ACETALDEHYDE, BUTYL PHENETHYL ACETAL

CAS: 64577-91-9 FLAVORING AGENT OR ADJUVANT

Acetaldehyde, butyl phenethyl acetal is a synthetic flavoring agent evaluated by the Joint FAO/WHO Expert Committee on Food Additives and used as a flavoring agent in food and fragrance applications.

What It Is

Acetaldehyde, butyl phenethyl acetal is a synthetic organic compound identified by CAS number 64577-91-9 that is primarily used as a flavoring agent or adjuvant. It belongs to a class of acetals, which are derivatives of aldehydes and alcohols and often serve as flavor or aroma compounds in food and fragrance applications. Other recognized names include benzene, (2-(1-butoxyethoxy)ethyl)- and 2-butoxy-2-phenylethoxyethane, reflecting its chemical structure and synonyms used in industrial databases. This compound has been evaluated by international food safety bodies and assigned a JECFA number 1001 and FEMA number 3125, indicating its inclusion in flavoring specifications by relevant expert panels. The structure comprises a phenethyl group and butoxyethoxy moiety, which contribute to its sensory properties and its classification as a flavoring agent in technical usage contexts. Its identification in regulatory and flavoring inventories underscores its recognized technical role in formulation rather than nutritional contribution.

How It Is Made

Acetaldehyde, butyl phenethyl acetal is typically synthesized through a controlled acetalization reaction, in which acetaldehyde or an acetaldehyde equivalent reacts with suitable alcohols under acidic conditions to form the acetal functional group. In this case, butyl alcohol derivatives and phenethyl alcohol derivatives are combined in a manner that yields the specific acetal structure defined by CAS 64577-91-9. While industrial processes vary, the general pathway relies on well-established organic chemistry techniques that favor purity and minimize residual reactants. Manufacturers producing this flavoring compound adhere to defined specifications for flavoring substances outlined in flavoring compendiums, which require consistent product quality, defined physical properties such as boiling point ranges, refractive index parameters, and specific assay percentages. Because the compound is used in small quantities for flavor impact, synthesis and purification are optimized for traceability and compliance with food additive specifications rather than large volume commodity production.

Why It Is Used In Food

Acetaldehyde, butyl phenethyl acetal is used in food primarily for its flavoring properties. Compounds in the acetal family often contribute desirable sensory characteristics, including green leafy or vegetal notes, that can enhance complex flavor profiles in food products. Used at low concentrations, such flavoring agents support the creation of targeted sensory experiences in a wide range of applications, from confectionery to beverages and savory formulations. Its use as a flavoring agent or adjuvant reflects its ability to complement other flavor compounds and contribute depth to flavor profiles without imparting nutritional value or significant caloric content. Because food flavor formulation often involves combining multiple volatile compounds to achieve balance and complexity, acetals like this one are evaluated for compatibility with other ingredients and stability under processing conditions. While not inherently present in foods naturally, synthetic acetals are introduced under regulated conditions to achieve specific sensory outcomes desired by food formulators.

Adi Example Calculation

As an illustrative example of the concept of acceptable daily intake (ADI), consider a hypothetical scenario where a flavoring compound has an ADI of X mg per kg body weight per day (this specific numeric value is not established for this compound because regulatory evaluations conclude no safety concern at current intake levels). For a 70 kg individual, an ADI of X mg/kg would yield a theoretical total allowable intake of 70 times X mg per day. This calculation demonstrates how body weight is used to scale ADI values for different individuals, but for acetaldehyde, butyl phenethyl acetal, the expert evaluation of no safety concern at typical usage levels means a formal numeric ADI is not defined in available regulatory evaluations.

Safety And Health Research

Safety evaluations for acetaldehyde, butyl phenethyl acetal have been conducted within the context of flavoring agent assessments by international expert panels. The Joint FAO/WHO Expert Committee on Food Additives evaluated this compound in the early 2000s and reported that, at current levels of intake as a flavoring agent, there is no safety concern, indicating that available data at that time supported its use under typical exposure scenarios for flavorings. These assessments consider toxicological endpoints relevant to food additives, including acute and chronic toxicity data, metabolic pathways, and potential genotoxicity, among other factors. Because flavoring agents are used at very low concentrations compared to nutrients or food ingredients present at substantial levels, exposure estimates are typically low, and risk assessments account for these exposure contexts when determining safety concerns. Research and evaluations by expert committees focus on hazard identification and exposure assessment to inform safe usage levels. Ongoing monitoring of scientific literature and regulatory updates may influence future evaluations if new data emerge that warrant reassessment.

Regulatory Status Worldwide

Acetaldehyde, butyl phenethyl acetal has been evaluated by international regulatory expert bodies for its use as a flavoring agent. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) assigned this compound JECFA number 1001 and evaluated it with a report indicating that at current levels of intake as a flavoring agent, there is no safety concern, reflecting its status within the JECFA flavoring evaluations. This evaluation is documented in the JECFA database and related technical reports. In the United States, this compound appears in the FDA Substances Added to Food inventory with the technical effect listed as a flavoring agent or adjuvant, linked to FEMA GRAS determinations by FEMA expert panels. However, specific CFR sections authorizing its direct addition to food are not directly identified in current CFR listings for individual flavoring agents. In the European Union and other regions, regulatory evaluation often references JECFA and FEMA assessments within broader flavoring regulations that govern permissible usage levels and technical requirements. The regulatory status of this compound is therefore tied to its evaluation within international flavoring specifications and expert panel reviews rather than a distinct numeric additive code like an E-number, and its use in food products is subject to compliance with applicable food additive and flavoring regulations in jurisdictional frameworks.

Taste And Functional Properties

Acetaldehyde, butyl phenethyl acetal exhibits flavor characteristics that are often described as green, leafy, or vegetal, contributing subtle aromatic nuances when used in flavoring blends. These sensory attributes make it suitable for enhancing or modifying the sensory perception of a food without dominating the overall flavor. The functional behavior of this compound in food systems depends on its solubility in both lipid and alcohol-based matrices, which supports its integration into a variety of formulation types. As a relatively volatile compound with an acetal group, it can provide aromatic contributions without significantly affecting texture or stability at the low usage rates typical for flavoring agents. Its physicochemical properties also influence how it interacts with other flavor compounds and how heat or pH in food processing might alter its contribution, factors that flavor chemists consider when designing product formulations. The overall sensory impact is determined by the balance between its own odor notes and the broader context of the flavor profile being developed.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a health-based guidance value representing an estimate of the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on current scientific evidence and safety assessments. For many flavoring substances like acetaldehyde, butyl phenethyl acetal, expert panels such as JECFA may conclude that there is no safety concern at current levels of intake, which indicates that an explicit numeric ADI may not be necessary or established because typical exposure levels are considered low relative to toxicological thresholds. In such cases, the conclusion of 'no safety concern at current levels of intake' implies that routine use in food flavoring is acceptable within good manufacturing practices. It is important to understand that an ADI is not a recommended level to strive for but a regulatory tool to ensure safety margins around expected exposures.

Comparison With Similar Additives

Acetaldehyde, butyl phenethyl acetal can be compared with other acetal-type flavoring agents that contribute specific sensory notes in food formulations. For example, simpler acetals like acetaldehyde diethyl acetal are used to impart fruity or ethereal notes in food and beverage applications and are regulated as flavoring agents under similar expert panel evaluations. Other phenethyl-related esters and acetals may offer floral or green aroma contributions and are selected based on their compatibility with target flavor profiles. While these compounds share the acetal functional group, their sensory impacts and regulatory evaluations may differ based on structural variations and available toxicological data. Flavor chemists choose between these agents depending on the desired aromatic effect and formulation context, balancing sensory contribution with regulatory compliance and technical performance.

Common Food Applications Narrative

Acetaldehyde, butyl phenethyl acetal is incorporated into various food flavoring applications where specific aromatic notes are desired to complement core flavor profiles. In confectionery, fine bakery products, and beverages that benefit from fresh, green or vegetal nuances, such flavoring agents provide subtle enhancements that contribute to consumer perception of complexity and freshness. Within savory formulations, this compound can play a role in rounding out herbal or leafy undertones when combined with other flavor ingredients. The use of synthetic flavoring agents like acetals allows food scientists to achieve reproducible sensory outcomes across production batches, aiding product consistency. Because flavoring agents are used at very low levels, their contribution to taste is balanced carefully with other ingredients to avoid overpowering natural flavors. In beverage applications, these compounds may support the desired aromatic profile, especially in nonalcoholic products seeking nuanced flavor layers. Across applications, acetaldehyde, butyl phenethyl acetal functions as one component among many in engineered flavor solutions that meet consumer expectations for quality and profile specificity.

Safety & Regulations

FDA

  • Notes: FDA Substances Added to Food inventory lists this compound with FEMA GRAS references but specific CFR section authorizing direct addition not identified.

EFSA

  • Notes: EFSA specific numeric ADI not independently verified; regulatory evaluation references JECFA and FEMA assessments.

JECFA

  • Notes: JECFA concluded no safety concern at typical intake levels; numeric ADI/year not explicitly provided on d entry.
  • Adi Display: No safety concern at current intake levels

Sources

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