FlavScents AInsights Entry for Allyl Propionate (CAS: 2408-20-0)

1. Identity & Chemical Information

• Common Name(s): Allyl propionate
• IUPAC Name: Prop-2-en-1-yl propanoate
• CAS Number: 2408-20-0
• FEMA Number: 2030
• Other Identifiers: FL number 09.010
• Molecular Formula: C6H10O2
• Molecular Weight: 114.14 g/mol

Allyl propionate is an ester compound characterized by the presence of an allyl group attached to a propionate moiety. This structural configuration contributes to its distinctive fruity odor, which is relevant in both flavor and fragrance applications. The ester functional group is crucial for its volatility and sensory impact, making it a valuable component in formulations requiring a fruity note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allyl propionate is known for its strong, fruity odor reminiscent of pineapple and other tropical fruits. It is often described as having a sweet, ethereal quality with moderate to high intensity and good diffusion. The compound serves as an impact note in flavor compositions, providing a bright, juicy character that enhances the overall sensory experience. While specific taste and odor thresholds are not widely documented, its potent aroma suggests that it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allyl propionate is not commonly found in nature but can be synthesized through esterification processes involving allyl alcohol and propionic acid. This synthetic pathway is typical for many flavor and fragrance esters, allowing for controlled production and consistent quality. Its synthetic origin does not preclude its use in "natural flavor" designations, provided it is derived from natural precursors.

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

4. Use in Flavors

Allyl propionate is widely used in flavor formulations, particularly in fruit flavors such as pineapple, apple, and pear. It acts as a key impact note, providing a fresh, juicy character that enhances the authenticity of fruit profiles. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. It is generally stable under typical processing conditions, though care should be taken to avoid prolonged exposure to high temperatures or acidic environments, which may lead to hydrolysis.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, allyl propionate is valued for its ability to impart a fresh, fruity top note. It is commonly used in formulations for personal care products, household cleaners, and air fresheners. Concentration levels typically range from trace amounts to 0.5%, depending on the desired intensity and product type. Its volatility makes it suitable for top note applications, contributing to the initial impression of a fragrance.

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 FL number 09.010.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Regulatory frameworks generally support its use in both flavor and fragrance applications, though formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Allyl propionate is considered safe for use in food and fragrance applications when used within established guidelines. Oral exposure through flavor use is supported by FEMA GRAS status, with typical daily intake levels well below any safety thresholds. Dermal exposure in fragrance applications is generally low risk, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its rapid evaporation and low usage levels in products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl propionate is prized for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile without dominating. Formulators should be cautious of its potency, as overuse can lead to an artificial or cloying effect. It is often underutilized in complex formulations where its impact can be subtly integrated.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allyl propionate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with published guidelines, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific 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 2026-08-25 15:09:09 GMT (p2)