FlavScents AInsights Entry for Isovanillin (CAS: 621-59-0)

1. Identity & Chemical Information

• Common Name(s): Isovanillin
• IUPAC Name: 3-Hydroxy-4-methoxybenzaldehyde
• CAS Number: 621-59-0
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C8H8O3
• Molecular Weight: 152.15 g/mol

Isovanillin is a single chemical compound characterized by the presence of a methoxy group and a hydroxyl group on a benzaldehyde ring. These functional groups contribute to its distinctive odor profile, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isovanillin is known for its sweet, creamy, and vanilla-like odor with a hint of floral and woody nuances. It is often described as having a moderate intensity and good diffusion properties. The compound serves as an impact note in formulations, providing a rich and warm vanilla character that enhances the overall sensory experience. Specific taste and odor thresholds are not clearly reported in the literature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isovanillin occurs naturally in some plant species, although it is less common than vanillin. It can be formed through the oxidative degradation of lignin, a complex polymer found in the cell walls of plants. This compound is relevant to "natural flavor" designations when derived from natural sources, although synthetic production is also common.

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

4. Use in Flavors

Isovanillin is used in various flavor categories, including vanilla, chocolate, and other sweet profiles. It functions as a flavor enhancer and impact note, providing depth and complexity to flavor systems. Typical use levels in finished food or beverage products range from 1 to 20 ppm, with higher concentrations potentially leading to overpowering effects. Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, isovanillin is utilized in oriental, gourmand, and floral fragrance families. It acts as a modifier and impact note, contributing to the warmth and sweetness of the fragrance. Typical concentration ranges are qualitative, with isovanillin often used in trace amounts to achieve the desired olfactory effect. It is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Isovanillin is not explicitly listed as FEMA GRAS but may be used under general flavoring principles.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; use may be subject to general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulatory status in Japan, China, and ASEAN countries is not clearly documented; typically follows international guidelines.
• Latin America: Regulatory status in Brazil and MERCOSUR is not explicitly detailed; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are reported for isovanillin. It is generally considered safe for use in flavors at typical concentrations.
• Dermal Exposure: Limited data on irritation or sensitization; considered low risk in fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards are reported.

Overall, the risk profile for isovanillin does not significantly differ between food and fragrance applications, assuming typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isovanillin is valued for its ability to impart a warm, vanilla-like character to both flavors and fragrances. It synergizes well with other sweet and creamy notes, enhancing the overall profile. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering effect. It is often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isovanillin is well-established in terms of its chemical identity and sensory profile. However, specific regulatory and toxicological data are less documented, leading to reliance on industry-typical practices. Known data gaps include precise regulatory listings and detailed toxicological evaluations.

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 2026-09-12 06:25:56 GMT (p2)