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 No. 09.011
• Molecular Formula: C8H8O3
• Molecular Weight: 152.15 g/mol

para-Anisic acid is characterized by a methoxy group attached to a benzene ring, which contributes to its aromatic properties. The presence of the carboxylic acid group influences its solubility and reactivity, making it a versatile compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

para-Anisic acid is known for its sweet, floral, and slightly spicy aroma, reminiscent of anise or licorice. It is often described as having a mild intensity with moderate diffusion. In flavor applications, it serves as an impact note, providing a sweet and spicy character that enhances the overall profile of a formulation.

Taste and odor thresholds for para-Anisic acid are not well-documented, but it is typically used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

para-Anisic acid occurs naturally in anise and fennel seeds, where it contributes to their characteristic aroma. It can also be formed through the oxidation of anethole, a major component of anise oil. This compound is often used in products labeled as "natural flavor" due to its occurrence in natural sources.

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

4. Use in Flavors

para-Anisic acid is utilized in a variety of flavor categories, including confectionery, bakery, and beverages, where it imparts a sweet, spicy note. It functions as a flavor enhancer and modifier, often used to round out and balance complex flavor profiles.

Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect. It is generally stable under normal processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, para-Anisic acid is found in floral and oriental fragrance families. It acts as a modifier and impact note, providing a sweet, spicy nuance that enhances the complexity of a fragrance. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity.

Due to its moderate volatility, para-Anisic acid contributes primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: para-Anisic acid is not specifically listed by FEMA as GRAS but is generally recognized as safe when used in accordance with good manufacturing practices.
• European Union: It is permitted under Regulation (EC) No 1334/2008 and assigned FL No. 09.011.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: In Japan and China, para-Anisic acid is used in flavors and fragrances with no specific restrictions noted.
• Latin America: Generally accepted in MERCOSUR countries, though specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, para-Anisic acid is considered safe at typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally well-tolerated, though it may cause irritation in sensitive individuals. IFRA guidelines should be consulted for specific use restrictions.

Inhalation exposure is not typically a concern due to its low volatility, but occupational exposure should be minimized through standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

para-Anisic acid is valued for its ability to impart a sweet, spicy character to both flavors and fragrances. It synergizes well with other sweet and floral notes, enhancing the overall complexity of a formulation. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in savory applications, where it can add an unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on para-Anisic acid is well-established, with comprehensive sensory and regulatory information available. However, specific numeric thresholds for taste and odor are not clearly reported, and formulators should rely on industry-typical practices. Regulatory information is consistent across major regions, though minor variations may exist.

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 2026-02-23 19:50:57 GMT (p2)