FlavScents AInsights Entry for Allyl Phenoxyacetate (CAS: 7493-74-5)

1. Identity & Chemical Information

• Common Name(s): Allyl phenoxyacetate
• IUPAC Name: 2-propenyl 2-phenoxyacetate
• CAS Number: 7493-74-5
• FEMA Number: Data not found
• Other Identifiers: FL number not found, CoE number not found, IFRA reference not found
• Molecular Formula: C11H12O3
• Molecular Weight: 192.21 g/mol
• Functional Groups and Structure–Odor Relevance: Allyl phenoxyacetate contains an allyl group and an ester linkage, which are often associated with fruity and floral odors. The phenoxy group contributes to its aromatic character, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Allyl phenoxyacetate is characterized by a sweet, floral, and fruity aroma with nuances reminiscent of apple and pear. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It is commonly used as an impact note in both flavor and fragrance formulations, providing a fresh and fruity top note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Allyl phenoxyacetate is not widely reported as a natural constituent in foods or essential oils.
• Formation Pathways: It is typically synthesized for use in flavors and fragrances rather than being derived from natural sources.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, allyl phenoxyacetate is not typically classified as a natural flavor or fragrance.

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

4. Use in Flavors

• Flavor Categories and Applications: Allyl phenoxyacetate is used in fruit flavors, particularly apple and pear, and can also be found in some floral flavor compositions.
• Functional Role in Flavor Systems: It acts as a modifier and impact note, enhancing the fruity and floral characteristics of the flavor profile.
• Typical Use Levels: Documented use levels are not readily available, but industry-typical concentrations range from 1 to 20 ppm in finished products.
• Stability Considerations: 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

• Fragrance Families and Product Types: Allyl phenoxyacetate is used in floral and fruity fragrance compositions, often in personal care products and fine fragrances.
• Functional Role: It serves as a top note, providing freshness and lift to the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a volatile compound contributing primarily to the top note of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Data not found; typically follows international standards.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; generally aligns with international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values found; typical use levels suggest low risk when used within industry norms.
• Dermal Exposure: No significant irritation or sensitization reported; however, IFRA guidelines should be consulted for specific product applications.
• Inhalation Exposure: Volatile nature suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally considered safe for both food and fragrance applications when used appropriately.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Allyl phenoxyacetate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances.
• Typical Synergies: Works well with other fruity and floral notes, enhancing overall complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in complex formulations where its subtlety can be overshadowed.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings and detailed toxicological data.

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 2026-07-06 13:30:20 GMT (p2)