ACETALDEHYDE 1,3-OCTANEDIOL ACETAL

CAS: 202188-43-0 FLAVORING AGENT OR ADJUVANT

**ACETALDEHYDE 1,3-OCTANEDIOL ACETAL** is an organic acetal compound evaluated by international expert food additive committees for use as a flavoring agent. It has aroma characteristics described as green and ethereal and has been reviewed in food additive safety evaluations without identified safety concerns at current estimated intake levels when used for flavoring applications. General chemical data sources list related identifiers such as FEMA number 4376 and JECFA number 1749. **Safety evaluations indicate that no safety concern is expected at current intake levels when used as a flavouring agent according to JECFA.**

What It Is

ACETALDEHYDE 1,3-OCTANEDIOL ACETAL is an organic acetal compound used in the food and flavor industry primarily for its sensory characteristics as a flavoring agent. Chemically, it belongs to the class of cyclic acetals, specifically a substituted 1,3-dioxane derivative, and bears the chemical formula C10H20O2 with the registry number CAS 202188-43-0. This compound is identified in flavor ingredient inventories and chemical databases by identifiers such as the FEMA number 4376 and the JECFA number 1749, indicating its recognition by expert panels that evaluate flavoring substances for use in food. Its structural configuration as an acetal means it is formed by the reaction of an aldehyde with a diol under controlled conditions, resulting in a stable cyclic structure that can impart characteristic sensory properties. In terms of nomenclature and identification, ACETALDEHYDE 1,3-OCTANEDIOL ACETAL may be referred to by several alternative names in regulatory or scientific listings, including descriptors that reflect its functional group and structural features. The compound’s InChI and InChIKey identifiers link it to broader chemical databases and support precise identification for scientific, regulatory, and industrial users. These identifiers also facilitate cross‑referencing across multiple chemical and flavor industry data sources. Chemically and functionally, this substance falls within the broad grouping of flavoring agents that are evaluated for their sensory contributions and safety when included in foods at typical usage levels, rather than as direct nutrients or processing aids. For readers unfamiliar with technical descriptors, the term ‘acetal’ refers to a type of chemical moiety common in many flavoring compounds. Acetals are known for their relative stability compared with some other organic functional groups and frequently appear in compounds that contribute to aroma and flavor profiles in various food matrices. ACETALDEHYDE 1,3-OCTANEDIOL ACETAL is one such example, used in formulated flavor applications where a green, ethereal aromatic quality is desired. The compound’s usage and regulatory evaluation by recognized international bodies inform food ingredient specialists, flavor chemists, and regulatory affairs professionals about its classification and context within the broader category of flavoring agents.

How It Is Made

The production of ACETALDEHYDE 1,3-OCTANEDIOL ACETAL is grounded in classical organic synthesis techniques that involve the controlled formation of an acetal from an aldehyde and a diol. In general, an acetal is formed when an aldehyde functional group reacts with a diol under acidic conditions, which promotes the substitution of the carbonyl group with two alkoxy groups. In the specific case of this compound, a substituted aldehyde precursor is combined with an octanediol or related diol unit in a reaction environment that facilitates cyclization, resulting in the characteristic 1,3-dioxane ring structure. The reaction conditions typically involve an acid catalyst and removal of by‑product water to drive the equilibrium toward the acetal product. After the initial formation, the crude product undergoes purification steps that may include distillation, crystallization, or other forms of separation to achieve a level of purity suitable for flavor applications. Industrial practitioners generally apply standard purification and quality control protocols to ensure that the resulting material meets specifications for use in flavor formulations. Such specifications often encompass parameters like assay purity, residual solvents, and absence of impurities, which are critical for food ingredient compliance. Although detailed production methods are proprietary to ingredient manufacturers, the overarching chemistry follows well‑established organic reaction mechanisms that are widely described in chemical literature. From a regulatory standpoint, chemical suppliers that provide ACETALDEHYDE 1,3-OCTANEDIOL ACETAL for food use must adhere to general chemical manufacturing best practices and quality standards pertinent to flavoring substances. This includes documentation of raw materials, controls on reaction conditions, and verification of finished product identity and purity using analytical techniques. Standard chemical analyses such as gas chromatography, mass spectrometry, or nuclear magnetic resonance spectroscopy may be employed during quality assessment. It is worth noting that the manufacturing context for food‑grade flavoring agents emphasizes adherence to good manufacturing practices and traceability rather than any specific proprietary process, and these practices intersect with regulatory requirements for food‑use substances in jurisdictions where such use is permitted or recognized.

Why It Is Used In Food

ACETALDEHYDE 1,3-OCTANEDIOL ACETAL is used in food primarily for its role as a flavoring agent that contributes sensory complexity to formulated food products. Flavoring agents like this compound are added to food matrices to achieve or enhance desired aroma and taste characteristics, particularly in applications where a specific note such as green or ethereal aromatic impression is desirable. In the formulation of flavor profiles, chemists select compounds based on how they complement other ingredients to create a balanced sensory experience. ACETALDEHYDE 1,3-OCTANEDIOL ACETAL’s sensory attributes make it useful in bespoke flavor blends for a range of food categories where nuanced aroma impacts consumer perception. The use of flavoring agents in food serves several technological and sensory purposes. On a sensory level, flavor compounds modify the olfactory and gustatory profile of foods, influencing the overall perception of taste and aroma. Technologists and flavorists incorporate specific molecules to replicate natural flavor signatures or to achieve novel sensory impressions in products like beverages, confectioneries, bakery items, and other consumer foods. The deliberate inclusion of a compound such as ACETALDEHYDE 1,3-OCTANEDIOL ACETAL enables nuanced adjustments to flavor formulations, enabling product developers to fine‑tune the olfactory impact and align with consumer expectations for sensory quality. In addition to sensory considerations, the development and use of flavoring agents intersect with broader food industry goals such as consistency in taste, product differentiation, and formulation flexibility. Flavor chemistry allows food manufacturers to deliver consistent sensory experiences across production batches. Moreover, certain flavoring agents may help mask off‑notes or enhance the perception of desirable taste elements, which can be particularly valuable in complex food matrices. While ACETALDEHYDE 1,3-OCTANEDIOL ACETAL is not a nutrient or functional ingredient in the nutritional sense, its role in flavor systems underscores the multifaceted nature of food formulation where sensory experience is a critical factor in product acceptance and success.

Adi Example Calculation

To illustrate how ADI concepts would apply if a numeric value were available, imagine a hypothetical flavoring with an ADI of 5 milligrams per kilogram of body weight per day. For a person weighing 60 kilograms, this would correspond to a maximum of 300 milligrams per day that could be consumed over a lifetime without regard to health risk. Although ACETALDEHYDE 1,3-OCTANEDIOL ACETAL does not have an assigned numeric ADI, regulatory safety assessments operate on similar principles of comparing estimated intake to thresholds derived from toxicological data. In practice, flavouring agents are typically used at trace levels in foods, meaning that actual dietary exposure is far below any effect level identified in safety evaluations.

Safety And Health Research

Safety and health research on ACETALDEHYDE 1,3-OCTANEDIOL ACETAL centers on expert evaluations that integrate available toxicological and exposure data related to flavouring agents. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated this compound and concluded that typical intake levels in food flavour applications do not raise safety concerns. This conclusion is based on analysis of the chemical’s structure, metabolism, and expected exposure from food use, rather than extensive primary toxicology studies specifically designed for this compound. Expert committees assess a range of toxicological endpoints, including acute and chronic effects, metabolism, and potential genotoxicity, and weigh these against likely human exposure levels. Based on this process, the overall judgment is that existing evidence supports the safe use of this flavouring agent at recommended use levels without formulation limits that would pose health risks.

Regulatory Status Worldwide

The regulatory status of ACETALDEHYDE 1,3-OCTANEDIOL ACETAL varies by jurisdiction and is shaped by evaluations conducted by recognized expert bodies. Globally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) conducted an evaluation of this compound under the identifier JECFA number 1749 and concluded that it poses no safety concern at current levels of intake when used as a flavoring agent. This conclusion reflects the committee’s assessment of available toxicological and exposure data, indicating that typical use levels in foods do not raise safety issues. The evaluation summary from JECFA supports the compound’s inclusion in international flavor ingredient compendia but does not by itself constitute an approval mechanism in any specific national regulatory framework. Regulatory recognition in one region does not automatically confer approval in all regions, and food manufacturers must consult local regulations to confirm authorized use in their target markets. In the United States, flavoring agents are often documented in inventories such as the Flavor and Extract Manufacturers Association (FEMA) GRAS list, which compiles substances that qualified expert panels have judged to be generally recognized as safe under intended conditions of use. ACETALDEHYDE 1,3-OCTANEDIOL ACETAL appears in flavor ingredient listings with an assigned FEMA number, indicating recognition within industry practice for flavor applications. Such listings help inform food formulators and regulatory affairs specialists about industry‑accepted use. However, the presence of a compound in industry lists does not equate to a direct regulatory authorization by the U.S. Food and Drug Administration (FDA) under Title 21 of the Code of Federal Regulations, and specific CFR sections for this compound have not been identified in authoritative FDA regulatory listings. In the European Union, regulatory frameworks for flavoring substances involve evaluations by the European Food Safety Authority (EFSA) and subsequent listings in EU flavoring regulations. While ACETALDEHYDE 1,3-OCTANEDIOL ACETAL may be included in general flavoring inventories, specific EFSA approvals or assigned E numbers have not been documented in available regulatory sources. The compound’s use therefore depends on alignment with broader EU flavoring regulations and compliance with general food additive provisions. Manufacturers intending to use this compound in EU markets must ensure that their use is consistent with applicable flavoring regulations and notification requirements. These varied approaches across jurisdictions illustrate that international expert evaluations support safety benchmarks, but local regulatory authorization processes determine actual permitted uses in food products.

Taste And Functional Properties

ACETALDEHYDE 1,3-OCTANEDIOL ACETAL exhibits sensory characteristics that are generally described in technical flavor references as possessing a green, ethereal aromatic profile. These sensory descriptors reflect how the compound interacts with human olfactory receptors to contribute a particular note that can complement other flavoring molecules in a formulation. The perceived characteristics of such compounds are evaluated by trained sensory panels or analytical instruments to place them within broader flavor taxonomy frameworks used by flavor chemists and product developers. This compound’s odor profile, when evaluated at recommended use concentrations, contributes nuanced aromatic effects without overpowering the base matrix. Functionally, molecules like ACETALDEHYDE 1,3-OCTANEDIOL ACETAL are selected for their volatility and ability to deliver aroma impressions at low concentrations. Flavor compounds vary widely in volatility, solubility, and stability, and understanding these properties is integral to successful application. Volatility influences how rapidly the compound partitions from the food matrix into the headspace, where it can be perceived by consumers during consumption. The solubility characteristics of such compounds determine how they distribute in aqueous versus lipid components of food, which in turn affects the balance and release of flavor during consumption. While specific solubility data for this compound in different food matrices is not broadly published in authoritative food regulatory sources, its classification within the flavor ingredient space implies functional behavior compatible with typical flavoring use levels. In terms of stability, flavoring agents must withstand processing conditions such as heat, mixing, and storage without degrading into undesirable by‑products. ACETALDEHYDE 1,3-OCTANEDIOL ACETAL’s chemical structure, as an acetal, suggests relative stability in many food processing environments, especially compared with more labile functional groups. However, like many acetals, hydrolysis under strongly acidic conditions can lead to breakdown into precursor components. Flavor specialists therefore consider product pH and processing conditions when incorporating this compound to ensure that the desired sensory contribution endures through manufacturing and shelf life. Such considerations underscore the intricate relationship between chemical properties and functional application in food sensory design.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) represents a scientific estimate of how much of a substance can be consumed every day over a lifetime without appreciable health risk, typically expressed in milligrams per kilogram of body weight per day. In the case of ACETALDEHYDE 1,3-OCTANEDIOL ACETAL, an ADI value was not numerically assigned in the Joint FAO/WHO Expert Committee on Food Additives evaluation. Instead, the committee’s conclusion that no safety concern exists at typical intake levels when used as a flavouring agent functions analogously to an ADI determination. Such conclusions arise when exposure estimates based on flavouring use levels are sufficiently low compared with toxicological effect thresholds that a numeric ADI is not necessary. For consumers and industry specialists, understanding that an expert panel has judged typical use as safe provides a practical assurance of safety without resorting to a specific numeric ADI value.

Comparison With Similar Additives

Flavoring agents encompass a diverse array of organic compounds that serve to enhance the aroma and taste profile of foods, and comparing ACETALDEHYDE 1,3-OCTANEDIOL ACETAL with structurally related acetal compounds highlights both shared and distinct attributes. For example, other acetal‑type flavoring agents may share the characteristic of contributing specific aromatic notes at low use levels in complex flavor formulations. These compounds are valued for their ability to complement primary flavors and provide subtle sensory enhancements without dominating the overall profile. The broader category of acetals and related aroma chemicals also includes compounds such as diethyl acetals, which are used for fruity or sweet aromatic impressions in beverages and confections. By contrast, ACETALDEHYDE 1,3-OCTANEDIOL ACETAL’s green, ethereal aroma profile occupies a specific sensory niche suitable for balanced flavor systems. Comparing these flavouring agents underscores how variations in chemical structure influence the sensory characteristics and applications of each compound in flavour design.

Common Food Applications Narrative

In everyday food applications, ACETALDEHYDE 1,3-OCTANEDIOL ACETAL is integrated into complex flavour blends tailored to specific sensory goals across diverse categories. In flavored beverages, trace levels contribute subtle aromatic dimensions that enhance fruit or botanical profiles, working alongside other aroma chemicals to balance sweetness and acidity. In confectionery and bakery products, nuanced aromatic notes help shape the overall sensory experience, ensuring that the final product delivers a harmonious and appealing flavour. Savory applications also benefit from carefully selected flavouring agents that add depth and complexity to sauces, dressings, and prepared foods. Although this compound is used at very low concentrations relative to the bulk of food ingredients, its role in flavour formulation exemplifies how targeted molecules contribute disproportionately to perceived sensory quality. Successful integration of flavouring agents requires food technologists to consider processing conditions, matrix stability, and consumer expectation, ensuring that the sensory profile remains consistent and appealing from production to consumption.

Safety & Regulations

FDA

  • Notes: Specific FDA approval or CFR listing not identified in available authoritative regulatory sources.

EFSA

  • Notes: No specific EFSA numeric ADI or E number documented in available sources.

JECFA

  • Notes: JECFA concluded no safety concern at typical intake levels for flavouring use but did not assign a numeric ADI or year explicitly on the d summary page.

Sources

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