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: 2892
• Other Identifiers: FL No. 02.013
• Molecular Formula: C9H10O
• Molecular Weight: 134.18 g/mol
• Functional Groups and Structure–Odor Relevance: 3-Phenyl propionaldehyde contains an aldehyde group, which is crucial for its characteristic odor profile. The phenyl group contributes to its aromatic properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-Phenyl propionaldehyde is characterized by a sweet, floral, and slightly spicy odor with nuances reminiscent of hyacinth and cinnamon. It is often described as having a moderate to strong intensity with good diffusion properties. The compound serves as an impact note in formulations, providing a distinct floral and spicy character that can enhance the overall sensory experience. Specific taste and odor thresholds are not clearly reported, but its potent aroma suggests low threshold values.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3-Phenyl propionaldehyde is naturally found in certain essential oils, such as cinnamon leaf oil and hyacinth oil. It can also be formed through the oxidation of 3-phenylpropanol or via the reduction of cinnamaldehyde. 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

3-Phenyl propionaldehyde is utilized in a variety of flavor categories, including floral, spicy, and sweet profiles. It functions as an impact note, adding depth and complexity to flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering effects. It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 3-Phenyl propionaldehyde is used in floral and spicy fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.01% to 0.1%, depending on the desired intensity and product type. Its volatility allows it to impart a fresh, floral aroma that enhances the overall 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: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
• 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, subject to local regulations.

Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific guidelines to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food flavors at typical concentrations, with no specific ADI or MSDI reported. The margin of safety is generally high due to low usage levels.
• Dermal Exposure: May cause irritation or sensitization in sensitive individuals; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatile nature requires consideration of occupational exposure limits, though typical fragrance use poses minimal risk.

Risk profiles differ between food and fragrance applications, with dermal exposure requiring more stringent safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-Phenyl propionaldehyde is valued for its ability to impart a unique floral and spicy character to both flavors and fragrances. It synergizes well with other floral and spicy notes, enhancing complexity and depth. Common pitfalls include overuse, leading to overpowering effects, and instability under extreme conditions. It is often under-utilized in formulations seeking a subtle yet impactful floral note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 3-Phenyl propionaldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some regional regulatory nuances may require further verification. Known data gaps include specific taste and odor thresholds, which formulators should estimate based on industry norms.

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 2026-02-26 09:24:25 GMT (p2)