FlavScents AInsights Entry for Estragole (CAS: 140-67-0)

1. Identity & Chemical Information

• Common Name(s): Estragole, Methyl chavicol
• IUPAC Name: 1-Methoxy-4-(prop-2-en-1-yl)benzene
• CAS Number: 140-67-0
• FEMA Number: 2430
• Other Identifiers: FL No. 02.062
• Molecular Formula: C10H12O
• Molecular Weight: 148.20 g/mol

Estragole is a phenylpropene, a type of organic compound that is a structural isomer of anethole. It contains a methoxy group and an allyl group attached to a benzene ring, which contributes to its characteristic sweet, anise-like aroma. The presence of these functional groups is crucial for its sensory properties, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Estragole is known for its sweet, anise-like aroma with a hint of spice. It is often described as having a warm, licorice-like scent that is both intense and diffusive. The compound is used as an impact note in various flavor and fragrance compositions, providing a distinctive anise character. While specific taste and odor thresholds are not widely reported, estragole is recognized for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Estragole naturally occurs in several essential oils, most notably in tarragon, basil, and anise. It is biosynthesized in plants through the shikimic acid pathway, which leads to the formation of phenylpropanoids. This compound is significant in the designation of "natural flavor" or "natural fragrance" due to its presence in these botanicals. Its natural occurrence in widely used culinary herbs underscores its relevance in both flavor and fragrance industries.

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

4. Use in Flavors

Estragole is utilized in a variety of flavor categories, including confectionery, beverages, and baked goods, where it imparts a sweet, anise-like flavor. It serves as both an impact note and a background modifier, enhancing the overall flavor profile. Typical use levels in finished products range from 1 to 20 ppm, with higher concentrations potentially leading to overpowering effects. Estragole is relatively stable under typical processing conditions but may degrade under prolonged heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, estragole is incorporated into floral, oriental, and spicy fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentrations in perfumes range from trace amounts to 0.5%, depending on the desired intensity and character. Estragole's volatility makes it suitable for top and middle note applications, providing a fresh, sweet, and spicy aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Estragole is generally recognized as safe (GRAS) for use in food by FEMA.
• European Union: Listed under Regulation (EC) No 1334/2008 with specific use restrictions due to potential health concerns.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Regulatory status varies; Japan and China have specific guidelines for its use in food and cosmetics.
• Latin America: Countries like Brazil follow MERCOSUR regulations, which align closely with international standards.

Estragole's regulatory status is influenced by its potential carcinogenicity, necessitating careful consideration of use levels and applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Estragole has been the subject of safety evaluations due to concerns about its potential carcinogenicity. Oral exposure assessments suggest that while it is safe at low concentrations typical in flavor applications, higher doses may pose risks. Dermal exposure in fragrances is generally considered safe within IFRA guidelines, although sensitization potential exists. Inhalation exposure is less documented but should be minimized in occupational settings. The risk profiles differ between food and fragrance applications, with stricter controls in place for ingestible products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Estragole is valued for its ability to impart a distinctive anise-like character to both flavors and fragrances. It synergizes well with other sweet and spicy notes, such as vanilla and cinnamon. Formulators should be cautious of its potent aroma, which can easily dominate a composition if overused. It is often underutilized in complex formulations where its unique profile can enhance depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on estragole is well-established, particularly regarding its sensory properties and natural occurrence. However, regulatory and toxicological data present some gaps, especially concerning long-term exposure effects. Industry practices often rely on conservative estimates to mitigate potential risks, reflecting a cautious approach to its use.

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 2026-08-17 08:13:00 GMT (p2)