Do Grapes Contain Methyl Anthranilate?

October 19, 2025 •

3 min read

Methyl anthranilate, a naturally occurring aromatic compound, is widely known for producing the iconic 'grape' flavor found in many candies and soft drinks. However, the real question is, do grapes contain methyl anthranilate naturally? The answer depends entirely on the type of grape, with specific native North American varieties containing this chemical while most European grapes do not.

Quick Summary

This article explores the specific grape varieties that contain methyl anthranilate, revealing why the flavor of Concord grapes is so different from European wine grapes. It delves into the chemistry behind this unique aromatic compound, its concentration differences, and its various applications beyond flavoring.

Key Points

Specific Varieties Contain It: The compound methyl anthranilate is naturally present in high concentrations in native North American grapes, such as the Concord grape (Vitis labrusca), but not typically in European wine grapes (Vitis vinifera).
Source of "Foxy" Flavor: Methyl anthranilate is responsible for the distinctive musky or 'foxy' flavor and aroma associated with Concord grapes and many artificial grape-flavored products.
Flavor vs. Wine Grapes: The chemical difference explains why Concord grapes are used for juice and jelly, while Vitis vinifera varieties are used for fine wine, as the latter lacks the powerful 'grape' aroma.
Multi-Purpose Chemical: Beyond food and flavor, methyl anthranilate is used in the fragrance industry and as a non-toxic bird repellent to protect crops.
Natural vs. Synthetic Production: The methyl anthranilate in most commercial grape-flavored products is synthetic, although it is chemically identical to the naturally occurring compound found in Concord grapes.
Concentrated in Skins: The compound is most concentrated in the skin of Concord grapes and its levels increase as the fruit ripens.

Not All Grapes are Created Equal: The Vitis Divide

The presence of methyl anthranilate (MA) in grapes is not universal and is a key distinguishing factor between different grape species. The grape genus Vitis is broadly categorized into old-world European varieties (Vitis vinifera) and new-world North American varieties (Vitis labrusca). It is within the Vitis labrusca family and its hybrids, most famously the Concord grape, where this particular compound is found naturally in significant concentrations. This chemical is the primary source of the robust, musky, or 'foxy' flavor profile that is characteristic of Concord and other American grapes.

European grapes, such as those used for premium wines like Cabernet Sauvignon and Chardonnay, are derived from the Vitis vinifera species and do not naturally produce methyl anthranilate. This fundamental chemical difference explains why the fresh taste of a Chardonnay grape is so distinct from the powerful flavor of a Concord grape. It's the reason why Welch's grape juice tastes like the 'purple grape' flavor, which is a direct reflection of the Concord grape's unique chemical makeup.

The Science Behind the 'Foxy' Flavor

Methyl anthranilate is an ester of anthranilic acid, which is biosynthesized within the grape's physiology. Research has shown that the concentration of MA in grapes varies depending on several factors, including the grape's maturity, vineyard location, and climate. A 1985 study on Concord grapes in Ohio found that the MA content increased with maturity and was generally higher in grapes from cooler regions.

Biosynthesis: A specific enzyme, anthranilate methyltransferase, is responsible for the final step in the synthesis of MA in these grapes.
Concentration: The compound is most concentrated in the skin of Concord grapes.
Ripening: MA levels accumulate as the grape ripens, contributing to the development of its full-bodied flavor.

Applications of Methyl Anthranilate

Beyond its role as a natural flavor compound, methyl anthranilate has several other interesting applications. Its strong, fruity aroma and ability to irritate certain sensory receptors make it a versatile chemical.

Flavoring Agent: Used extensively in the flavor industry for products like candy, chewing gum, and sodas to create a synthetic or natural 'grape' flavor profile.
Fragrance: Employed in modern perfumery to create fruity and floral scents, as it occurs in many other plants and flowers, including jasmine and orange blossoms.
Avian Repellent: One of its most surprising applications is as a non-toxic bird repellent. It is used to protect crops and deter birds from public areas like golf courses by irritating their trigeminal nerves without causing harm.

Comparison Table: Concord vs. European Grapes


Feature	Concord Grapes (Vitis labrusca)	European Grapes (Vitis vinifera)
Key Flavor Compound	High in Methyl Anthranilate	Very low to no Methyl Anthranilate
Flavor Profile	Intense, tangy, musky, or 'foxy'	Mild, nuanced, with floral, herbal, or citrus notes
Skin Thickness	Thick, with a chewy texture	Thin, typically more tender
Seeds	Commonly contain seeds, though some hybrids are seedless	Can be seeded or seedless, depending on variety
Primary Uses	Juice, jelly, jams, and flavorings due to strong taste	Table grapes, high-quality wine production
Pest Resistance	More resistant to native North American pests like phylloxera	Susceptible to phylloxera, often grafted onto resistant rootstock

Natural vs. Synthetic Methyl Anthranilate

While Concord grapes provide a natural source of methyl anthranilate, the compound used commercially is most often synthetically produced for efficiency and cost-effectiveness. The synthetic version is chemically identical to its natural counterpart and is approved for food use. The commercial process often involves petroleum-based chemicals, but more sustainable, microbial production methods are also being developed to meet consumer demand for 'natural' flavorings. This distinction is important for manufacturers creating products for different markets, including those seeking 'clean-label' or 'natural-identical' ingredients.

Conclusion: The Grape-Flavored Story

In conclusion, the question of whether grapes contain methyl anthranilate has a nuanced answer: yes, certain types do, while others do not. The unique 'grape' flavor many people associate with candy and juice is not found in all grapes, but is instead a product of the specific genetic makeup of North American varieties, most notably the Concord grape. The presence of this compound is responsible for the distinct flavor that differentiates Concord from its European cousins and provides a fascinating lesson in the subtle chemical differences that define our food. From natural flavor to avian repellent, methyl anthranilate is a surprisingly versatile and impactful molecule that shapes our sensory experiences.

Learn more about the chemical properties and applications of Methyl Anthranilate.

Frequently Asked Questions

Methyl anthranilate (MA) is a naturally occurring organic compound known for its strong, sweet, and fruity grape-like aroma. It is an ester of anthranilic acid and is responsible for the distinctive 'foxy' flavor of Concord grapes.

Methyl anthranilate is found in North American grape species, specifically Vitis labrusca and its hybrids, most notably the Concord grape. It is not a characteristic component of most European wine grapes (Vitis vinifera).

The flavorings are often based on the profile of Concord grapes, which contain high levels of methyl anthranilate, a flavor compound absent in many table and wine grapes. This creates the familiar 'purple' grape flavor, which can taste artificial when compared to the milder, more complex taste of other grape varieties.

Methyl anthranilate can be both natural and synthetic. It occurs naturally in plants like Concord grapes and jasmine flowers. However, it is most often produced synthetically for commercial use in food and fragrances.

Wines made from North American grapes like Concord, often called 'foxy' wines, contain methyl anthranilate. However, wines produced from European grapes (Vitis vinifera), which dominate the fine wine market, do not contain this compound.

Yes, the US Department of Agriculture and the Food and Drug Administration have approved methyl anthranilate as "generally recognized as safe" (GRAS) for use as a flavor additive in foods and beverages.

Methyl anthranilate acts as a bird repellent by irritating the trigeminal nerves in a bird's beak, eyes, and throat, causing a harmless but painful sensation. It is used to deter birds from crops, golf courses, and other areas.