Important Synthetic Flavor Compounds - Part 10 (ethyl vanillin, anethole, anisaldehyde, heliotropine, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-octalactone, γ-dodecalactone)

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16 Mar 2026 • 15 min read

Part 10 (ethyl vanillin, anethole, anisaldehyde, heliotropine, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-octalactone, γ-dodecalactone)

These are among the 128 synthetic flavor compounds that John Wright, in his book Flavor Creation, suggests every flavorist should know and work with

Here's the revised content with CAS numbers, standardized formatting, regulatory clarity, safety details, and expanded technical information for each compound:

Important Synthetic Flavor Compounds - Part 10 (Enhanced Edition)

Ethyl Vanillin

CAS Number: 121-32-4
FEMA Number: 2464
Regulatory Status: FEMA GRAS. ADI: 0–5 mg/kg body weight. Approved globally for food and beverage applications.
Flavor Note(s): Intensely sweet, creamy, vanilla, with a distinctly warm and slightly floral, balsamic note. Its aroma is similar to vanillin but significantly stronger (2 to 4 times) and more persistent.
Odor Threshold: Approximately 10–30 ppb in water (more potent than vanillin)
Compounds That Render Similar Flavor Note: Vanillin (softer, less intense), heliotropine (floral-powdery vanilla), and other balsamic phenolic compounds.
Compounds Often Used Together With: Extensively used with vanillin, maltol, and other sweeteners in vanilla, chocolate, caramel, and creamy flavor complexes. It is a key component in "French vanilla" and many baked good profiles.
All Potential Applications: Vanilla flavors, chocolate, caramel, butterscotch, baked goods, confectionery, beverages, ice cream, and dairy products.
General Usage Levels: Typical usage in finished products (mg/kg / ppm):
- Soft drinks: 20 ppm
- Ice cream: 47 ppm
- Candy: 65 ppm
- Baked goods: 63 ppm
- Chewing gum: 110 ppm
- Chocolate: 250 ppm
  In flavor concentrates: 0.2–2.5% (2000–25,000 ppm) depending on application and desired intensity.
Safety & Handling: White to slightly yellowish crystalline powder. More soluble and heat-stable than vanillin. May cause skin sensitization in susceptible individuals; use appropriate gloves. Store in a cool, dry place in tightly sealed containers, protected from light and moisture. Shelf life: 24–36 months. Flash point: >200°F (>93°C).

Anethole (trans-Anethole)

CAS Number: 4180-23-8 (trans-isomer, primary form)
FEMA Number: 2086
Regulatory Status: FEMA GRAS. The trans-isomer is the preferred, more stable form for flavor use.
Flavor Note(s): Sweet, pleasant, anise-like, licorice. It has a characteristic aromatic and slightly spicy flavor, reminiscent of black licorice, fennel, and star anise.
Odor Threshold: Approximately 50–200 ppb in water
Compounds That Render Similar Flavor Note: Estragole (methyl chavicol; sweeter, more herbal), fenchone (bitter, camphoraceous), and anisaldehyde (floral-licorice).
Compounds Often Used Together With: Used with other licorice and spice notes (e.g., glycyrrhizin, fennel oil) in licorice candies, anise-flavored spirits (ouzo, pastis, sambuca), and baked goods.
All Potential Applications: Licorice, anise, fennel, root beer, and other spice flavors for confectionery, baked goods, beverages, and alcoholic drinks.
General Usage Levels: Used at low to moderate levels:
- Alcoholic beverages: 50–1500 ppm
- Candy: 200–800 ppm
- Baked goods: 100–500 ppm
- Flavor concentrates: 0.5–5% (5000–50,000 ppm) for high-impact applications
Safety & Handling: Colorless to pale yellow crystalline solid or liquid (melting point: 20–21°C / 68–70°F). The trans-isomer solidifies at cool temperatures; warm gently to liquefy. Insoluble in water; soluble in organic solvents. Store refrigerated (0–8°C / 32–46°F) in tightly sealed containers, protected from light. Flash point: 200°F (93°C). Shelf life: 24 months when stored properly.

Anisaldehyde (p-Anisaldehyde)

CAS Number: 123-11-5
FEMA Number: 2670
Regulatory Status: FEMA GRAS. JECFA concluded "no safety concern at current levels of intake when used as a flavouring agent."
Flavor Note(s): Sweet, floral, hawthorn-like (aubepine), powdery, with a distinct licorice-anise and creamy, vanilla-like undertone. It is softer and more floral than anethole.
Odor Threshold: Approximately 10–50 ppb in water
Compounds That Render Similar Flavor Note: Anethole (more purely anise/licorice, less floral), heliotropine (more powdery-floral), and vanillin (more creamy, less floral).
Compounds Often Used Together With: Used with anethole in anise and licorice blends, with heliotropine and vanillin in floral and vanilla complexes, and in cherry and other fruit flavors to add a sweet, powdery nuance.
All Potential Applications: Licorice, anise, cherry, vanilla, and floral flavors for beverages, confectionery, and baked goods. Also used in fragrances for its hawthorn blossom character.
General Usage Levels: Used at low to moderate levels. In finished products: 1–50 ppm. In flavor concentrates: 0.01–0.5% (100–5000 ppm). For cherry and anise applications: 5–20 ppm.
Safety & Handling: Colorless to pale yellow liquid. As an aldehyde, it is prone to oxidation; store in a cool, dark place in tightly sealed containers, preferably under inert gas. Flash point: 205°F (96°C). Soluble in alcohol and organic solvents; slightly soluble in water. Shelf life: 12–24 months (shorter if exposed to air).

Heliotropine (Piperonal)

CAS Number: 120-57-0
FEMA Number: 2911
Regulatory Status: FEMA GRAS. Historically used to replace coumarin in many applications.
Flavor Note(s): Sweet, floral, powdery, heliotrope-like, with a distinct cherry-vanilla and slightly spicy nuance. It has a soft, tenacious, and very characteristic powdery-floral aroma.
Odor Threshold: Approximately 20–100 ppb in water
Compounds That Render Similar Flavor Note: Vanillin (creamy vanilla, less floral-powdery), anisaldehyde (floral-licorice), and coumarin (sweet, hay-like, but its use is restricted).
Compounds Often Used Together With: A key component in "French vanilla" flavors (up to 3000 ppm in flavor concentrate). Used extensively with vanillin in cherry, butterscotch (3000 ppm), caramel (2000 ppm), toffee (2000 ppm), and malt (200–2000 ppm) flavors.
All Potential Applications: French vanilla, cherry (300–3000 ppm in concentrate), butterscotch, caramel, toffee, malt, chocolate (400 ppm in concentrate), brown sugar (200 ppm), maple (200 ppm), and coffee (100 ppm) flavors.
General Usage Levels: Usage levels vary dramatically by application (values shown in flavor concentrate intended for 0.05% use):
- French Vanilla: up to 3000 ppm
- Butterscotch: 3000 ppm
- Caramel: 2000 ppm
- Toffee: 2000 ppm
- Malt: 200–2000 ppm
- Chocolate: 400 ppm
- Cherry: 300–3000 ppm
- Brown Sugar: 200 ppm
- Maple: 200 ppm
- Coffee: 100 ppm
  In finished products: 0.5–15 ppm depending on application.
Safety & Handling: White crystalline powder. Melting point: 35–37°C (95–99°F). Flash point: >200°F (>93°C). Very stable and versatile ingredient. Store in a cool, dry place in tightly sealed containers, protected from light. Shelf life: 36 months.

gamma-Hexalactone (γ-Hexalactone)

CAS Number: 695-06-7
FEMA Number: 2556
Regulatory Status: FEMA GRAS
Flavor Note(s): Sweet, herbaceous, warm, coumarin-like, with a distinct caramelic and slightly tobacco-like nuance. It has a sweet, creamy, and oily-herbaceous character.
Odor Threshold: Approximately 50–200 ppb in water
Compounds That Render Similar Flavor Note: gamma-Nonalactone (richer, more coconut-creamy), gamma-Octalactone (sweet, nutty), and coumarin (sweet, hay-like).
Compounds Often Used Together With: Used in creamy, sweet, and herbaceous complexes such as honey, caramel, coumarin substitutes, and tobacco flavors. Blends well with other lactones and vanillin.
All Potential Applications: Caramel, honey, vanilla, butter, nut, and tobacco flavors. Also used in some fruit complexes to add sweetness and depth.
General Usage Levels: Typical usage in finished products (ppm):
- Soft drinks: 7.0 ppm
- Ice cream: 0.07–84 ppm (wide range depending on profile)
- Candy: 21 ppm
- Baked goods: 21 ppm
  In flavor concentrates: 0.05–0.5% (500–5000 ppm).
Safety & Handling: Colorless to pale yellow liquid. Has a relatively low boiling point (206–208°C / 403–406°F) and is volatile. Store in a cool, dry place in tightly sealed containers, protected from light. Flash point: 195°F (90°C). Shelf life: 24 months.

gamma-Nonalactone (γ-Nonalactone)

CAS Number: 104-61-0
FEMA Number: 2781
Regulatory Status: FEMA GRAS
Flavor Note(s): Coconut-like, creamy, buttery, sweet, with a fatty-waxy nuance. It is a key character impact compound for coconut, but also has a rich, creamy, and slightly oily profile.
Odor Threshold: Approximately 10–50 ppb in water
Compounds That Render Similar Flavor Note: gamma-Octalactone (sweet, nutty, less coconut), gamma-Decalactone (peach, more fruity), and gamma-Undecalactone (peach, more intense).
Compounds Often Used Together With: Used with other lactones, vanillin, and creamy notes in coconut, butter, cream, and tropical fruit flavors. Also contributes to caramel, balsam, and oriental notes.
All Potential Applications: Coconut, butter, cream, caramel, maple, nut, and tropical fruit flavors for beverages, baked goods, and confectionery.
General Usage Levels: Used at low to moderate levels. In finished products: 5–50 ppm. In flavor concentrates: 0.05–0.5% (500–5000 ppm). For coconut: 15–40 ppm; for butter/cream: 10–30 ppm.
Safety & Handling: Colorless to pale yellow oily liquid. Flash point: 259°F (126°C). Store in a cool, dry place in tightly sealed containers, protected from light. Stable under normal storage conditions. Shelf life: 24 months.

gamma-Decalactone (γ-Decalactone)

CAS Number: 706-14-9
FEMA Number: 2360
Regulatory Status: FEMA GRAS
Flavor Note(s): Intensely fruity, creamy, sweet, peach-like, and fatty. It is the most important character recognition driver for peach flavor, instantly recognizable as characteristic of peach.
Odor Threshold: Approximately 10–50 ppb in water
Compounds That Render Similar Flavor Note: gamma-Undecalactone (peach, more intense, slightly heavier), gamma-Dodecalactone (heavier, more fatty-taste), and delta-Decalactone (creamy, peach, but different balance).
Compounds Often Used Together With: Essential in peach flavors. Often used with gamma-dodecalactone and delta-decalactone to add extra taste dimension and authenticity.
All Potential Applications: Peach, apricot, strawberry, raspberry, blackberry, blueberry, blackcurrant, cranberry, and prune flavors for beverages, confectionery, baked goods, and dairy products.
General Usage Levels: In flavor concentrates intended for use at 0.05% in finished product (ppm in concentrate):
- Peach: 2500 ppm
- Apricot: 1500 ppm
- Strawberry: 2000 ppm
- Raspberry: 800 ppm
- Blackberry: 800 ppm
- Blueberry: 500 ppm
- Blackcurrant: 200 ppm
- Cranberry: 200 ppm
- Prune: 200 ppm
  In finished products: 1–20 ppm (peach: 5–15 ppm).
Safety & Handling: Colorless to pale yellow clear oily liquid. Flash point: >230°F (>110°C). It is the most effective of the peach-like lactones in most applications. Vital to soften its powerful effect, often with delta-decalactone. Store in a cool, dry place in tightly sealed containers, protected from heat and light. Shelf life: 36 months.

gamma-Undecalactone (γ-Undecalactone)

CAS Number: 104-67-6
FEMA Number: 3091
Regulatory Status: FEMA GRAS. Often referred to as "peach aldehyde" or "aldehyde C-14" (a misnomer).
Flavor Note(s): Powerful, sweet, fruity, peach-like, creamy, with a slight almond and fatty nuance. It has a strong, lasting peach-apricot character.
Odor Threshold: Approximately 5–25 ppb in water
Compounds That Render Similar Flavor Note: gamma-Decalactone (peach, slightly lighter and more precise), gamma-Dodecalactone (heavier, more fatty), and other C10–C12 peach-like lactones.
Compounds Often Used Together With: Used in peach, apricot, and other fruit flavors, often in conjunction with gamma-decalactone and gamma-dodecalactone to achieve a balanced and authentic profile. Also used in cherry, coconut, and berry complexes.
All Potential Applications: Peach, apricot, cherry, coconut, berry, and other fruit flavors for beverages, candies, baked goods, and dairy products. Also used in floral fragrances as a fixative.
General Usage Levels: In finished products: 5–20 ppm (peach: 8–15 ppm; apricot: 5–12 ppm). In flavor concentrates: 0.05–0.3% (500–3000 ppm). Quality and impurity profile (e.g., fatty or oily off-notes) are critical to its aroma.
Safety & Handling: Colorless to pale yellow clear liquid. Flash point: >230°F (>110°C). Store in a cool, dry, well-ventilated area in tightly sealed containers, away from sunlight and heat. Typical shelf life: 12 months. May solidify at cool temperatures; warm gently to liquefy.

gamma-Octalactone (γ-Octalactone)

CAS Number: 104-50-7
FEMA Number: 2796
Regulatory Status: FEMA GRAS
Flavor Note(s): Sweet, creamy, coconut-like, nutty, and slightly fruity with a tobacco-herbaceous undertone. It has a rich, oily, and tenacious character.
Odor Threshold: Approximately 20–100 ppb in water
Compounds That Render Similar Flavor Note: gamma-Nonalactone (more coconut-creamy, less nutty), gamma-Hexalactone (more herbaceous, less creamy), and gamma-Decalactone (more fruity-peach).
Compounds Often Used Together With: Used with other lactones and nutty/caramel notes in coconut, nut (hazelnut, pecan), caramel, and brown butter flavor complexes.
All Potential Applications: Coconut, nut (walnut, pecan, hazelnut), caramel, butter, cream, and some fruit flavors (apricot, peach) for baked goods, confectionery, and dairy products.
General Usage Levels: Used at low to moderate levels. In finished products: 5–50 ppm. In flavor concentrates: 0.05–0.5% (500–5000 ppm). For coconut and nut: 10–30 ppm; for caramel and butter: 5–20 ppm.
Safety & Handling: Colorless to pale yellow clear liquid. Flash point: 255°F (124°C). Store in a cool, dry place in tightly sealed containers, protected from light. A component of the characteristic aroma of peach, apricot, and various nuts. Shelf life: 24 months.

gamma-Dodecalactone (γ-Dodecalactone)

CAS Number: 2305-05-7
FEMA Number: 2400
Regulatory Status: FEMA GRAS
Flavor Note(s): Fatty, waxy, peachy, creamy, with a sweet, fruity-creamy note that shifts more to taste and mouthfeel than aroma compared to its lower molecular weight homologs. It has a heavy, oily, and persistent character.
Odor Threshold: Approximately 20–100 ppb in water (more impactful in mouthfeel than aroma)
Compounds That Render Similar Flavor Note: gamma-Decalactone (more aromatic peach), gamma-Undecalactone (peach, but more aromatic), and delta-Dodecalactone (butter, more creamy).
Compounds Often Used Together With: Used with gamma-decalactone in peach and other fruit flavors to gain an extra taste dimension and realism. Unlike delta-lactones in dairy, only a small addition is needed for a realistic taste effect.
All Potential Applications: Peach, apricot, and other stone fruit flavors, as well as in some dairy and creamy flavor applications where a fatty, lingering note is desired.
General Usage Levels: Used at low levels, often in conjunction with gamma-decalactone. In flavor concentrates: typically 10–30% of gamma-decalactone level. In finished products: 0.5–5 ppm (peach: 1–3 ppm; creamy profiles: 2–5 ppm). The balance shifts noticeably from aroma to taste with ascending molecular weight, making this compound more important for mouthfeel than for top note.
Safety & Handling: Colorless to pale yellow clear oily liquid. Melting point: 17–18°C (63–64°F). Flash point: >230°F (>110°C). Store in a cool, dry place in tightly sealed containers, protected from heat and light. May solidify at cool temperatures; warm gently to liquefy. Shelf life: 12 months or longer if stored properly.

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