FlavScents AInsights Entry for Anisole (CAS: 100-66-3)

1. Identity & Chemical Information

• Common Name(s): Anisole
• IUPAC Name: Methoxybenzene
• CAS Number: 100-66-3
• FEMA Number: 2086
• Other Identifiers: FL No. 02.002
• Molecular Formula: C7H8O
• Molecular Weight: 108.14 g/mol

Anisole is a simple aromatic ether with a methoxy group attached to a benzene ring. This structural feature contributes to its characteristic sweet, anise-like odor, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Anisole is characterized by its sweet, anise-like odor with a mild, pleasant aroma. It is often described as having a warm, slightly spicy scent with a hint of vanilla. The odor threshold of anisole is relatively low, making it an effective impact note in formulations. Its sensory role is typically as a modifier or enhancer, providing background realism and depth to both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Anisole occurs naturally in anise and fennel, contributing to their characteristic aromas. It can also be formed through the methylation of phenol, a process that can occur both naturally and synthetically. In the context of "natural flavor" or "natural fragrance" designations, anisole's presence in natural sources like anise and fennel supports its use in products labeled as natural.

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

4. Use in Flavors

Anisole is used in various flavor categories, including confectionery, beverages, and baked goods, where it imparts a sweet, anise-like note. Its functional role in flavor systems is often as a background enhancer or modifier. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially overpowering other flavor components. Anisole is relatively stable under typical food processing conditions, but care should be taken to avoid excessive heat, which can lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, anisole is utilized across various fragrance families, including oriental and floral compositions. It serves as a modifier or impact note, providing a sweet, warm undertone. Typical concentration ranges in fragrance formulations are from trace amounts up to 1%, depending on the desired intensity and character. Anisole contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Anisole is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 02.002.
• United Kingdom: Post-Brexit regulations align with EU standards for anisole.
• Asia: In Japan and China, anisole is permitted for use in flavors and fragrances, subject to local regulations.
• Latin America: Brazil and MERCOSUR countries generally follow international guidelines, but specific approvals should be verified.

Explicit approvals and harmonized assumptions are generally consistent across regions, though formulators should be aware of any country-specific requirements or uncertainties.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, anisole's use in flavors is supported by its FEMA GRAS status, with typical daily intake levels considered safe. Dermal exposure in fragrances is generally low risk, but IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal under normal use conditions, though occupational safety measures should be in place to manage volatility in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Anisole is valued for its ability to impart a sweet, anise-like note that enhances both flavors and fragrances. It synergizes well with other sweet and spicy components, such as vanilla and cinnamon. Common formulation pitfalls include overuse, which can lead to an overpowering aroma. It is frequently under-used in complex formulations where its subtlety can add depth without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on anisole is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented nuances may exist. Known data gaps are minimal, and regulatory ambiguities are rare, making anisole a reliable choice for formulators.

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 2026-03-11 15:52:47 GMT (p2)