7-DECEN-4-OLIDE

CAS: 67114-38-9 FLAVORING AGENT OR ADJUVANT

7-DECEN-4-OLIDE is a lactone compound used as a flavoring agent with a characteristic fatty, buttery, and nutty aroma when added in small amounts to foods. It is evaluated internationally for flavor use and has been assessed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) with no safety concern at current levels of intake when used as a flavoring agent. (

What It Is

7-DECEN-4-OLIDE is a defined chemical compound with the CAS number 67114-38-9 that belongs to the class of lactones used in the food and flavor industry for its aromatic properties. As a member of the gamma-lactone family, its core structure is based on a cyclic ester, contributing to its sensory impact when used as a flavoring agent in food formulations. The compound has several synonyms that reflect variations in naming conventions across chemical and flavor industry databases, and it appears under these names in analytical and regulatory records. The PubChem database entry for 7-DECEN-4-OLIDE (CID 6019677) confirms the identity of the compound and associates it with the CAS registry number provided in the input data. (The Good Scents Company) The technical function of 7-DECEN-4-OLIDE is as a flavoring agent or adjuvant, meaning it is added to food products to contribute specific sensory characteristics rather than to preserve or significantly alter the nutritional profile of the food. Flavoring agents like 7-DECEN-4-OLIDE are valued for their ability to enhance or introduce nuanced aroma and taste notes that can make products more appealing to consumers. While it is not ubiquitous across all foods, it has a targeted application in products where a fatty, buttery, or nut-like aroma is desirable. (The Good Scents Company) In the context of chemistry, lactones such as 7-DECEN-4-OLIDE derive from the intramolecular esterification of hydroxy acids and are known for a broad range of olfactory characteristics. These compounds are used at very low concentrations to avoid overpowering the overall flavor profile of a product. Because of this and similar compounds' prevalence in nature, natural flavor notes in foods such as fruits, dairy, and baked goods are often compared with their synthetic or isolated counterparts in flavoring applications. The understanding of what this compound is relies on both its defined chemical structure and its recognized use in the flavor industry.

How It Is Made

The manufacturing of 7-DECEN-4-OLIDE, like many lactones used in the flavoring industry, generally involves organic synthesis pathways that form the cyclic ester backbone typical of gamma-lactones. These processes typically begin with linear hydroxy acid precursors that undergo esterification and cyclization under controlled conditions to yield the desired lactone structure. Specific routes to produce 7-DECEN-4-OLIDE may vary among manufacturers, but they share the central steps of activating a hydroxy acid intermediate and promoting intramolecular ester formation. Such pathways can include catalysis by acids or bases and purification steps to achieve the required analytical purity for use in food applications. In practice, facilities producing flavor compounds adhere to stringent quality control specifications that align with recognized industry standards. Purity, isomeric composition, and the absence of contaminants are critical attributes that are assessed to ensure that the manufactured product meets the technical and regulatory needs for flavor use. For many flavoring agents, including lactones, achieving high purity is essential because even trace levels of impurities can influence odor or flavor intensity. Industry databases and product property records note that typical commercial preparations of 7-DECEN-4-OLIDE have a specified percentage of active isomer content, reflecting such quality considerations. (The Good Scents Company) The synthesis processes also consider cost efficiency and environmental impacts, with modern flavor manufacturers optimizing reactions for yield and minimizing waste streams. Because 7-DECEN-4-OLIDE is used at very low levels in formulations, bulk production strategies often focus on achieving consistent quality across batches rather than sheer volume. While the detailed proprietary methods used by specific firms are not freely published, the general chemistry principles underlying lactone synthesis are well known and form the basis for manufacturing under good manufacturing practices (GMP) for flavor compounds.

Why It Is Used In Food

Flavoring agents like 7-DECEN-4-OLIDE are used in food products to achieve specific aromatic and taste impressions that enhance the sensory experience for consumers. Foods that are rich in complex aromas, such as baked goods, dairy-based products, and confectioneries, often require ingredients that can provide subtle notes that complement other flavor constituents. 7-DECEN-4-OLIDE contributes a fatty, buttery, or nut-like character that can enhance the perception of richness or balance certain flavor profiles. (The Good Scents Company) The technical function as an adjuvant refers to its role in supporting or augmenting the performance of primary flavor ingredients. In practical terms, this means that small additions of 7-DECEN-4-OLIDE can modulate or intensify specific sensory attributes without overwhelming the base flavor. This type of use is especially important in complex formulations where multiple flavor components interact. Flavor chemists select lactones like 7-DECEN-4-OLIDE based on their volatility, stability under processing conditions, and compatibility with other ingredients in the product matrix. Because it can contribute desirable aroma notes at low concentrations, it is a useful tool in flavor design. The industry evaluates such additives not only for sensory performance but also for their behavior under typical food processing conditions. An ideal flavoring agent should withstand heating, mixing, and storage without significant degradation that could alter the intended taste profile. Lactones often display reasonable stability, which is one reason they are included in flavor libraries and databases consulted by food developers. 7-DECEN-4-OLIDE’s inclusion reflects this combination of functional performance and regulatory acceptability for flavor use.

Adi Example Calculation

As an illustrative example of how intake concepts are applied in safety assessments, one might consider a hypothetical ingredient with a numeric ADI. For such a compound, if an ADI were set at a certain number of milligrams per kilogram of body weight per day, the calculation would scale with body weight. For instance, for a hypothetical ADI of X mg per kg body weight, a person weighing 60 kg could theoretically consume up to X times 60 mg per day without exceeding the ADI. This type of calculation is widely used by food safety professionals to contextualize exposure estimates from multiple food sources. In the case of 7-DECEN-4-OLIDE, a specific numeric ADI was not assigned by JECFA because no safety concern was identified at typical exposure levels. Therefore, this section uses the ADI calculation format only as an example of how regulators and risk assessors might perform comparisons between intake and established guidelines for compounds where numeric ADIs are defined. Such illustrative calculations help clarify the concept of ADI for readers who are learning about intake assessments and risk evaluations.

Safety And Health Research

Regulatory evaluations of 7-DECEN-4-OLIDE focus on safety in the context of typical intake as a flavoring agent rather than as a direct contributor to physiological effects. JECFA’s assessment concluded that there was no safety concern at current levels of intake for this compound when used as a flavoring agent, based on available data at the time of evaluation. This type of assessment typically considers metabolism, potential for bioaccumulation, and toxicological studies to determine if exposure through food presents an appreciable risk. (The Good Scents Company) Scientific literature on lactones, including 7-DECEN-4-OLIDE, often explores their sensory properties, chemical behavior, and methods of synthesis, but comprehensive independent toxicology studies specific to this compound are not widely available in open scientific journals. Regulatory assessments rely on consolidated data from industry submissions, structural analog comparison, and expert judgment rather than extensive bespoke clinical studies. As a result, safety evaluations emphasize that typical usage levels in food products are low and do not warrant numeric intake limits when there is no indication of harmful effects at those levels. (The Good Scents Company) Health research in the flavor sciences often distinguishes between technical safety assessments and broader nutritional effects. Flavoring agents like 7-DECEN-4-OLIDE are not intended to interact significantly with metabolic pathways in a way that would alter health outcomes at normal use levels. Because of this, the research context is primarily focused on analytic characterization and ensuring that safety assessments address relevant endpoints such as genotoxicity or chronic toxicity where data are available. Rather than definitive health claims, regulatory evaluations aim to establish a basis for safe use, which in this case has been supported by expert committee conclusions.

Regulatory Status Worldwide

7-DECEN-4-OLIDE has been evaluated by international food safety authorities for its use as a flavoring agent. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviewed this compound and concluded that there is no safety concern at current intake levels when used as a flavoring agent, as documented in the JECFA evaluations database. The JECFA entry notes that the evaluation year for this assessment was 2010 and that the compound is categorized under flavoring agents without an established numerical acceptable daily intake because of the lack of concern at typical use levels. (The Good Scents Company) In the United States, 7-DECEN-4-OLIDE appears in the FDA Substances Added to Food inventory (formerly EAFUS), which lists ingredients that have been evaluated by expert panels such as FEMA and JECFA for flavor use. Inclusion in this inventory does not equate to a specific FDA regulation under a Code of Federal Regulations (CFR) section but reflects that the compound has been recognized in the context of flavor use. (FDA HFP App External) European regulatory bodies, including those that contribute to EFSA evaluations, maintain databases of flavoring substances and maximum usage levels. While specific EFSA opinion documents for 7-DECEN-4-OLIDE may not be publicly accessible as single compound evaluations, the compound is included in broader flavor groups assessed by scientific panels for safety and usage. These assessments consider typical intake, structural class, and toxicological data to determine risk. Such worldwide regulatory status reflects a consensus that when used properly and at low levels typical for flavoring agents, the compound does not present a safety concern within normal consumption patterns.

Taste And Functional Properties

The sensory attributes of 7-DECEN-4-OLIDE are documented in flavor ingredient libraries and chemical property records that describe its odor as fatty, buttery, and nutty at typical usage concentrations. Sensory scientists and flavorists consider these descriptors when selecting flavoring agents for specific applications, as they can enhance or contribute complexity to food aromas without dominating the overall profile. Such flavor notes can be particularly useful in formulations where richness or balanced aroma is desired. (The Good Scents Company) Functionally, lactones like 7-DECEN-4-OLIDE are characterized by their volatility and interaction with the food matrix. Volatility affects how readily an aroma releases from the food during consumption, influencing perceived intensity. The water solubility of 7-DECEN-4-OLIDE is limited, and it is more soluble in organic media, which aligns with its use in products containing fats or oils. This physicochemical behavior is important because it affects how the compound distributes throughout the food matrix and how it persists during processing and storage. (The Good Scents Company) Heat and pH can also influence functional properties. While lactones are generally stable under moderate processing conditions, extreme heat or highly acidic environments can alter their structure or diminish odor intensity. For these reasons, flavorists consider both the processing conditions and the intended sensory outcome when using compounds like 7-DECEN-4-OLIDE. Ultimately, the functional properties are linked to how effectively the compound delivers its flavor contribution throughout the lifecycle of a food product, from manufacturing through consumer use.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept that describes the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on available toxicological data and safety factors. For many flavoring agents, including 7-DECEN-4-OLIDE, regulatory experts such as those at JECFA may determine that establishing a numeric ADI is not necessary when typical intake levels from food use are sufficiently low and there is no indication of safety concerns at those levels. This approach reflects the principle that if exposure is far below levels that cause adverse effects in toxicological studies, a numeric ADI may not provide additional practical guidance. In JECFA’s evaluation of 7-DECEN-4-OLIDE, the committee concluded that there was no safety concern at current intake levels when used as a flavoring agent. As a result, a specific numeric ADI was not assigned, and the evaluation focuses on general exposure and structural considerations. The absence of an ADI does not imply that the compound is unrestricted in use; rather, it indicates that the typical expected exposure through food use does not approach levels that would trigger regulatory limits based on available data. ADIs are established when necessary for risk management, but in some cases of flavoring agents with low usage and favorable safety profiles, regulators may opt for narrative conclusions instead of numeric thresholds. (The Good Scents Company

Comparison With Similar Additives

Lactones as a class include a range of compounds used as flavoring agents that share a cyclic ester structure. Other examples of lactone flavoring agents include gamma-nonalactone and delta-undecalactone, each contributing distinct sensory notes such as coconut-like creaminess or peach-like fruitiness, respectively. Compared with these related additives, 7-DECEN-4-OLIDE is valued for its fatty, buttery, and nutty characteristics that differentiate it within the flavor palette. These sensory differences influence how flavorists choose specific lactones to match a desired food profile. From a regulatory perspective, many lactones have undergone similar evaluations by expert committees, focusing on structural class, typical exposure, and metabolism. Because they share some common chemical features and low usage levels, many are considered low risk when used appropriately. However, each compound’s safety profile is assessed individually or within structural groups to ensure that no unique toxicological concerns arise. 7-DECEN-4-OLIDE’s inclusion in a group of flavoring agents evaluated by JECFA reflects this group-based regulatory approach. (The Good Scents Company) In practical formulation work, flavorists may pair 7-DECEN-4-OLIDE with other lactones or esters to achieve layered sensory experiences, but they also consider functional properties such as volatility and solubility. For example, short-chain lactones may impart stronger, more volatile notes that release quickly during consumption, while longer-chain lactones provide sustained aroma intensity. Understanding these differences helps food developers balance sensory impact with processing stability, ensuring consistent quality in final products.

Common Food Applications Narrative

7-DECEN-4-OLIDE finds application in a range of food categories where nuanced aromatic characteristics are needed to enhance the sensory profile. Because of its fatty, buttery, and nut-like aroma, it is considered in flavor formulations for products such as baked goods, dairy analogues, and confectioneries. In baked goods, for example, the compound’s sensory notes can complement the natural flavors of grains and fats, supporting a richer overall profile. Similarly, in dairy analogues and flavored dairy products, it can contribute depth and complexity, especially when the base ingredients lack inherent richness. In confectionery applications, where sweet matrices can sometimes mask subtle flavor nuances, compounds like 7-DECEN-4-OLIDE are used in carefully controlled amounts to add layers of aroma that emerge during consumption. Because these flavor contributions are effective at low concentrations, food developers often pair them with other lactones, esters, or natural extracts to achieve a targeted sensory impression. Ready-to-drink beverages with cream or dessert-like flavor profiles may also leverage such lactones to reinforce a perception of richness without adding caloric fat. Seasonings and sauces that aim to evoke savory or nutty notes likewise benefit from judicious use of flavoring agents with distinctive aroma characteristics. The common thread across these applications is that the compound’s role is to support and enhance the intended flavor concept rather than serve as a primary taste driver. Its use in diverse product categories underscores the importance of precise formulation work by flavorists and food technologists who balance sensory impact with regulatory compliance and cost considerations.

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Safety & Regulations

FDA

  • Notes: Inclusion in the FDA Substances Added to Food inventory reflects evaluation context but does not confirm specific CFR approval. (

EFSA

  • Notes: Specific EFSA ADI or E-number not identified in available sources.

JECFA

  • Year: 2010
  • Notes: JECFA did not assign a numeric ADI because no safety concern was identified. (
  • Adi Display: No safety concern at current intake levels

Sources

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