oxidation of isosafrole, a process often utilized in industrial synthesis. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on the extraction and processing methods used.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Heliotropin is widely used in flavor formulations, particularly in vanilla, cherry, and almond profiles. It serves as a key component in confectionery, bakery, and dairy products, where it enhances sweetness and adds a creamy, floral nuance. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. Heliotropin is relatively stable under heat and acidic conditions, making it suitable for various food processing applications.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, heliotropin is a versatile ingredient used across multiple fragrance families, including floral, oriental, and gourmand. It acts as a modifier and impact note, providing a sweet, powdery aroma that enhances the overall fragrance profile. Typical concentration ranges in perfumes and personal care products vary from trace amounts to 1%, depending on the desired intensity and product type. Heliotropin contributes primarily to the middle notes of a fragrance composition, offering moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Heliotropin is recognized as GRAS (Generally Recognized As Safe) for flavor use by FEMA. It is approved for use in food products under specific conditions.
European Union
Under Regulation (EC) No 1334/2008, heliotropin is permitted as a flavoring substance with an assigned FL number. Its use in fragrances is subject to IFRA guidelines.
United Kingdom
Post-Brexit, the UK aligns closely with EU regulations regarding flavor and fragrance substances, including heliotropin.
Asia
In Japan and China, heliotropin is approved for use in flavors and fragrances, with specific usage guidelines varying by country.
Latin America
Countries like Brazil and those in MERCOSUR follow similar regulatory frameworks to the US and EU, allowing heliotropin in both flavors and fragrances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Heliotropin has an established ADI (Acceptable Daily Intake) based on its GRAS status, with typical exposure levels in food considered safe.
Dermal Exposure
In fragrance applications, heliotropin is generally non-irritating and non-sensitizing at typical use levels. IFRA provides guidelines to ensure safe use in personal care products.
Inhalation Exposure
Due to its moderate volatility, inhalation exposure in occupational settings should be monitored, although it is generally considered safe at typical fragrance concentrations.
Overall, heliotropin presents a low risk profile when used within established guidelines for both food and fragrance applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Heliotropin is valued for its ability to impart a sweet, floral character that enhances both flavor and fragrance formulations. It synergizes well with vanilla, almond, and cherry notes, providing depth and complexity. Formulators should be cautious of its potential to dominate a composition if used excessively. It is often under-utilized in savory applications, where it can add unexpected warmth and sweetness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on heliotropin is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with regulatory guidelines, although some regional variations exist. Known data gaps are minimal, primarily related to emerging applications and novel formulations.
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 2026-08-31 14:07:57 GMT (p2)
