FlavScents AInsights Entry for Veratraldehyde (CAS: 120-14-9)

1. Identity & Chemical Information

• Common Name(s): Veratraldehyde
• IUPAC Name: 3,4-Dimethoxybenzaldehyde
• CAS Number: 120-14-9
• FEMA Number: 3104
• Other Identifiers: FL No. 02.013
• Molecular Formula: C9H10O3
• Molecular Weight: 166.17 g/mol

Veratraldehyde is characterized by its aromatic aldehyde functional group, which contributes to its distinctive odor profile. The presence of methoxy groups at the 3 and 4 positions on the benzene ring enhances its sweet, vanilla-like aroma, making it a valuable compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Veratraldehyde is known for its sweet, creamy, and vanilla-like odor, often described as reminiscent of heliotrope and almond. It has a moderate intensity and is typically used as a background note to add depth and warmth to compositions. The compound's odor threshold is relatively low, allowing it to impart a noticeable impact even at minimal concentrations.

In flavor applications, veratraldehyde is used to enhance vanilla and creamy profiles, providing a smooth and rich character. Its role as a modifier or impact note is crucial in creating complex and appealing sensory experiences.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Veratraldehyde is not commonly found in nature but can be formed through the methylation of vanillin. This synthetic pathway is significant for its use in flavor and fragrance industries, where it is often labeled as a "nature-identical" compound due to its structural similarity to naturally occurring substances.

The compound's formation through chemical synthesis allows it to be used in products labeled as containing "natural flavors," provided it meets regulatory criteria for such designations.

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

4. Use in Flavors

Veratraldehyde is primarily used in vanilla, chocolate, and nut flavors, where it acts as a modifier to enhance sweetness and creaminess. It is typically employed in concentrations ranging from 1 to 20 ppm in finished food products, with higher levels used in more robust flavor profiles.

The compound is stable under typical food processing conditions, including moderate heat and pH variations, making it a versatile ingredient in various applications such as baked goods, confectionery, and dairy products.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, veratraldehyde is valued for its ability to impart a warm, sweet, and creamy note, often used in oriental and gourmand fragrance families. It serves as a middle note, providing a smooth transition between top and base notes.

Typical usage levels in fragrances range from trace amounts to 1% of the total composition, depending on the desired intensity and character. Its moderate volatility allows it to blend well with both lighter and heavier fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Veratraldehyde is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.013.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

The compound's regulatory status is well-established, with harmonized approvals across major markets, though formulators should verify specific regional requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Veratraldehyde is considered safe for use in food and fragrance applications at typical exposure levels.

• Oral Exposure: The compound has a high margin of safety with an ADI not specifically established but considered safe under GRAS conditions.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations, though IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Low volatility minimizes inhalation risks, though occupational exposure limits should be observed in manufacturing settings.

Overall, veratraldehyde presents a low risk profile, with no significant differences in safety between its use in food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Veratraldehyde is prized for its ability to enhance and modify vanilla and creamy notes, making it a staple in both flavor and fragrance formulations. It synergizes well with other sweet and floral compounds, providing depth and complexity.

Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering or artificial character. Balancing veratraldehyde with complementary notes is key to achieving a harmonious blend.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on veratraldehyde is well-documented, with robust sensory and regulatory information available. Industry practices are well-established, though some regional regulatory nuances may require further verification.

Known data gaps are minimal, with most information supported by authoritative sources and industry consensus.

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 2026-01-26 18:15:05 GMT (p2)