FlavScents AInsights Entry for 3-Phenyl Propionaldehyde (CAS: 104-53-0)

1. Identity & Chemical Information

• Common Name(s): 3-Phenyl propionaldehyde, Hydrocinnamaldehyde
• IUPAC Name: 3-phenylpropanal
• CAS Number: 104-53-0
• FEMA Number: 2890
• Other Identifiers: FL No. 02.013
• Molecular Formula: C9H10O
• Molecular Weight: 134.18 g/mol

3-Phenyl propionaldehyde is an aromatic aldehyde characterized by a benzene ring attached to a propionaldehyde group. The presence of the aldehyde functional group contributes to its distinctive odor profile, which is often described as sweet and floral with a hint of balsamic undertones. This compound's structure-odor relationship is significant in its application in both flavor and fragrance industries.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-Phenyl propionaldehyde is known for its sweet, floral, and slightly balsamic odor. It is often used as an impact note in fragrance compositions due to its strong diffusion and moderate intensity. In flavor applications, it imparts a sweet, floral taste that can enhance the overall profile of a product. The odor threshold is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3-Phenyl propionaldehyde is naturally found in certain essential oils, such as cinnamon and styrax. It can also be formed through the oxidation of 3-phenylpropanol or via the Maillard reaction during food processing. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.

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

4. Use in Flavors

3-Phenyl propionaldehyde is utilized in various flavor categories, including floral, sweet, and balsamic profiles. It serves as a functional component in flavor systems, providing depth and complexity. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical levels around 1 ppm. It is relatively stable under normal processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 3-Phenyl propionaldehyde is used across multiple fragrance families, including floral, oriental, and woody compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in formulations are from 0.01% to 0.5%, depending on the desired intensity and diffusion. Its volatility is moderate, allowing it to blend well with other fragrance components.

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 No. 02.013.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in ASEAN countries.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 3-Phenyl propionaldehyde 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 fragrance applications may pose a risk of irritation or sensitization, necessitating adherence to IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-Phenyl propionaldehyde is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with other floral and balsamic notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering scent or taste. It is often under-utilized in formulations seeking a subtle floral background.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 3-Phenyl propionaldehyde is well-established, particularly regarding its sensory profile and regulatory status. Industry practices are documented, though some regional regulatory nuances may require further verification. Known data gaps include specific ADI values and comprehensive toxicological profiles.

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
• No complex natural material section required

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 2026-04-16 13:45:28 GMT (p2)