FlavScents AInsights Entry for para-Anisaldehyde (CAS: 123-11-5)

1. Identity & Chemical Information

• Common Name(s): para-Anisaldehyde, p-Anisaldehyde
• IUPAC Name: 4-Methoxybenzaldehyde
• CAS Number: 123-11-5
• FEMA Number: 2672
• Other Identifiers: FL No. 02.013
• Molecular Formula: C8H8O2
• Molecular Weight: 136.15 g/mol

para-Anisaldehyde is characterized by the presence of a methoxy group attached to a benzaldehyde structure. This functional group is crucial for its sweet, floral odor profile, which is reminiscent of anise or licorice. The methoxy group enhances the compound's volatility and contributes to its distinctive olfactory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

para-Anisaldehyde is known for its sweet, floral, and slightly spicy aroma, often described as reminiscent of anise or licorice. It has a moderate to strong intensity and is typically used as an impact note in both flavor and fragrance formulations. The compound's odor threshold is relatively low, making it effective even at minimal concentrations. In flavor applications, it imparts a sweet, creamy taste with a hint of spice, enhancing the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

para-Anisaldehyde naturally occurs in several essential oils, including anise, fennel, and star anise. It can also be formed through the oxidation of anethole, a major component of these oils. This compound is often associated with "natural flavor" or "natural fragrance" designations due to its presence in these botanical sources.

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

4. Use in Flavors

para-Anisaldehyde is widely used in flavor formulations, particularly in confectionery, bakery, and beverage applications. It serves as a key component in anise, licorice, and vanilla flavor profiles. Typical use levels in finished food products range from 1 to 20 ppm, with higher concentrations used in more intense flavor systems. The compound is stable under typical processing conditions, although it may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, para-Anisaldehyde is utilized in floral, oriental, and gourmand fragrance families. It acts as a modifier or impact note, providing a sweet, spicy nuance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity. Its volatility places it in the top to middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 02.013.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, para-Anisaldehyde is considered safe within the established FEMA GRAS limits, with an acceptable daily intake (ADI) not clearly reported but generally recognized as safe at typical use levels. Dermal exposure in fragrance applications is monitored by IFRA, with guidelines to prevent irritation and sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

para-Anisaldehyde is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with vanilla, cinnamon, and other spice notes. Formulators should be cautious of its potency, as overuse can lead to an overpowering or artificial profile. It is often under-utilized in complex formulations where its subtlety can enhance depth and realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on para-Anisaldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific numeric safety thresholds are sometimes generalized. Known data gaps include detailed ADI values, which require cautious extrapolation from industry norms.

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 2026-08-26 09:05:09 GMT (p2)