The information here describes the ingredient in general. Its possible sources may vary and do not necessarily show the origin or form used in a particular YUMA product. For product-specific information, check the relevant product page.
P-propylanisole delivers a sweet anise-fennel aroma, reminiscent of black licorice and sassafras. As the scent fades, subtle herbal and spicy basil undertones emerge. This aromatic compound occurs naturally in various plants and foods, including anise, capers, and Egyptian mint.
Perfume creators often prefer laboratory-created p-propylanisole as a nature-identical ingredient, ensuring consistent quality and helping preserve the planet's natural resources. The laboratory version can be produced from various sources, including renewable raw materials, making it a sustainable choice for the fragrance industry.
Katsuobushi, the traditional Japanese dried and smoked tuna, naturally contains p-propylanisole, contributing to its complex flavor profile which forms the basis of the famous Japanese dashi broth.
Egyptian mint, one of the natural sources of p-propylanisole, has been used for centuries in traditional Middle Eastern medicine for its soothing and digestive properties.
The Mangifera genus, to which the mango belongs, contains traces of p-propylanisole that contribute to the complex aromatic profile of certain mango varieties, adding a subtle hint of anise to their tropical aroma.
The IFRA Standards form an industry self-regulatory system. They may prohibit or restrict the use of particular fragrance ingredients, or set specifications, according to end use. The status below reflects the IFRA data recorded for this ingredient. It is not a product certification and does not replace applicable law or assessment of the finished product.