Important Synthetic Flavor Compounds - Part 9 (methyl phenyl acetate, Methyl 2-(4-tert-butylphenyl)acetate, dimethyl benzyl carbinyl butyrate, methyl cinnamate, 2,6-dimethyl phenol, guaiacol, Syringol, eugenol, methyl anthranilate, vanillin)

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15 Mar 2026 • 15 min read

Part 9 (methyl phenyl acetate methyl para-tert-butyl phenyl acetate dimethyl benzyl carbinyl butyrate methyl cinnamate 2,6-dimethyl phenol guaiacol or 2-methoxy phenol 2,6-dimethoxy phenol eugenol methyl anthranilate vanillin)

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 9 (Enhanced Edition)

Methyl Phenyl Acetate

CAS Number: 101-41-7
FEMA Number: 2733
Regulatory Status: FEMA GRAS. Food Grade, Kosher, Halal certified, and non-GMO. Approved for use in China, Canada, Japan, Korea, and other countries.
Flavor Note(s): Honey, rosy, floral, fruity, green, slightly waxy-fatty. It has a sweet, fruity-floral character with a distinct honey-like nuance and the rosy floral aspect of the phenyl group.
Odor Threshold: Approximately 10–50 ppb in water
Compounds That Render Similar Flavor Note: Phenethyl alcohol (softer rose, less honey), phenylacetic acid (honey, more animalic), and other rose ketones.
Compounds Often Used Together With: Used with phenethyl alcohol, phenylacetic acid, and other floral and fruity notes in honey, rose, jasmine, and berry flavor complexes.
All Potential Applications: Honey, rose, jasmine, tropical floral, berry, and pear flavors for beverages, candies, and baked goods.
General Usage Levels: Used at low to moderate levels. Due to its strong, diffusive sweetness, it requires careful handling. In finished products: 0.5–15 ppm. In flavor concentrates: 0.005–0.15% (50–1500 ppm). For honey and rose: 2–10 ppm.
Safety & Handling: Pale yellow clear liquid. Flash point: 200°F (93°C). Store in a cool, dry place in tightly sealed containers, protected from light and moisture. Stable under normal storage conditions. Shelf life: 24–36 months.

Methyl Para-Tert-Butyl Phenyl Acetate (Methyl 2-(4-tert-butylphenyl)acetate)

CAS Number: 3549-23-3
FEMA Number: 2690
Regulatory Status: FEMA GRAS. Food Grade, Kosher, Halal certified, and non-GMO. Approved for use in China, Canada, Japan, Korea, and other countries.
Flavor Note(s): Sweet, fruity-floral character with unique tenacity and depth due to the bulky tert-butyl group. Provides a long-lasting, diffusive sweetness with subtle woody-herbal undertones.
Odor Threshold: Not well established; estimated in the low ppm range (0.5–5 ppm in water)
Compounds That Render Similar Flavor Note: Methyl phenyl acetate (lighter, more honey-like), ethyl phenyl acetate (softer, more fruity), and other phenyl acetate esters.
Compounds Often Used Together With: Used with other floral and fruity notes (methyl phenyl acetate, phenethyl alcohol) to add depth, longevity, and tenacity to flavor profiles.
All Potential Applications: Flavoring agent for food and beverage applications, particularly in berry, tropical fruit, and floral complexes where extended flavor release is desired.
General Usage Levels: Used at low levels due to potency. In finished products: 0.2–5 ppm. In flavor concentrates: 0.002–0.05% (20–500 ppm). Often used at lower levels than methyl phenyl acetate due to greater tenacity.
Safety & Handling: Colorless to pale yellow liquid. Flash point: 212°F (100°C). Store in a cool, dry place in tightly sealed containers, protected from light. Shelf life: 36 months when stored properly. The bulky tert-butyl group contributes to excellent stability and substantivity.

Dimethyl Benzyl Carbinyl Butyrate

CAS Number: 10094-34-5
FEMA Number: 2394
Regulatory Status: FEMA GRAS
Flavor Note(s): Floral, green, herbal, musty, and berry with a fresh melon nuance. The odor is floral, green, fruity, spicy, and waxy with a seedy, berry nuance.
Odor Threshold: Approximately 5–25 ppb in water
Compounds That Render Similar Flavor Note: Other benzyl carbinyl esters, ionones (berry-floral), and other esters with fruity-melon character.
Compounds Often Used Together With: Used with other floral, green, and fruity notes in berry, melon, and complex fruit flavor compositions. Pairs well with beta-ionone for berry depth and with cis-3-hexenol for green freshness.
All Potential Applications: Berry (strawberry, raspberry, blackberry), melon (cantaloupe, honeydew), and other fruit flavors for beverages, candies, and baked goods.
General Usage Levels: Used at low levels. In finished products: 0.5–10 ppm. In flavor concentrates: 0.005–0.1% (50–1000 ppm). For berry applications: 1–5 ppm; for melon: 2–8 ppm.
Safety & Handling: Colorless clear oily liquid. Flash point: >212°F (>100°C). Insoluble in water. Store in a cool, dry place in tightly sealed containers, protected from heat and light. Proper storage yields shelf life of 24 months or longer.

Methyl Cinnamate

CAS Number: 103-26-4
FEMA Number: 2698
Regulatory Status: FEMA GRAS. Food Chemicals Codex listed.
Flavor Note(s): Sweet, balsamic, strawberry, cherry, cinnamon. The flavor is cinnamyl, balsamic, spicy, fruity, mango, and papaya-like.
Odor Threshold: Approximately 50–200 ppb in water
Compounds That Render Similar Flavor Note: Ethyl cinnamate (softer, more fruity), cinnamyl acetate (floral-fruity), and other cinnamic acid esters.
Compounds Often Used Together With: Used with other fruit esters and aldehydes in strawberry, cherry, and tropical fruit flavors (mango, papaya). Also used in spice and balsamic flavor complexes with cinnamic aldehyde and eugenol.
All Potential Applications: Strawberry, cherry, mango, papaya, cinnamon, and balsamic flavors for beverages, candies, baked goods, and chewing gum.
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 strawberry: 10–30 ppm; for cherry: 8–25 ppm; for tropical: 15–40 ppm.
Safety & Handling: White crystalline fused solid. Melting point: 34–38°C (93–100°F). Flash point: 286°F (141°C). Soluble in alcohol, dipropylene glycol, and fixed oils. Store in a cool, dry place in tightly sealed containers, protected from light. Shelf life: 24 months.

2,6-Dimethyl Phenol

CAS Number: 576-26-1
FEMA Number: 3249
Regulatory Status: FEMA GRAS
Flavor Note(s): Sweet, medicinal, phenolic, rooty, coffee. It has a characteristic phenolic, medicinal, and smoky odor with a rooty, coffee-like nuance.
Odor Threshold: Extremely low; approximately 0.1–1 ppb in water
Compounds That Render Similar Flavor Note: Guaiacol (more smoky, less rooty), 2-methylphenol (cresol; more tarry), 4-ethylphenol (animal, smoky).
Compounds Often Used Together With: Used with other phenolic compounds, pyrazines, and furanones in coffee, smoke, nut, and savory flavor complexes to add authentic smoky and roasted notes.
All Potential Applications: Coffee, smoke, bacon, nut, and some meaty and savory flavors for beverages, candies, and savory applications.
General Usage Levels: Very potent. In finished products: 0.1–5 ppm. In flavor concentrates: 0.001–0.05% (10–500 ppm). For coffee: 0.5–3 ppm; for smoke/bacon: 1–5 ppm; for nut: 0.2–2 ppm.
Safety & Handling: White to yellowish orange solid. Melting point: 45–47°C (113–117°F). Flash point: 173°F (78°C). Soluble in hot water and alcohol. As a phenolic compound, can be a skin irritant; use appropriate gloves (nitrile) and avoid inhalation. Store in a cool, dry place in tightly sealed containers, protected from light. Shelf life: 24 months.

Guaiacol (2-Methoxy Phenol)

CAS Number: 90-05-1
FEMA Number: 2532
Regulatory Status: FEMA GRAS
Flavor Note(s): Phenolic, smoky, spicy, vanilla, woody, medicinal, savory, meaty. It has high odor strength. The flavor is woody, phenolic, bacon, savory, smoky, and medicinal.
Odor Threshold: Extremely low; approximately 0.5–5 ppb in water
Compounds That Render Similar Flavor Note: 4-Methylguaiacol (more smoky, vanilla), 2,6-dimethoxyphenol (sweet, smoky, bacon-like), and other alkyl phenols and guaiacols.
Compounds Often Used Together With: Used with other phenolic and smoky compounds (cresols, xylenols) and pyrazines in smoke, bacon, coffee, vanilla, and roasted nut flavors.
All Potential Applications: Smoke, bacon, coffee, vanilla, whiskey, roasted nut, and some medicinal and savory flavors for beverages, candies, baked goods, and savory products.
General Usage Levels: Very potent. Best evaluated in a 1.00% solution or less. In finished products: 0.1–5 ppm. In flavor concentrates: 0.001–0.05% (10–500 ppm). For smoke/bacon: 1–5 ppm; for coffee: 0.5–3 ppm; for vanilla: 0.2–2 ppm.
Safety & Handling: Colorless to pale yellow clear oily liquid to solid (melting point: 28–32°C / 82–90°F). Flash point: 180°F (82°C). Soluble in alcohol. As a phenolic compound, can cause skin and respiratory irritation; use adequate ventilation and appropriate PPE. Store in a cool, dry place in tightly sealed containers, protected from light. Occurs naturally in many foods including coffee, cheese, whiskey, and roasted peanuts. Shelf life: 24 months.

2,6-Dimethoxy Phenol (Syringol)

CAS Number: 91-10-1
FEMA Number: 3137
Regulatory Status: FEMA GRAS
Flavor Note(s): Smoky, phenolic, balsamic, bacon, powdery, woody, sweet, medicinal. Has high odor strength. The flavor is sweet, medicinal, creamy, meaty, vanilla, and spicy.
Odor Threshold: Extremely low; approximately 0.05–0.5 ppb in water
Compounds That Render Similar Flavor Note: Guaiacol (smoky, but less bacon-like), 4-methylguaiacol (smoky, vanilla), and other methoxy phenols characteristic of wood smoke.
Compounds Often Used Together With: A key component in smoke flavors. Used with guaiacol, methylguaiacol, and other phenolic compounds in bacon, ham, smoke, grilled meat, and whiskey flavors.
All Potential Applications: Smoke, bacon, ham, grilled meat, whiskey, vanilla, and coffee flavors for beverages, savory products, and confectionery.
General Usage Levels: Extremely potent. Best evaluated in a 1.00% solution or less. In finished products: 0.01–2 ppm. In flavor concentrates: 0.0001–0.02% (1–200 ppm). For smoke/bacon: 0.5–2 ppm; for whiskey: 0.1–0.5 ppm; for coffee: 0.05–0.3 ppm.
Safety & Handling: White to tan powder. Melting point: 54–57°C (129–135°F). Flash point: 284°F (140°C). Soluble in alcohol. Store in a cool, dry place in tightly sealed containers, protected from light. Occurs naturally in beechwood tar creosote, coffee, maple syrup, smoke from hardwoods, tea, and whiskey. Shelf life: 24 months.

Eugenol

CAS Number: 97-53-0
FEMA Number: 2467
Regulatory Status: FEMA GRAS. International Note: In China, it is regulated as a synthetic food flavor with specific applicable food categories and maximum content limits as per NHC regulations.
Flavor Note(s): Spicy, clove, woody, sweet, phenolic. It is the primary character-impact compound of clove oil, providing its warm, pungent, and sweet-spicy aroma.
Odor Threshold: Approximately 10–50 ppb in water
Compounds That Render Similar Flavor Note: Isoeugenol (softer, more floral-clove), methyl eugenol (spicy, but less intense), clove oil.
Compounds Often Used Together With: Used with other spice notes (cinnamon, allspice, nutmeg) and sweeteners in clove, spice, and some fruit and savory flavor complexes.
All Potential Applications: Clove, spice blends, baked goods, chewing gum, candies, oral care products, and some meat and savory applications.
General Usage Levels: Used at low to moderate levels. In finished products: 5–100 ppm (clove: 20–80 ppm; spice blends: 10–50 ppm; oral care: 30–100 ppm). In flavor concentrates: 0.05–1.0% (500–10,000 ppm).
Safety & Handling: Colorless to pale yellow liquid. May cause skin sensitization in susceptible individuals. Store in a cool, dry place in tightly sealed containers, protected from light. Flash point: >200°F (>93°C). Shelf life: 24 months.

Methyl Anthranilate

CAS Number: 134-20-3
FEMA Number: 2682
Regulatory Status: FEMA GRAS. Food Chemicals Codex listed.
Flavor Note(s): Fruity, grape, orangeflower, neroli, musty, floral, powdery. It is the classic "Concord grape" character, with a sweet, fruity, and distinctive musty-floral nuance. The flavor is sweet, fruity, grape, musty, and berry.
Odor Threshold: Approximately 1–10 ppb in water
Compounds That Render Similar Flavor Note: Ethyl anthranilate (grape, but less intense), dimethyl anthranilate, and other anthranilate esters.
Compounds Often Used Together With: An essential component in Concord grape and other grape flavors. Used with ethyl acetate, ethyl butyrate, and other fruity esters to build authentic grape profiles. Also used in berry and citrus flavors for floral depth.
All Potential Applications: Concord grape, other grape varieties, berry, citrus (orange flower), and fruit punch flavors for beverages, candies, baked goods, and chewing gum.
General Usage Levels: Used at low to moderate levels. In finished products: 5–50 ppm (Concord grape: 15–40 ppm; berry: 5–20 ppm). In flavor concentrates: 0.05–0.5% (500–5000 ppm). Often used with methyl cinnamate for grape-candy profiles.
Safety & Handling: Pale yellow to dark yellow clear liquid to solid (melting point: 23–24.5°C / 73–76°F). Flash point: 220°F (104°C). Occurs naturally in grapes, orange flower, jasmine, and various citrus oils. Store in a cool, dry place in tightly sealed containers, protected from light. May solidify at cool temperatures; warm gently to liquefy. Shelf life: 24 months.

Vanillin

CAS Number: 121-33-5
FEMA Number: 3107
Regulatory Status: FEMA GRAS. One of the most widely used flavor compounds globally.
Flavor Note(s): Sweet, creamy, vanilla, heliotrope-like. It is the primary character-impact compound of vanilla, providing the characteristic sweet, creamy, and comforting vanilla aroma.
Odor Threshold: Approximately 10–100 ppb in water
Compounds That Render Similar Flavor Note: Ethyl vanillin (more intense, sweeter, creamy), vanillyl alcohol, vanillin acetate, and other vanilla extracts.
Compounds Often Used Together With: Used extensively with ethyl vanillin, maltol, and other sweet and creamy notes in vanilla, chocolate, caramel, and fruit flavors for a vast range of applications.
All Potential Applications: Vanilla, chocolate, caramel, butterscotch, coffee, fruit, and dairy flavors for beverages, baked goods, candies, dairy products, and countless other food applications.
General Usage Levels: Used at moderate to high levels. In finished products: 10–500 ppm or higher depending on application:
- Ice cream: 30–100 ppm
- Chocolate: 50–250 ppm
- Baked goods: 40–150 ppm
- Beverages: 20–80 ppm
- Dairy products: 30–120 ppm
  In flavor concentrates: 0.1–5% (1000–50,000 ppm).
Safety & Handling: White to off-white crystalline powder. Melting point: 81–83°C (178–181°F). Store in a cool, dry place in tightly sealed containers, protected from light and moisture. May darken upon prolonged exposure to light. Soluble in alcohol and propylene glycol; sparingly soluble in water. Shelf life: 24–36 months.

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