AInsights Entry for Cuminaldehyde (CAS: 122-03-2)

1. Identity & Chemical Information

Cuminaldehyde, also known as p-isopropylbenzaldehyde, is a single chemical compound with the CAS number 122-03-2. It is identified by the FEMA number 2343. The molecular formula for cuminaldehyde is C10H12O, and it has a molecular weight of 148.20 g/mol. This compound features an aldehyde functional group, which is crucial for its characteristic odor profile. The presence of the isopropyl group attached to the benzene ring influences its sensory attributes, contributing to its warm, spicy aroma reminiscent of cumin seeds.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cuminaldehyde is characterized by its warm, spicy, and aromatic odor, often described as reminiscent of cumin or caraway. It has a strong intensity and moderate diffusion, making it a potent impact note in both flavor and fragrance applications. The taste threshold for cuminaldehyde is not clearly reported, but its odor threshold is typically low, indicating its effectiveness even at minimal concentrations. In sensory applications, cuminaldehyde is often used as an impact note to impart a spicy, warm character or as a background modifier to enhance the realism of spice blends.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cuminaldehyde naturally occurs in the essential oils of cumin (Cuminum cyminum) and caraway (Carum carvi). It is biosynthesized in plants through the shikimate pathway, which leads to the formation of phenylpropanoids and subsequently aromatic aldehydes. Its presence in these oils contributes to their characteristic spicy aroma, making it relevant for "natural flavor" designations when derived from these sources.

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

4. Use in Flavors

Cuminaldehyde is widely used in flavor formulations, particularly in spice blends, savory applications, and ethnic cuisines. It serves as a key impact note in flavor systems, providing a warm, spicy character. Typical use levels in finished food products range from 0.5 to 10 ppm, with higher concentrations used in more robust applications like curry powders or spice mixes. Cuminaldehyde is relatively stable under heat but may oxidize over time, which formulators should consider during storage and processing.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cuminaldehyde is utilized in oriental and spicy fragrance families. It acts as a modifier or impact note, contributing to the warm, spicy, and aromatic profile of perfumes and personal care products. Typical concentration ranges in fragrances are from trace amounts to 1%, depending on the desired intensity and product type. Cuminaldehyde is considered a middle note due to its moderate volatility, providing a lasting spicy aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cuminaldehyde is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, cuminaldehyde is permitted in Japan and China, with specific use levels defined by local authorities. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations allowing its use in flavors and fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cuminaldehyde's safety profile varies with exposure routes. For oral exposure, it is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not clearly reported but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrances may pose irritation or sensitization risks, and it is subject to IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with appropriate ventilation. The risk profiles for food and fragrance applications are generally aligned, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cuminaldehyde is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice notes and can enhance the authenticity of ethnic and savory profiles. Formulators should be cautious of its strong impact, as overuse can lead to overpowering or unbalanced compositions. It is often under-utilized in subtle applications where a hint of spice is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cuminaldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some specific numeric values, such as ADI, are not explicitly reported. Known data gaps include detailed toxicological studies for all exposure routes, which formulators should consider when assessing safety.

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 2026-08-26 09:08:05 GMT (p2)