FlavScents AInsights Entry for para-Acetanisole (CAS: 100-06-1)
1. Identity & Chemical Information
- Common Name(s): para-Acetanisole
- IUPAC Name: 1-(4-methoxyphenyl)ethanone
- CAS Number: 100-06-1
- FEMA Number: 2007
- Other Identifiers: FL No. 02.013
- Molecular Formula: C9H10O2
- Molecular Weight: 150.18 g/mol
para-Acetanisole is a single chemical compound characterized by a methoxy group attached to a phenyl ring, which is further connected to an acetyl group. This structure contributes to its sweet, vanilla-like odor, making it relevant in both flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
para-Acetanisole is known for its sweet, vanilla-like aroma with nuances of anise and almond. It is often described as having a moderate intensity and good diffusion properties. The compound serves as an impact note in formulations, providing a warm, creamy background that enhances the overall sensory profile of a product. Specific taste and odor thresholds are not clearly reported, 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-Acetanisole is naturally found in various plant species, including vanilla beans and certain types of anise. It can also form through the enzymatic degradation of lignin in plant materials. 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
para-Acetanisole is utilized in a variety of flavor categories, including vanilla, chocolate, and nut flavors. It acts as a flavor enhancer and modifier, providing depth and complexity to the overall flavor profile. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering effects. It is generally stable under typical food 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 the fragrance industry, para-Acetanisole is used in floral, oriental, and gourmand fragrance families. It serves as a modifier and impact note, contributing to the creamy, sweet aspects of a fragrance composition. Typical concentration ranges in perfumes are from trace amounts up to 1%, depending on the desired intensity and character. Its volatility allows it to function as a middle note, providing a lasting presence in the fragrance profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Approved under Regulation (EC) No 1334/2008 with FL number 02.013.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific regulations may vary.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, para-Acetanisole is considered safe at typical use levels, with an acceptable daily intake (ADI) not clearly reported but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications shows low potential for irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is considered minimal due to its moderate volatility, with no significant occupational hazards reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
para-Acetanisole is valued for its ability to impart a warm, sweet, and creamy note to both flavors and fragrances. It synergizes well with other vanilla and almond notes, enhancing the overall richness of a formulation. Common pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of depth. Formulators should carefully balance its concentration to achieve the desired sensory impact.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on para-Acetanisole is well-established, with comprehensive documentation available from authoritative sources such as FEMA and EFSA. While industry-typical practices are generally consistent, some data gaps exist in specific regional regulatory nuances and precise sensory thresholds.
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 2026-01-26 18:14:08 GMT (p2)