FlavScents AInsights Entry for Vanillin Propylene Glycol Acetal (CAS: 68527-74-2)

1. Identity & Chemical Information

• Common Name(s): Vanillin Propylene Glycol Acetal
• IUPAC Name: 2-(4-Hydroxy-3-methoxyphenyl)-1,3-dioxolane
• CAS Number: 68527-74-2
• FEMA Number: Data not found
• Other Identifiers: Data not found
• Molecular Formula: C11H14O4
• Molecular Weight: 210.23 g/mol
• Functional Groups and Structure–Odor Relevance: Vanillin propylene glycol acetal is characterized by the presence of a dioxolane ring, which is formed by the acetalization of vanillin with propylene glycol. This structure contributes to its sweet, creamy, and vanilla-like odor profile, making it a valuable compound in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Vanillin propylene glycol acetal is known for its sweet, creamy, and vanilla-like aroma. It is often described as having a smooth and rich character with moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is generally used at low concentrations due to its potent vanilla character.
• Typical Sensory Role: It serves as an impact note in flavor systems, providing a distinct vanilla aroma that enhances the overall sensory profile of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Vanillin propylene glycol acetal is not naturally occurring; it is a synthetic compound derived from vanillin.
• Formation Pathways: It is formed through the acetalization of vanillin with propylene glycol, a process that involves the reaction of the aldehyde group of vanillin with propylene glycol under acidic conditions.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic derivative, it does not qualify for natural flavor or fragrance designation under most regulatory frameworks.

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

4. Use in Flavors

• Flavor Categories and Applications: Vanillin propylene glycol acetal is primarily used in vanilla and creamy flavor profiles. It is commonly found in bakery products, dairy items, and confectionery.
• Functional Role in Flavor Systems: It acts as a flavor enhancer and impact note, providing a rich vanilla character that complements other sweet and creamy flavors.
• Typical Use Levels: Documented use levels range from 5 to 50 ppm in finished food products, with typical industry use around 20 ppm. These values are industry-typical estimates.
• Stability Considerations: It is generally stable under typical food processing 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: Vanillin propylene glycol acetal is used in gourmand and oriental fragrance families. It is suitable for use in perfumes, lotions, and creams.
• Functional Role: It serves as a modifier and impact note, adding a sweet, creamy vanilla aroma to fragrance compositions.
• Typical Concentration Ranges: It is typically used at concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle and base notes due to its moderate volatility and lasting vanilla character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Data not found
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Data not found
• United Kingdom (Post-Brexit Alignment or Divergence): Data not found
• Asia (Japan, China, ASEAN): Data not found
• Latin America (e.g., Brazil, MERCOSUR): Data not found

Explicit approvals and harmonized assumptions are not clearly reported. Formulators should verify specific regional regulations before use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI, TTC, or MSDI. Industry practice suggests using it within typical flavor use levels to ensure safety.
• Dermal Exposure: No specific data on irritation or sensitization. IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure in occupational settings. Proper ventilation and protective measures are recommended.

Risk profiles may differ between food and fragrance applications due to differing exposure routes and concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Vanillin propylene glycol acetal provides a stable, rich vanilla aroma that enhances both flavor and fragrance formulations.
• Typical Synergies: It pairs well with other sweet and creamy notes, such as ethyl vanillin and coumarin.
• Common Formulation Pitfalls: Overuse can lead to an overpowering vanilla note, while underuse may result in a lack of desired impact.
• Situations Where It is Frequently Over- or Under-Used: It is often overused in attempts to achieve a strong vanilla profile, leading to imbalance in the overall formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: The sensory profile and typical use levels are well-documented in industry literature.
• Industry-Typical but Undocumented Practices: Use levels and regulatory status may vary; formulators should verify with authoritative sources.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, necessitating careful consideration in formulation.

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 2026-09-06 08:10:29 GMT (p2)