FlavScents AInsights Entry for Para-Anisyl Nitrile (CAS: 874-90-8)

1. Identity & Chemical Information

• Common Name(s): Para-anisyl nitrile
• IUPAC Name: 4-methoxybenzonitrile
• CAS Number: 874-90-8
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C8H7NO
• Molecular Weight: 133.15 g/mol

Para-anisyl nitrile is characterized by its methoxy group attached to a benzene ring, which is further connected to a nitrile group. This structure contributes to its distinctive odor profile, often described as sweet and floral, with a hint of almond-like notes. The presence of the methoxy group is crucial for its odor characteristics, providing a sweet and slightly spicy aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Para-anisyl nitrile is known for its sweet, floral aroma with nuances of almond and spice. It is often used as a modifier in fragrance compositions to impart a warm, comforting scent. The intensity of its odor is moderate, making it suitable for both impact and background roles in formulations. While specific taste and odor thresholds are not well-documented, its sensory impact is significant enough to be noticeable at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Para-anisyl nitrile is not commonly found in nature and is primarily synthesized for use in flavors and fragrances. Its formation typically involves the reaction of anisole with cyanogen bromide or similar reagents in a controlled chemical process. Due to its synthetic origin, it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Para-anisyl nitrile is used in various flavor applications, particularly in sweet and floral profiles. It is often employed in confectionery, bakery, and dairy products to enhance almond and vanilla notes. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is relatively stable under heat and acidic conditions, making it versatile for different food matrices.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, para-anisyl nitrile is utilized in floral and oriental compositions. It serves as a modifier and impact note, providing warmth and depth to perfumes and personal care products. Typical concentration ranges in fragrance formulations are between 0.1% and 1%, depending on the desired effect. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Para-anisyl nitrile is not explicitly listed as GRAS by FEMA for flavor use. Its use in fragrances is subject to general safety assessments.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008 for flavor use. Fragrance use is regulated under general safety guidelines.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data available; generally follows international safety standards.
• Latin America: Regulatory status varies; typically aligns with international safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. General safety assessments suggest low toxicity at typical flavor use levels.
• Dermal Exposure: No significant irritation or sensitization reported at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure in occupational settings, but no specific occupational limits are reported.

Risk profiles for para-anisyl nitrile do not significantly differ between food and fragrance applications, assuming adherence to recommended use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Para-anisyl nitrile is valued for its ability to impart sweet, floral, and almond-like notes to both flavors and fragrances. It synergizes well with vanilla, almond, and other floral components. Formulators should be cautious of its potential to dominate a blend if used excessively. It is often under-utilized in complex formulations where its subtlety can enhance overall harmony.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on para-anisyl nitrile is well-established in terms of its chemical identity and sensory profile. However, specific regulatory and toxicological data are less comprehensive, reflecting industry-typical practices rather than explicit documentation. Known data gaps include detailed exposure thresholds and comprehensive regional regulatory approvals.

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 2026-01-21 20:35:34 GMT (p2)