ANISYL PHENYLACETATE

CAS: 102-17-0 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

Anisyl phenylacetate is a synthetic flavouring substance used as a flavour enhancer and agent, permitted under certain regulations for food use.

What It Is

Anisyl phenylacetate is a chemically defined flavouring substance primarily used in the food industry as a flavour enhancer and flavouring agent. It is identified by the Chemical Abstracts Service number 102-17-0 and has been included in food additive listings for flavouring functions. This compound may be listed under regulatory provisions as a flavouring substance and is recognized in official food substance inventories for its specific technical function in flavour modulation. Its structure is that of an aromatic ester, and among its other names are derivatives reflecting the phenylacetate and methoxybenzyl components. In food science and regulatory contexts, flavoured compounds such as anisyl phenylacetate are used in very small quantities to contribute to or modify the taste profile of foods. The compound’s use as an enhancer means it can amplify or deepen perceived flavours, often in concert with other flavour ingredients. Regulatory frameworks describe this substance’s footprint within specified conditions of use, ensuring that it meets safety criteria and manufacturing practice standards. Due to the specialized nature of flavouring substances, anisyl phenylacetate does not serve nutritional or functional roles beyond taste modulation and sensory contribution. It is not a nutrient and is expected to be used at low levels within finished food products.

How It Is Made

Anisyl phenylacetate is typically synthesized through chemical esterification processes involving a combination of anisyl alcohol and phenylacetic acid. In this process, the alcohol and acid react under controlled conditions to form the ester linkage that characterizes anisyl phenylacetate. Purification steps and quality controls are applied to ensure the resulting compound meets specifications for use in food-grade applications. In industrial settings, manufacturers producing flavouring agents and related compounds adhere to good manufacturing practices that focus on purity, consistency, and the absence of contaminants. While the specifics of proprietary manufacturing processes vary among producers, the general production principle relies on well-established organic synthesis techniques that yield aromatic ester flavouring compounds. Because flavouring substances are used at very low concentrations in food products, production scale and process controls are optimized for consistency and regulatory compliance rather than bulk volume. Specifications for identity and purity are typically documented in flavouring supplier references or regulatory inventories, although comprehensive public specification details may be found via regulatory databases or official food additive specifications.

Why It Is Used In Food

Anisyl phenylacetate is used in food primarily for its ability to modulate flavor profiles, serving as a flavour enhancer or agent when added to various food products. Flavour additives like anisyl phenylacetate are used to achieve desired sensory characteristics, ensuring foods have consistent and appealing aromatic and taste qualities. This compound can contribute nuanced notes that complement a broad range of other flavouring substances. In formulating food products, flavourists and food technologists select substances such as anisyl phenylacetate because they interact well with other ingredients and help achieve complex sensory objectives. The technical function as an enhancer means that in small amounts, it can influence the overall taste perception without significantly affecting other food properties like texture or preservation. As with all flavouring agents, its use is governed by regulatory frameworks that consider safety, good manufacturing practice, and labelling requirements. From baked goods to confections and beverage applications, anisyl phenylacetate supports the flavour palette that product developers rely on to deliver consistent consumer experiences. It is chosen for its specific aromatic nuances and its compatibility with other flavouring ingredients, facilitating the creation of balanced and well-rounded flavour profiles.

Adi Example Calculation

An illustrative example of an ADI calculation is provided for general context, not specifically for anisyl phenylacetate. If a regulatory ADI were established, it would be expressed as milligrams of substance per kilogram of body weight per day. For example, if an ADI were set at a hypothetical level of 10 mg per kilogram body weight per day, a person weighing 70 kilograms could theoretically consume up to 700 milligrams of that substance daily over a lifetime without appreciable risk. This type of calculation helps translate abstract regulatory values into more relatable terms, illustrating how intake limits relate to body weight. However, for anisyl phenylacetate, expert evaluations have concluded that at typical use levels as a flavouring agent, there is no safety concern, and a specific numeric ADI is not defined in the primary authoritative evaluations accessible. In such cases, the absence of a numeric ADI communicates that routine consumption through food products is not expected to result in meaningful exposure beyond safety thresholds. The purpose of example calculations is to clarify how ADIs function in regulatory contexts, enabling consumers and stakeholders to understand the framework used by expert panels when assessing additive safety and exposure.

Safety And Health Research

Scientific and regulatory evaluations of anisyl phenylacetate focus on its safety when used as a flavouring agent at levels consistent with good manufacturing practice. Expert committees examining flavouring substances consider factors such as toxicological data, metabolic pathways, and levels of dietary exposure typical of food use. For this compound, international evaluations have assessed available data and concluded that, under typical use conditions, there is no safety concern at current intake levels. Toxicology studies relevant to flavouring agents typically investigate endpoints such as acute toxicity, repeated-dose effects, genotoxicity, and other potential hazard indicators. Regulatory reviews integrate this evidence to assess whether the compound poses any health hazard at the amounts to which consumers are exposed through food. The absence of a specified acceptable daily intake (ADI) with a numeric value in some evaluations reflects a conclusion that typical usage levels do not present safety concerns, rather than a defined numeric safety limit. Researchers and evaluators also consider the quality of available data and any uncertainties. For anisyl phenylacetate, expert panel evaluations have interpreted existing data as supportive of safe use within regulatory guidelines. Continued surveillance and review of new data are part of the regulatory process to ensure that findings remain current and comprehensive.

Regulatory Status Worldwide

In the United States, anisyl phenylacetate is listed under the Code of Federal Regulations in the section covering synthetic flavouring substances and adjuvants. This listing indicates that it may be safely used in food in accordance with the conditions established in that section, including adherence to good manufacturing practice in the minimum quantity necessary to achieve its intended effect. The specific regulatory reference for synthetic flavouring substances and adjuvants is codified as part of Title 21 of the Code of Federal Regulations, providing the legal basis for its permitted use in foods. This aligns with official substance inventories that document its technical function and regulatory status. At the international level, anisyl phenylacetate has been evaluated by authoritative expert bodies assessing flavouring agents. The Joint FAO/WHO Expert Committee on Food Additives conducted an evaluation and concluded that there was no safety concern at current levels of intake when used as a flavouring agent. This type of evaluation supports its inclusion in flavouring inventories and regulatory listings in various jurisdictions. In contrast, detailed evaluations or authorisations specific to regions such as the European Union require separate regulatory submissions and assessments by the relevant food safety authority. At present, a specific E number for anisyl phenylacetate in the EU has not been identified in the primary regulatory databases accessed, and formal authorisation status under EU regulations would depend on individual assessment outcomes conducted by the European food safety panels.

Taste And Functional Properties

Anisyl phenylacetate has sensory properties often described in the flavour industry as imparting an anise-like, honey-like, or balsamic aromatic profile. These sensory characteristics arise from the aromatic ester structure of the compound, which interacts with taste and olfactory receptors to yield distinctive flavour impressions. Such properties make it useful in enhancing or modifying the aromatic quality of foods. In functional terms, flavouring substances like anisyl phenylacetate are not used for nutritional purposes but for sensory effects. Its solubility and stability characteristics are aligned with other flavouring esters, meaning it is typically soluble in the non-aqueous components of foods and stable under the conditions of use, including common processing temperatures and pH ranges typical of flavour applications. Because flavouring agents are used at low concentrations, they generally do not contribute significantly to the physical or chemical structure of the foods in which they are incorporated. Instead, their primary role is to deliver specific sensory cues that enhance the perception of taste and aroma. In this context, anisyl phenylacetate’s functional behaviour is evaluated by formulators for compatibility with other flavouring ingredients and the overall sensory goals of the product.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) refers to the estimated amount of a substance that can be consumed daily over a lifetime without appreciable risk. For flavouring agents such as anisyl phenylacetate, regulatory panels may determine that no specific numerical ADI is necessary when typical exposure levels are considerably below those that raise safety concerns. This conclusion arises from comprehensive evaluations of toxicological and exposure data produced by expert committees. An understanding of ADI helps consumers and industry stakeholders interpret regulatory assessments. ADIs are generally derived using safety factors applied to the highest dose levels at which no adverse effects are observed in experimental studies. When expert panels conclude that a compound poses no safety concern at its intended levels of use, this conclusion effectively indicates that routine consumption through food products is not expected to exceed safe exposure thresholds. For anisyl phenylacetate, evaluations by international expert bodies concluded no safety concern at current intake levels when used as a flavouring agent, and this type of outcome serves a similar role to an ADI. It assures stakeholders that the compound’s authorised use in foods has been subject to scientific scrutiny and deemed safe within the context of typical consumption patterns.

Comparison With Similar Additives

Anisyl phenylacetate can be compared with other aromatic ester flavouring agents that serve similar functions in food. For instance, ethyl vanillin and benzyl acetate are also aromatic compounds used to enhance or modify flavour profiles. These substances share the common feature of contributing specific sensory qualities at low use levels and are evaluated under similar regulatory frameworks addressing safety, specification, and conditions of use. Ethyl vanillin, for example, contributes sweet and vanilla-like notes, whereas benzyl acetate imparts fruity aromatic nuances. Compared with anisyl phenylacetate, which may provide anise or balsamic notes, these agents illustrate how varied sensory profiles are achieved through structurally related compounds. Despite differences in sensory character, all such agents are subject to safety evaluations that consider exposure estimates and toxicology data. The regulatory status and evaluation outcomes for these compounds may differ in regional frameworks based on specific dossiers submitted and evaluations conducted. However, the underlying approach to assessing safety and use conditions — focusing on typical exposure levels and manufacturing practice — remains consistent across flavouring additives.

Common Food Applications Narrative

Anisyl phenylacetate finds application across a range of food products where flavour enhancement is desired. In bakery products, flavouring agents contribute to the aromatic profile that consumers associate with fresh-baked quality. In confectionery, subtle aromatic modifiers help balance sweetness and add depth to flavour profiles. Beverages, particularly those with complex aromatic requirements, also use flavouring compounds to meet sensory expectations. Snack products and certain processed foods leverage flavour enhancers like anisyl phenylacetate to achieve consistent product taste across batches, particularly in formulations where natural flavour variability might otherwise lead to inconsistencies. In frozen desserts or dairy-based treats, the compound can support the overall flavour profile by adding complexity without overpowering primary flavours. Although the compound’s use level is low, its contribution to sensory quality is significant within its technical function class. Food technologists and flavour specialists identify the specific role of such flavouring agents to balance the aromatic nuances and complement other ingredients. Regulatory inventories and substance listings help manufacturers ensure that their use of anisyl phenylacetate falls within permitted frameworks, supporting consumer expectations and compliance requirements.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: Specific EFSA authorisation status not identified in available sources

JECFA

  • Year: 2001
  • Adi Display: No safety concern at current levels of intake when used as a flavouring agent

Sources

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