Estragole

Estragole (CAS 140-67-0), also known as para-allylanisole, is a naturally occurring phenylpropanoid ether extracted from botanical sources including tarragon, basil, and fennel. It functions as a flavoring agent and fragrance ingredient. This compound delivers a characteristic sweet, anise-like profile valued across food and cosmetic applications. In flavor formulation, it is used to replicate or reinforce the taste profile of tarragon and anise in seasonings and sauces.

The FEMA 2411 status supports its use in regulated flavor systems for processed food products. Fragrance compounders incorporate it into fine fragrances, personal care products, and functional cosmetics where herbal top notes are required. It also appears in oral care formulations such as toothpaste and mouthwash, where its anise character contributes to flavor masking. These applications rely on its ability to provide consumer-preferred taste profiles.

Some antioxidant stabilizer applications in food systems leverage its phenylpropanoid structure to support shelf-life performance. This is particularly effective in fat-containing matrices where stability is a primary concern for manufacturers. The product is supplied as a clear to pale yellow liquid, typically at purities of 98% and above for flavor and fragrance use. Both natural-origin and synthetic grades are available to meet specific industry needs.

Natural grades command a premium for clean-label and botanical-positioned formulations in the current market. Buyers should confirm origin declaration and purity specification when sourcing for regulated flavor applications.