6-[5(6)-DECENOYLOXY]DECANOIC ACID
6-[5(6)-Decenoyloxy]decanoic acid is a synthetic flavoring agent used in food and flavor formulations with characteristic dairy and creamy notes.
What It Is
What It Is: 6-[5(6)-Decenoyloxy]decanoic acid is a chemical compound defined by the provided CAS number and technical function as a flavoring agent or adjuvant used in food and flavor systems. It belongs to a class of long chain ester derivatives that are applied for sensory impact in flavor formulations, particularly contributing dairy, milkfat, creamy, and related nuances in flavor profiles. Compounds like this are often identified with FEMA numbers in the flavor industry, and the structure is characterized by a decanoic acid backbone with a decenoyloxy substituent that influences its organoleptic properties. Although the CAS number in common chemical databases may be represented differently due to mixture entries or registration overlaps, the compound is documented in flavor industry resources as part of a category of synthetic flavoring substances used to modify or enhance aromatic qualities in food and beverage products. Flavoring agents of this type are typically formulated in minute concentrations relative to the bulk of food matrices, with their influence arising from their distinctive odor and taste contributions rather than nutritive function. This compound and its isomeric forms have been subject to flavor evaluation by trade associations, and its characterization as a flavoring agent reflects its role in modern flavor science rather than a nutritive or functional food additive class.
How It Is Made
How It Is Made: The precise commercial synthesis routes for 6-[5(6)-Decenoyloxy]decanoic acid are proprietary in industrial settings, but at a high level, compounds of this type are usually prepared through esterification reactions. Esterification involves reacting a carboxylic acid (such as decenoic acid or an appropriate derivative) with an alcohol under controlled conditions in the presence of catalysts to form the ester linkage that defines the compound. In this context, a decenoyl moiety is attached to the decanoic acid backbone through oxygen linkage via controlled chemical synthesis. The process begins with sourcing precursors such as decenoic acid and a suitable alcohol or acid derivative. These precursors undergo controlled heating and catalytic conversion in an organic solvent or in melt-phase chemistry to yield the desired ester product. Manufacturers optimize reaction parameters like temperature, catalysts, and purification steps to obtain a product of sufficient purity for flavor applications. After synthesis, the crude product is typically purified through distillation, washing, and filtration to remove residual reactants and byproducts. Quality control testing ensures that the final material meets defined specifications for identity, purity, and performance in flavor use. Because flavor compounds influence sensory perception at very low concentrations, synthesis and purification aim to minimize impurities that could impart off-notes or negative sensory characteristics. This high-level approach to manufacture is standard for many synthetic flavor esters and aligns with general organic chemistry practices in the flavor industry.
Why It Is Used In Food
Why It Is Used in Food: Flavoring agents like 6-[5(6)-Decenoyloxy]decanoic acid are incorporated into food and beverage formulations to deliver specific sensory attributes that cannot be achieved by the base ingredients alone. In many processed foods, the native ingredients do not provide strong or targeted flavor intensity, particularly for complex notes such as dairy, creaminess, or subtle fruity nuances. By adding a compound known to elicit these sensory characteristics, product developers can create consistent, desirable flavor profiles. Flavoring agents are integral to meeting consumer expectations in products like dairy analogs, baked goods, confectionery, beverages, and savory items. In such applications, minute quantities of the flavoring substance are blended into the overall formulation to support and enhance the intended sensory experience. The primary reason for inclusion is not nutritional but organoleptic enhancement; the compound interacts with olfactory and taste receptors to impart characteristic sensory impressions. Because natural ingredients can vary batch to batch and can be limited by supply or cost, synthetic flavoring agents serve as reliable tools for flavor design, ensuring that product taste remains stable over time and across production lots. Their use in food is guided by industry standards for safety and sensory impact, and they are typically employed by trained flavorists in accordance with regulatory frameworks governing flavor substances.
Adi Example Calculation
ADI Example Calculation: To illustrate how ADI might be applied, consider a hypothetical ADI value for a flavoring agent that is established for regulatory purposes. If an ADI of X mg per kilogram of body weight per day were defined for a particular compound, a 70 kg adult would have an indicative daily intake threshold of 70 times X mg per day (X times bodyweight in kg). If actual intake from all food sources combined is substantially below that threshold, the margin of safety would be considered acceptable. In the case of 6-[5(6)-Decenoyloxy]decanoic acid, because specific numeric ADI values are not established in major published regulatory evaluations, no numeric example can be accurately provided; however, the principle remains that typical flavoring use levels are low and are assessed against safety thresholds to ensure consumer protection. This illustrative example demonstrates how intake estimates can be contextualized relative to regulatory benchmarks when available.
Safety And Health Research
Safety and Health Research: The safety evaluation of flavoring agents like 6-[5(6)-Decenoyloxy]decanoic acid generally involves assessment of toxicological data, exposure estimates, and metabolic fate. Regulatory and advisory bodies such as JECFA and FEMA conduct safety evaluations to inform their position on the use of such substances in food. These evaluations consider data from animal studies, in vitro assessments, and structure-activity relationships to estimate potential hazards. For many flavoring compounds, available data are limited, and risk assessments focus on conservative estimates of exposure relative to thresholds of toxicological concern. Such assessments are designed to ensure that the levels used in food products do not pose appreciable risk to human health under intended conditions of use. In the absence of extensive toxicology data for every individual flavoring substance, flavor scientists and regulators often rely on grouping approaches, read-across from structurally similar compounds, and established safety margins to inform evaluations. In summary, safety and health research in this context is largely centered on ensuring that the use levels in food products are sufficiently low relative to any identified hazard potential, and that consumer exposure falls within acceptable bounds as determined by expert evaluation.
Regulatory Status Worldwide
Regulatory Status Worldwide: The use of flavoring agents in food and beverages is subject to regulatory frameworks that vary by jurisdiction. Organizations such as the Flavor and Extract Manufacturers Association (FEMA) provide unique identification numbers for flavoring substances, indicating that they have been evaluated within FEMA procedures for flavor use. The compound 6-[5(6)-Decenoyloxy]decanoic acid is associated with a FEMA identification number, suggesting that it has been reviewed for use as a flavoring substance in accordance with industry practices. Regulators such as the United States Food and Drug Administration (FDA) maintain databases of substances added to food, including flavoring agents, but specific CFR sections or formal ‘‘generally recognized as safe’’ determinations require individual review of regulatory listings. In the European Union, flavoring substances are assessed under relevant EU flavor regulations, and lists such as the EU Flavouring Regulation catalogue permissible flavoring agents when conditions of use are met. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluate flavoring substances for safety in the context of overall dietary exposure. For many flavoring compounds, regulatory status and allowable use levels are established by comprehensive assessment of available safety data and consideration of anticipated human exposure. Because regulatory frameworks and approval statuses can change over time and vary between regions, manufacturers and food formulators typically consult up-to-date regulatory lists and guidance documents to ensure compliance with current requirements.
Taste And Functional Properties
Taste and Functional Properties: 6-[5(6)-Decenoyloxy]decanoic acid exhibits flavor and sensory characteristics that align with creamy, dairy, or milkfat-like profiles when used in appropriate flavor blends. According to functional flavor references, it contributes dairy-type odor and creamy taste nuances that can support the sensory impression of milk, cream, or related dairy notes in food products. In the context of flavor systems, such compounds are evaluated for their ability to integrate harmoniously with other components without dominating or distorting the overall profile. The functional properties of a flavoring agent include how it behaves under various processing conditions (heat, pH, and food matrix interactions). Typically, ester-type flavoring agents like this one exhibit moderate stability under typical food processing temperatures and maintain their sensory contributions after blending and incorporation into complex formulations. Sensory evaluation panels and analytical techniques are used to determine optimal use levels that provide the desired effect without causing off-notes. Solubility characteristics of such compounds tend to be more compatible with lipid phases due to their organic nature, and they may partition more into fat and oil phases in food matrices, influencing how flavor is released during consumption. Functional properties, such as volatility and persistence, are also considered because they affect aroma perception from the first moment of tasting through aftertaste. Understanding these sensory and physical properties allows food scientists and flavorists to design effective flavor solutions that meet consumer expectations for taste quality.
Acceptable Daily Intake Explained
Acceptable Daily Intake Explained: Acceptable Daily Intake (ADI) is a concept used by regulatory and advisory bodies to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are established based on toxicological data, usually from studies in animals, and incorporate safety factors to account for uncertainties in extrapolating to humans. For many flavoring agents, including 6-[5(6)-Decenoyloxy]decanoic acid, specific ADI values may not be formally established due to limited toxicology data or because intake levels from flavor use are anticipated to be far below thresholds of concern. In such cases, the absence of a formal ADI does not imply a known risk, but rather reflects the use of conservative safety evaluation approaches that consider exposure and hazard together. It is important to understand that an ADI is not a recommendation for intake, but rather a regulatory tool for assessing safety. When ADIs are established, they provide a benchmark that manufacturers and regulators can reference to ensure that habitual consumption of a substance via food does not exceed levels considered safe. For flavoring agents used at very low levels, the exposure from typical consumption patterns is often orders of magnitude below any level that would trigger safety concerns based on available data.
Comparison With Similar Additives
Comparison with Similar Additives: Flavoring agents as a class encompass a wide range of chemical structures, including esters, aldehydes, ketones, and lactones. 6-[5(6)-Decenoyloxy]decanoic acid functions similarly to other ester-type flavoring compounds in that it contributes specific odor and taste characteristics at low use levels. For example, lactones such as gamma-nonalactone and gamma-decalactone are also used to provide creamy, fruity, and peach-like nuances in food formulations. While these lactones are structurally distinct, they share functional similarity in delivering desirable sensory notes. Another comparison point is with simple fatty acid esters like ethyl butyrate, which contributes fruity aromas, but differs structurally and in its volatility profile. Compared to small volatile esters, long chain compounds like 6-[5(6)-Decenoyloxy]decanoic acid typically exhibit lower volatility and may contribute more sustained or background notes in flavor profiles. Understanding these differences helps formulators select appropriate flavoring agents based on the sensory profile desired and the food matrix in which the additive will be used.
Common Food Applications Narrative
Common Food Applications Narrative: Flavoring agents like 6-[5(6)-Decenoyloxy]decanoic acid are widely used in the flavor and food industry to help impart characteristic sensory notes that enhance consumer perception of taste and aroma in a broad range of products. These compounds are blended into flavor bases designed for dairy analogs such as non-dairy creamers, flavored milks, and yogurt alternatives to recreate the richness and creaminess associated with milkfat. In bakery applications, flavoring agents contribute to the perception of buttery or creamy undertones in products where the actual dairy content is limited or where a specific sensory profile is desired. In confectionery and sweet goods, such flavoring substances help balance sweetness with creamy or milky notes, contributing to depth and complexity in the overall profile. Beverages such as flavored waters, iced teas, or ready-to-drink coffee products may include targeted flavoring agents to achieve the desired sensory attributes without adding substantial caloric or macronutrient content. Furthermore, savory products like sauces and dressings can benefit from subtle creamy or dairy-like back notes that enhance the richness and roundness of flavor. Across these applications, the role of a synthetic flavoring agent is centered on sensory impact rather than nutrition or functional food performance. Food scientists and flavorists integrate these ingredients into formulations strategically, considering processing conditions, consumer preferences, and the overall balance of taste and aroma. Because flavor perception is a key driver of consumer acceptance and product differentiation, such flavoring agents are essential tools in the development of modern food products that align with sensory expectations.
Safety & Regulations
FDA
- Notes: Specific FDA approval status and CFR listing could not be confirmed from available authoritative sources.
EFSA
- Notes: No specific EFSA approval or ADI information could be verified from available sources.
JECFA
- Notes: No specific JECFA numeric ADI or year could be verified from available authoritative sources.
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