FlavScents AInsights Entry for para-Anisyl Formate (CAS: 122-91-8)

1. Identity & Chemical Information

• Common Name(s): para-Anisyl formate
• IUPAC Name: 4-methoxybenzyl formate
• CAS Number: 122-91-8
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C9H10O3
• Molecular Weight: 166.18 g/mol

Para-anisyl formate is characterized by its ester functional group, which is crucial for its odor profile. The methoxy group attached to the benzene ring contributes to its sweet, floral aroma, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Para-anisyl formate is known for its sweet, floral, and slightly balsamic odor. It is often described as having a character reminiscent of hawthorn and lilac, with a moderate intensity and good diffusion. The compound is typically used as an impact note in formulations, providing a floral lift and enhancing the overall bouquet of a fragrance or flavor system.

Taste and odor thresholds for para-anisyl formate are not clearly reported in the literature. However, its sensory role as a floral modifier suggests it is used in low concentrations to achieve the desired effect without overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Para-anisyl formate is not commonly found in nature and is primarily synthesized for use in flavor and fragrance applications. Its formation typically involves the esterification of para-anisyl alcohol with formic acid. This synthetic pathway allows for the controlled production of para-anisyl formate, ensuring consistency in its sensory properties.

The compound's synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks, which often require materials to be derived from natural sources.

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

4. Use in Flavors

Para-anisyl formate is used in a variety of flavor categories, including floral, fruity, and sweet profiles. It serves as a functional modifier, enhancing the floral notes in complex flavor systems. Typical use levels in finished food or beverage products are not well-documented, but industry practices suggest concentrations in the range of 1-10 ppm, depending on the desired intensity and the specific application.

Stability considerations for para-anisyl formate include its moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time. Formulators should consider these factors when incorporating it into flavor systems.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, para-anisyl formate is valued for its contribution to floral and sweet fragrance families. It is often used as a trace realism note or a floral modifier, providing a subtle yet impactful lift to the fragrance composition. Typical concentration ranges in perfumes and personal care products are qualitative, with para-anisyl formate contributing primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Para-anisyl formate does not have a specific FEMA GRAS status for flavor use. Its use in fragrances is subject to general safety assessments.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008 for flavor use; fragrance use follows IFRA guidelines.
• United Kingdom: Regulatory alignment with the EU post-Brexit remains largely consistent for this compound.
• Asia: Specific regulatory information for Japan, China, and ASEAN countries is limited; general safety assessments apply.
• Latin America: Regulatory status in Brazil and MERCOSUR countries is not clearly documented; harmonized safety assessments are typically applied.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Para-anisyl formate's safety profile is primarily assessed through its exposure routes:

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not available. Formulators should adhere to industry-typical use levels and conduct safety assessments based on overall formulation.
• Dermal Exposure: Limited data on irritation or sensitization potential; formulators should follow IFRA guidelines for fragrance use.
• Inhalation Exposure: As a volatile compound, inhalation exposure should be considered in occupational settings, with appropriate ventilation and safety measures in place.

Risk profiles may differ between food and fragrance applications due to varying exposure levels and routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Para-anisyl formate is valued for its ability to enhance floral notes in both flavors and fragrances. It synergizes well with other floral and sweet compounds, providing a balanced and harmonious profile. Common formulation pitfalls include overuse, which can lead to an overpowering floral character, and underuse, which may result in a lack of desired impact. Formulators should carefully balance para-anisyl formate with other components to achieve the optimal sensory effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on para-anisyl formate is well-established in terms of its chemical identity and sensory profile. However, there are gaps in specific regulatory approvals and toxicological data, which necessitate reliance on industry-typical practices and safety assessments. Formulators should remain informed about any updates in regulatory status and safety evaluations.

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 2026-06-09 12:51:28 GMT (p2)