FlavScents AInsights Entry for Benzoic Acid (CAS: 65-85-0)

1. Identity & Chemical Information

Benzoic acid is a simple aromatic carboxylic acid with the IUPAC name benzenecarboxylic acid. It is identified by the CAS number 65-85-0 and has a FEMA number of 2131. Other identifiers include the FL number 08.005 and CoE number 203. The molecular formula of benzoic acid is C7H6O2, and it has a molecular weight of 122.12 g/mol. Structurally, benzoic acid consists of a benzene ring bonded to a carboxyl group, which contributes to its acidic properties and influences its odor profile. The presence of the carboxyl group is significant for its role in flavor and fragrance applications, as it can impact the material's solubility and reactivity.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzoic acid is characterized by a faint, pleasant, and slightly balsamic odor. Its flavor profile is described as sweet and astringent, with a taste threshold that is relatively high, making it less impactful as a primary flavor note. Instead, it serves as a background modifier, enhancing the overall perception of other flavors. The intensity of its odor is mild, and it is typically used to provide subtle depth and complexity to flavor compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzoic acid naturally occurs in many plants and is a constituent of gum benzoin, cranberries, and other fruits. It can also be formed through the microbial degradation of phenolic compounds in the environment. In the context of "natural flavor" designation, benzoic acid can be considered natural when derived from plant sources. Its formation in nature often involves enzymatic processes that convert precursor compounds into benzoic acid.

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

4. Use in Flavors

In flavor applications, benzoic acid is used across various categories, including beverages, confectionery, and baked goods. It functions primarily as a preservative due to its antimicrobial properties, but it also contributes to the overall flavor profile by enhancing sweetness and providing a slight astringency. Typical use levels in finished products range from 50 to 1000 ppm, with lower concentrations used in beverages and higher levels in more robust applications like sauces. Benzoic acid is stable under normal processing conditions but can degrade at high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Benzoic acid is utilized in fragrance formulations primarily for its fixative properties, helping to stabilize volatile components and prolong the scent's longevity. It is found in fragrance families such as oriental and balsamic, where it acts as a background note that enhances the richness and depth of the composition. Typical concentrations in fragrance products are low, often below 1%, due to its mild odor profile. Benzoic acid contributes to the base notes of a fragrance, providing a subtle, lasting presence.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, benzoic acid is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food products. The European Union permits its use under Regulation (EC) No 1334/2008, with an assigned FL number of 08.005. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China allow its use within specified limits, while ASEAN countries have harmonized guidelines. In Latin America, benzoic acid is approved for use in several countries, including Brazil, under MERCOSUR regulations. Regulatory frameworks generally acknowledge its safety when used within established limits, though specific allowances may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Benzoic acid is considered safe for oral exposure at typical use levels, with an Acceptable Daily Intake (ADI) established by JECFA. It is metabolized to hippuric acid and excreted in urine. Dermal exposure in fragrance applications is generally safe, though it may cause mild irritation in sensitive individuals. IFRA guidelines provide recommendations for its use in fragrances to minimize sensitization risks. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with appropriate ventilation. Overall, the risk profiles for food and fragrance applications are similar, with safety assured through adherence to regulatory limits.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzoic acid is valued for its dual role as a preservative and flavor enhancer. It synergizes well with other preservatives like sorbic acid, providing broad-spectrum antimicrobial activity. Formulators should be cautious of its potential to impart a slight astringency at higher concentrations, which can be undesirable in delicate flavor profiles. It is often under-used in natural formulations due to misconceptions about its synthetic origins, despite its natural occurrence. Proper balancing with sweeteners and other flavor components can optimize its contribution to the overall product profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on benzoic acid is well-established, with comprehensive studies supporting its safety and efficacy in both flavor and fragrance applications. Industry practices are well-documented, though some variability exists in regional regulatory interpretations. Known data gaps are minimal, with most uncertainties related to specific regional regulatory nuances rather than the compound's intrinsic properties.

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 2026-04-15 21:04:40 GMT (p2)