4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE

CAS: 13171-00-1 FLAVORING AGENT OR ADJUVANT

4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE is a synthetic musk aromatic organic compound used as a flavoring and fragrance ingredient evaluated by FEMA for GRAS status and associated with JECFA number 812.

What It Is

4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE is an organic chemical identified by the CAS number 13171-00-1 that is used in flavor and fragrance applications. It is a substituted indane derivative with a distinctive musk aroma that combines sweet, waxy, and animalic notes with woody undertones favored in perfumery and certain flavor formulations. The structural class of this compound places it among aromatic ketones and indane derivatives that have been incorporated in both food flavoring and fragrance contexts. In flavor contexts, the compound’s olfactory and gustatory signatures are valued for the musk-like background tones they provide to complex aroma blends, even at low concentrations. Chemically, its molecular formula is consistent with a substituted ketone, and literature sources assign it the name Celestolide in fragrance chemistry circles, where it is widely used for its substantivity and stability in oils and complex matrices. Although the Ingredient Name is not associated with an INS/E-number in international food additive listings, it has been evaluated by flavor industry panels and is associated with FEMA GRAS Reference 3653 according to the FEMA flavor library. Its use as a flavoring agent or adjuvant aligns with technical functions that modulate sensory perceptions of taste and aroma in specialized formulations while remaining minimally present in commodity food products where musk notes are desired.

How It Is Made

The manufacturing of 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE begins with base aromatic precursors that undergo alkylation and acylation reactions to establish the indane framework and its substituents. Typically, industrial synthesis involves an initial Friedel-Crafts alkylation between substituted aromatic compounds and alkyl halides to introduce the tert-butyl group onto the indane core. Subsequent chemical transformation using acylation reagents forms the acetyl ketone functionality at the 4-position of the indane ring system. These reactions are performed under controlled conditions with catalysts such as Lewis acids to optimize yield and selectivity. Following chemical synthesis, purification steps such as distillation, recrystallization, or chromatography are applied to achieve high purity levels suitable for flavor or fragrance use. Reagents and intermediates are handled under established industrial safety protocols to mitigate exposure to hazardous byproducts or residual catalysts. Analytical characterization of the final compound is done using techniques such as gas chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) spectroscopy to confirm structural identity and purity. Manufacturers adhere to quality standards to ensure consistency, although the specific industrial methods and proprietary optimizations can vary among producers. Across the industry, the synthesis of such aromatic ketones prioritizes scalability, cost efficiency, and regulatory compliance, recognizing that flavor and fragrance ingredients must meet stringent specifications for identity and performance.

Why It Is Used In Food

4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE is used in food primarily as a flavoring agent or adjuvant where its unique musk-like aroma can complement or enhance other flavor components in complex food systems. Musk-like flavors are rarely used as primary taste drivers; instead, they function to deepen and round out aroma profiles in products where floral, fruity, or woody nuances are intended. Its inclusion in flavor formulations can provide a subtle sensory dimension that cannot be easily replicated by more common flavor compounds. Flavor chemists integrate musk compounds like this one in minute concentrations into blends designed for beverage enhancers, confectionery coatings, or specialty dairy flavors where a persistent, aromatic backdrop is desired. The compound’s relative persistence and stability under typical food preparation conditions, such as mixing and mild heating, make it suitable for use in flavor concentrates, dry flavor emulsions, and encapsulated delivery systems tailored for specific food matrices. In many cases, compounds in this structural class are selected for their complementarity with other aromatic ingredients, helping round out the overall flavor impression while not dominating the profile. Their musk note can provide an impression of warmth, richness, or depth that is especially beneficial in savory or sweet applications where conventional vanilla or caramel notes are being modulated. Regulatory evaluation of such flavor ingredients, such as the FEMA GRAS assessment, serves to establish that these compounds can be considered safe when used at levels consistent with intended flavor functions. Formulators rely on such assessments to guide their use of musk flavor agents, recognizing that sensory impact and consumer perception are central to food product development. The compound’s technical designation as a flavoring agent or adjuvant underscores its role as part of complex flavor systems designed by trained flavorists.

Adi Example Calculation

Because a formal numeric acceptable daily intake (ADI) has not been established by JECFA for 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE in the available evaluations, an illustrative calculation using a hypothetical ADI cannot be presented. In general, when an ADI is given, such calculations take the ADI value in milligrams per kilogram of body weight per day and multiply it by a representative body weight to estimate a daily intake threshold. For example, if an ADI of X mg/kg body weight per day were established, a person weighing Y kilograms would have an illustrative intake threshold of X times Y milligrams per day. However, in this case, the absence of a numeric ADI reflects that the available JECFA evaluation did not provide sufficient data to define a numeric threshold. As a result, illustrative ADI calculations are not applicable for this compound based on current public regulatory evaluations.

Safety And Health Research

Safety and health research for 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE centers on evaluating its toxicological profile, potential for adverse effects, and conditions of exposure that inform regulatory assessments by bodies such as FEMA and JECFA. The FEMA Expert Panel’s determination of GRAS status for this compound as a flavoring ingredient reflects a review of available toxicological data, animal studies, metabolic considerations, and estimated exposure based on intended uses. This panel evaluates whether substances are reasonably expected to be safe under the conditions of their intended use in food flavoring applications, integrating data from animal studies and structural analog considerations to inform their conclusions. Because flavor ingredients are used at low levels, typical exposure estimates tend to be far below thresholds associated with toxicological endpoints in controlled studies. The FAO/WHO JECFA evaluation process similarly considers toxicological studies, metabolism, genotoxicity, and chronic exposure scenarios when reviewing compounds such as this one. The assignment of a JECFA number (812) and the notation that additional data were required reflect the committee’s systematic approach to assessing risk, although a formal acceptable daily intake was not established in the available summary. JECFA evaluations consider a wide array of evidence, including acute, subchronic, and chronic toxicity studies conducted in laboratory animals, potential effects on reproductive and developmental endpoints, and any evidence of genotoxic potential. These assessments provide context for understanding the safety margins between typical human exposures through food flavorings and levels associated with biological effects in studies. In the absence of definitive numeric intake limits from authoritative evaluations, safety research emphasizes the importance of controlled usage in accordance with flavor industry standards and regulatory guidance. Ongoing research may explore additional toxicological endpoints, including metabolic fate, potential interactions with other dietary components, and long-term exposure outcomes. Because flavor agents like this compound are present at trace levels in foods, overall exposure remains low compared to nutrients and common food ingredients, contributing to a favorable safety profile when used appropriately. Regulatory bodies and expert panels periodically reevaluate substances as new data become available, ensuring that safety assessments remain current with evolving scientific evidence.

Regulatory Status Worldwide

The regulatory status of 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE varies by jurisdiction and type of use. In the United States, the Flavor and Extract Manufacturers Association (FEMA) Expert Panel has evaluated this compound as a flavor ingredient and assigned it a FEMA GRAS Reference number 3653, indicating that it is generally recognized as safe for use as a flavoring substance under conditions of intended use as determined by FEMA’s evaluation process. FEMA GRAS assessments are based on available toxicological and usage data submitted to the panel, and such status means that the compound can be included in flavor formulations for foods in accord with established use levels and good manufacturing practices. This GRAS status reflects industry consensus that exposure at typical flavor usage levels does not raise safety concerns. Regulatory listings do not equate to a formal food additive approval under Title 21 of the United States Code of Federal Regulations but do provide industry guidance on its acceptable use in flavor formulations. Internationally, the compound is associated with JECFA number 812 in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) database, where it has been the subject of evaluation. According to JECFA documents, additional data were required as part of its evaluation, and specific acceptable daily intake values were not established in the available summary, reflecting the need for more comprehensive data before establishing formal numerical intake recommendations. The JECFA assignment underscores that the compound has been recognized and recorded within the international food additive evaluation framework, even though a numeric ADI was not definitively set based on the available evaluation. The FAO and WHO maintain online tools and databases where additives and flavoring agents evaluated by JECFA can be searched by criteria including CAS number, FEMA number, and structural group, providing regulators and industry stakeholders access to the most recent specifications and status information. Other regulatory frameworks may treat this compound differently depending on local food additive regulations, flavoring inventories, and permitted usage listings. In some regions, local flavor ingredient inventories may list this compound under unique identifiers or require notification for use in food products. Because regulatory landscapes evolve, industry stakeholders typically consult current regional regulations and authoritative lists to confirm allowable uses and any restrictions associated with flavoring agents such as this one. The diversity of regulatory approaches highlights the importance of context-specific compliance when incorporating such ingredients into food products intended for global markets.

Taste And Functional Properties

4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE exhibits distinct sensory properties characterized by a medium-strength musk aroma that includes sweet, waxy, and animalic notes with subtle woody undertones. These sensory attributes make it valuable for specific flavor and fragrance applications where long-lasting aromatic impressions are sought. The compound’s musk quality is not typically described as a dominant sweet or savory taste on its own; rather, it contributes to the overall perception of a flavor blend by enhancing depth and complexity. Such musk notes can elevate certain fruit or floral flavors by providing an anchoring background that persists even at low usage levels. From a functional standpoint, the compound’s low water solubility and relative stability in oil-based systems encourage its incorporation into lipid-rich flavor carriers or encapsulated systems designed to release flavor over time. The functional properties of this compound extend beyond sensory impact; its chemical stability under mild heat and acidic to neutral pH conditions commonly encountered in food applications means that it retains its sensory contribution without breaking down into off-notes. This stability also supports its inclusion in confectionery flavorings, bakery blends, or beverage concentrates where processing steps might otherwise degrade less robust flavor ingredients. In formulation practice, the concentration of musk flavor agents is carefully calibrated to avoid overpowering other components, creating a harmonious sensory experience that aligns with consumer expectations for quality and balance. Thus, the compound’s taste and functional properties are defined both by what it contributes directly to sensory profiles and how it interacts with other flavor constituents to create a nuanced and memorable overall impression.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used to describe the amount of a substance that can be consumed daily over a lifetime without appreciable risk to health, based on available toxicological evidence and safety factors. ADIs are established by expert bodies such as JECFA when sufficient data allow calculation of a safe exposure margin. For 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE, JECFA’s evaluation did not result in a formal numeric ADI in the available summary, reflecting limitations in available data that precluded a definitive intake recommendation at the time of evaluation. This absence of a numeric ADI does not imply that the compound is unsafe; rather, it underscores the need for comprehensive toxicological data to support a quantitative intake threshold. The concept of an ADI helps regulators and industry stakeholders understand how much of a substance can be present in food products relative to typical consumption patterns and safety margins observed in toxicological studies. When an ADI is established for a flavor ingredient, it is typically expressed in milligrams per kilogram of body weight per day and incorporates substantial safety factors to account for uncertainties and interspecies differences. These safety factors ensure that the ADI remains conservative and protective of public health, even for sensitive populations. For ingredients without a numeric ADI, regulatory guidance often focuses on qualitative assessments of safety based on expert evaluations and recommended usage levels that are consistent with good manufacturing practices. In such cases, industry standards and expert panel conclusions, such as those from FEMA, help guide appropriate use levels that maintain consumer safety while delivering desired sensory effects in food products.

Comparison With Similar Additives

When comparing 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE to other musk and aromatic flavoring agents, several similar compounds emerge that share functional roles in flavor and fragrance applications. For example, Galaxolide (1,3,4,6,7,8-Hexahydro-4,6,6,7,8,8‑hexamethylcyclopenta‑gamma‑2‑benzopyran) is another synthetic musk widely used in fragrances and occasionally in flavor systems for its soft musk notes and stability. Unlike 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE, Galaxolide has been extensively evaluated in fragrance contexts, and its odor profile tends toward a sweeter musk note with broader utility in consumer products. Another compound, Ambrettolide (5,6‑Dihydro‑2‑methyl‑4H‑pyran‑4‑one), provides a musky and slightly fruity note that complements floral and amber accords in both flavor and fragrance systems. While Ambrettolide’s sensory signature differs in its more pronounced fruity undertones compared to the woody musk of the indane compound, both serve to enhance complexity in flavor blends. Similarly, Ethyl Maltol, though structurally unrelated, is often used in flavor formulations to provide sweet and caramel-like notes that round out the sensory impact of broader flavor systems. Compared to these additives, 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE’s contribution is more specific to musk and background aromatic depth, illustrating how different flavor agents are chosen for their unique sensory contributions. In formulation practice, experienced flavorists may combine multiple compounds like these to achieve a targeted sensory outcome while balancing stability, compatibility, and regulatory considerations across diverse food matrices.

Common Food Applications Narrative

In common food applications, 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE is typically encountered as part of carefully crafted flavor blends where its musk-like aroma enhances the sensory profile of specialized products rather than serving as a primary taste driver. Flavorists and product developers may include trace levels of this compound in beverages, confectionery, or dairy-based flavored products where a rich aromatic backdrop is desired. For example, in beverage concentrates designed to deliver layered aroma complexity, a musk note can reinforce fruity top notes without introducing sweetness itself. Similarly, in premium confectionery coatings and specialty chocolate blends, the compound’s aroma can add depth to cocoa or nut accents, providing a subtle richness that persists in the background. The food industry often employs such musk flavor agents in ingredient systems where multiple compounds work synergistically to deliver a signature profile that meets consumer expectations. In functional snack products or meal replacement bars with complex sensory demands, the compound’s presence in a composite flavor system can help mask off-notes or elevate perceived richness without increasing sugar or fat content. The use of this compound in dry flavor precursor blends for baked goods allows for aroma retention through production and storage, contributing to a fresher perception even after extended shelf life. Confectioners may also deploy this compound in fillings and frostings where sustained aromatic impact is crucial for differentiating product lines. While the compound itself is included at trace levels as part of a broader flavor formulation, its contribution to the overall taste and aromatic qualities of finished products is significant in niche applications where nuanced sensory effects are desirable. Because 4-ACETYL-6-TERT-BUTYL-1,1-DIMETHYLINDANE is valued for its aromatic influence rather than nutritive properties, its application focus in foods remains targeted toward industries committed to sophisticated flavor profiles. These include premium non-alcoholic beverages, artisanal confectioneries, and high-end dairy-based flavored preparations. In each case, the compound works behind the scenes to modulate perception, helping to achieve the intended emotional and sensory responses that marketers and developers aim to elicit in their target audiences.

Safety & Regulations

FDA

  • Notes: Specific FDA food additive approval list status not confirmed; FEMA GRAS status is provided by industry panel guidance.

EFSA

  • Notes: EFSA evaluation details and formal numeric ADI not found in available regulatory summaries.

JECFA

  • Notes: JECFA evaluation indicated additional data required and did not establish a numeric ADI.

Sources

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