FlavScents AInsights Entry for para-Anisic Acid (CAS: 100-09-4)

1. Identity & Chemical Information

• Common Name(s): para-Anisic acid, 4-Methoxybenzoic acid
• IUPAC Name: 4-Methoxybenzoic acid
• CAS Number: 100-09-4
• FEMA Number: Not applicable
• Other Identifiers: FL number not available, CoE number not available, IFRA reference not applicable
• Molecular Formula: C8H8O3
• Molecular Weight: 152.15 g/mol
• Functional Groups and Structure–Odor Relevance: para-Anisic acid contains a methoxy group attached to a benzene ring, which contributes to its sweet, floral odor profile. The carboxylic acid group influences its solubility and reactivity in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: para-Anisic acid is characterized by a sweet, floral, and slightly balsamic odor. It is often described as reminiscent of anise or vanilla.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in fragrance compositions and can enhance the sweetness and floral aspects in flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: para-Anisic acid is found naturally in anise and fennel seeds. It can also be present in some essential oils.
• Formation Pathways: It can be formed through the oxidation of anethole, a major component of anise oil.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be used in products labeled as containing natural flavors or fragrances.

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

4. Use in Flavors

• Flavor Categories and Applications: para-Anisic acid is used in vanilla, anise, and floral flavor profiles. It is commonly applied in confectionery, baked goods, and beverages.
• Functional Role in Flavor Systems: It acts as a sweetener and flavor enhancer, providing depth and complexity.
• Typical Use Levels: Documented use levels range from 1 to 20 ppm in finished products, with typical levels around 5 ppm.
• Stability Considerations: para-Anisic acid is relatively stable under normal 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: Commonly used in floral, oriental, and gourmand fragrance families. It is found in perfumes, lotions, and soaps.
• Functional Role: Acts as a modifier and impact note, enhancing sweetness and floral characteristics.
• Typical Concentration Ranges: Used at concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: para-Anisic acid contributes primarily to the middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): para-Anisic acid is not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless otherwise specified.
• Asia (Japan, China, ASEAN): Regulatory status varies; typically requires specific approval for use.
• Latin America (e.g., Brazil, MERCOSUR): Generally follows international guidelines but may have specific national requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are reported. Generally considered safe at low concentrations typical in flavor applications.
• Dermal Exposure: Not known to cause irritation or sensitization at typical fragrance concentrations. IFRA standards should be consulted for specific product types.
• Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be minimized.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: para-Anisic acid provides a unique sweet and floral note that enhances both flavor and fragrance compositions.
• Typical Synergies: Works well with vanilla, anise, and other sweet or floral notes.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness or floral character.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and stability considerations are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-04-30 05:56:56 GMT (p2)