FlavScents AInsights Entry: 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: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C11H12O3
• Molecular Weight: 192.21 g/mol

Allyl phenoxyacetate is characterized by its ester functional group, which contributes to its fruity and floral odor profile. The presence of the allyl group is significant for its volatility and diffusion properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allyl phenoxyacetate is known for its pleasant, sweet, and floral aroma with fruity undertones. It is often described as having a character reminiscent of apple and pear, with moderate intensity and good diffusion. This compound is typically used as a modifier or impact note in formulations, enhancing the overall sensory experience by adding a fresh and natural fruity-floral aspect.

Taste and odor thresholds for allyl phenoxyacetate are not clearly reported in the literature, but it is generally used at low concentrations due to its potent sensory characteristics.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allyl phenoxyacetate is not commonly found in nature and is primarily synthesized for use in flavor and fragrance applications. Its formation typically involves the esterification of phenoxyacetic acid with allyl alcohol. This synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Allyl phenoxyacetate is utilized in a variety of flavor categories, including fruit, floral, and sweet profiles. It serves as a functional modifier, enhancing the authenticity and complexity of flavor systems. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with industry-typical concentrations often falling around 1-2 ppm.

Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time, which can affect its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, allyl phenoxyacetate is valued for its ability to impart a fresh, floral, and fruity note. It is commonly used in floral and fruity fragrance families and is found in products such as perfumes, body sprays, and personal care items. Typical concentration ranges are from trace amounts up to 0.5%, depending on the desired intensity and product type.

Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition, providing an initial burst of freshness that transitions smoothly into the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Allyl phenoxyacetate does not have a specific FEMA GRAS status but is used in compliance with general safety guidelines.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008; usage is subject to general safety assessments.
• United Kingdom: Post-Brexit regulations align closely with EU standards, with no specific divergence reported.
• Asia: Limited specific data available; usage typically follows international safety standards.
• Latin America: Regulatory status varies, with some countries adopting EU-like frameworks.

Explicit approvals are not well-documented, and formulators should verify compliance with local regulations before use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) for allyl phenoxyacetate is not clearly reported. Formulators should adhere to industry-typical use levels to ensure safety.
• Dermal Exposure: No specific IFRA restrictions are noted, but general safety practices should be followed to avoid irritation or sensitization.
• Inhalation Exposure: As a volatile compound, inhalation exposure should be considered in occupational settings, with appropriate ventilation and safety measures in place.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl phenoxyacetate is valued for its ability to enhance fruity and floral notes in both flavors and fragrances. It synergizes well with other esters and floral compounds, providing a fresh and natural character. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is frequently under-used in complex formulations where its subtlety can add depth and realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allyl phenoxyacetate is well-established in terms of its sensory profile and typical use levels. However, there are gaps in specific regulatory approvals and toxicological data, which require formulators to rely on industry-typical practices and general safety guidelines.

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

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 2026-01-20 21:11:09 GMT (p2)