FlavScents AInsights Entry for para-Anisyl Alcohol (CAS: 105-13-5)

1. Identity & Chemical Information

• Common Name(s): para-Anisyl alcohol, 4-Methoxybenzyl alcohol
• IUPAC Name: 4-Methoxybenzyl alcohol
• CAS Number: 105-13-5
• FEMA Number: 2672
• Other Identifiers: FL No. 02.013, CoE No. 204
• Molecular Formula: C8H10O2
• Molecular Weight: 138.17 g/mol

para-Anisyl alcohol is characterized by a methoxy group attached to a benzyl alcohol structure. This functional group is significant for its contribution to the compound's sweet, floral odor profile, which is often associated with anise and hawthorn-like notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

para-Anisyl alcohol is known for its sweet, floral, and slightly balsamic odor, reminiscent of hawthorn and anise. It is often described as having a moderate intensity with a pleasant, warm character. The compound is typically used as a background note to enhance the floral aspects of a fragrance or flavor composition. While specific taste and odor thresholds are not well-documented, it is generally used in low concentrations due to its potent sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

para-Anisyl alcohol is naturally found in various essential oils, including anise and fennel. It can also be formed through the hydrolysis of anethole, a major component of anise oil, under acidic conditions. This compound is relevant to "natural flavor" and "natural fragrance" designations when derived from these natural sources, aligning with consumer preferences for naturally sourced ingredients.

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

4. Use in Flavors

In flavor applications, para-Anisyl alcohol is used to impart sweet, floral notes, often enhancing the complexity of fruit and floral flavors. It is commonly found in categories such as confectionery, beverages, and baked goods. Typical use levels in finished products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is relatively stable under typical food processing conditions, though it may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

para-Anisyl alcohol is utilized in various fragrance families, including floral, oriental, and gourmand. It serves as a modifier or impact note, providing warmth and depth to compositions. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity and character. Its volatility places it in the middle note category, contributing to the fragrance's heart and longevity.

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 No. 02.013.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific regulations may vary.

Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific guidelines to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, para-Anisyl alcohol is considered safe at typical flavor use levels, with no specific ADI established. Dermal exposure in fragrance applications is generally well-tolerated, though IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be in place to prevent overexposure during manufacturing.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

para-Anisyl alcohol is valued for its ability to enhance floral and sweet notes in both flavors and fragrances. It synergizes well with other floral compounds and can be used to soften harsh notes. Common pitfalls include overuse, which can lead to an overpowering sweetness. It is often under-utilized 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 para-Anisyl alcohol is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some regional regulatory nuances may require further clarification. Known data gaps include specific taste and odor thresholds, which are typically addressed through empirical formulation testing.

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 2026-02-24 08:51:26 GMT (p2)