ACETALDEHYDE DIISOAMYL ACETAL

CAS: 13002-09-0 FLAVORING AGENT OR ADJUVANT

Acetaldehyde diisoamyl acetal is a synthetic flavouring agent used to impart fruity and ethereal notes in food products and is evaluated by international expert bodies for safety.

What It Is

Acetaldehyde diisoamyl acetal is a chemical compound with a CAS number 13002-09-0 that functions as a flavouring agent or adjuvant in food formulations. It belongs to the class of acetal compounds, characterised by a carbon atom bound to two ether-linked alkyl groups, and is often used to create or enhance specific sensory profiles in foods and beverages. This additive has multiple synonyms reflecting its structural variants, such as diisopentyl acetal and 1,1-bis(isopentyloxy)ethane, and is recognised in flavour registries with identifiers such as FEMA 4024. Its inclusion in regulatory and safety databases underscores its role in food flavouring contexts, and it is generally considered in risk assessments by international expert committees. The molecular structure, with an ethylidene core and branched butyl sidechains, contributes to its characteristic sensory properties, making it useful in formulation of flavour blends. The compound typically appears as a clear liquid under ambient conditions. Products used as flavouring agents like acetaldehyde diisoamyl acetal are selected for their ability to mimic or augment natural flavours without contributing substantive nutritional content. They are part of a larger family of volatile compounds that interact with olfactory receptors to produce a desired aromatic profile. In regulatory literature and flavour chemistry references, acetals such as this one are often grouped with other synthetic aroma compounds that have been evaluated for safety and technical function in foods. The evaluation of this additive by expert panels and inclusion in flavour databases reflects a long-standing practice in food science to characterise and document sensory chemicals used in commercial products. Consumers may encounter flavourings with similar profiles in a wide range of food categories, although the specific compound itself is typically present at low levels.

How It Is Made

The manufacture of acetaldehyde diisoamyl acetal involves organic synthesis pathways common to acetal production. At a high level, the compound can be prepared by the condensation of acetaldehyde with appropriate alcohol precursors, such as isoamyl alcohol, under controlled conditions that favour acetal formation and minimise side reactions. This typically involves acid-catalysed reactions where the aldehyde carbonyl group reacts with two equivalents of alcohol to form the stable acetal linkage. Industrial production is carried out under conditions that ensure a high degree of purity suitable for flavour applications, with subsequent purification steps such as distillation or solvent extraction to remove unreacted starting materials and by-products. Manufacturers adhere to established chemical synthesis procedures that have been refined over decades in fine chemicals and flavour intermediate production. The control of reaction parameters, including temperature, catalyst type, and reaction time, ensures that the majority of product formed is the desired diacetal rather than monoacetal or degradation products. Quality checks such as gas chromatography and spectrum analysis are used to verify the composition and purity of the technical-grade material. While proprietary methods may vary by producer, the core principle remains the acid-catalysed acetalisation reaction that forms the basis of many industrial organic transformations. Given the specialised nature of food-grade flavour chemicals, synthesis and purification are executed under stringent quality systems to meet product specification requirements documented in flavour ingredient libraries and specification databases.

Why It Is Used In Food

Acetaldehyde diisoamyl acetal is used in food primarily for its contribution to flavour profiles. Flavouring agents like this one add or enhance fruity, fermented, or ethereal notes that are desirable in certain culinary contexts. In flavour design, it may be used in combination with other compounds to balance or accentuate specific sensory attributes, allowing formulators to achieve consistent taste experiences across batches and product lines. Its presence in flavour libraries and use-level guidelines signifies that it has been considered useful by flavour chemists for creating specific sensory effects. The reason for using synthetic flavouring agents often stems from their stability, consistency, and cost-effectiveness compared with some natural extracts. This compound in particular, with its characteristic aroma and volatility, helps deliver sensory impact even at low concentrations. Advances in flavour chemistry have led to the categorisation and evaluation of thousands of such compounds to support food innovation across categories. In commercial production of beverages, confectionery, baked goods, and dairy-based products, such flavouring agents play a role in defining the final product's taste and aroma, ensuring consumer acceptance and repeat purchase. The careful selection and combination of flavouring agents form the backbone of many modern processing formulations.

Adi Example Calculation

Because acetaldehyde diisoamyl acetal has been evaluated by JECFA without a specified numeric ADI, an illustrative calculation using a hypothetical ADI cannot be provided here. The absence of a numeric ADI reflects the expert conclusion that the compound does not raise safety concerns at typical intake levels rather than a lack of any evaluation.

Safety And Health Research

Safety evaluations of flavouring agents like acetaldehyde diisoamyl acetal focus on potential hazards relative to expected dietary exposure. Expert committees such as JECFA assess available toxicological information including acute, subchronic, chronic, and genotoxicity data to determine whether use at the levels typical of food flavourings presents any safety concerns. In the case of this compound, the JECFA evaluation concluded that there is no safety concern at current levels of intake when used as a flavouring agent, reflecting expert review of the evidence rather than a specifically quantified acceptable daily intake. These assessments consider the compound’s metabolic fate, exposure patterns across population groups, and margins of safety relative to toxicological endpoints. Because flavouring agents are used at very low levels, their contribution to overall dietary chemical exposure is typically small. The cautious evaluation framework helps ensure that even low‑level exposures do not pose undue risk.

Regulatory Status Worldwide

Acetaldehyde diisoamyl acetal has been evaluated by expert bodies concerned with the safety of flavouring agents, reflecting its use in food contexts. According to the Joint FAO/WHO Expert Committee on Food Additives (JECFA), this compound is assigned a JECFA number 1729, and was reviewed in the context of flavouring agents with no safety concern at current levels of intake when used as a flavouring agent, based on expert assessment rather than a numeric acceptable daily intake. This evaluation is documented in the WHO JECFA chemical database. In the United States, flavouring substances such as acetaldehyde diisoamyl acetal are listed in inventories that reflect evaluations by the Flavor and Extract Manufacturers Association (FEMA) Expert Panel; the FDA’s Substances Added to Food inventory includes flavouring substances evaluated by FEMA and JECFA. However, inclusion in these inventories does not equate to a specific FDA regulation or direct FDA approval under a CFR section but indicates recognition in food ingredient inventories consistent with good manufacturing practice. Regulatory frameworks in other regions, such as the EU, rely on positive lists and evaluations carried out by scientific panels like EFSA and incorporate data from JECFA and other expert groups. As with many flavouring agents, the compound's safety assessment and permitted use levels are governed by such comprehensive evaluations rather than specific national numeric limits, and formulators adhere to best practices to ensure compliance with applicable food additive regulations.

Taste And Functional Properties

Acetaldehyde diisoamyl acetal is noted for its fruity, alcoholic, and ethereal sensory characteristics, which contribute to the aroma of food and beverage products. The sensory perception of this compound is influenced by its molecular structure, which interacts with olfactory receptors to evoke specific aromatic impressions reminiscent of fermented or fruit-like notes. In formulation work, such molecules are valued for their ability to provide complexity and nuance to flavour profiles without dominating other sensory components. From a functional perspective, flavouring agents like this one are typically used in very low concentrations, reflecting their potency and volatility. Solubility behaviour tends to favour organic phases, and the compound may be more soluble in ethanol and similar solvents than in water, impacting its distribution in complex food matrices. Stability considerations include potential loss of flavour intensity under high heat or prolonged storage, so formulators often account for processing conditions when selecting ingredients. The balance between sensory impact and functional performance is central to effective use of such flavouring agents in product applications. Overall, the sensory and functional profile of acetaldehyde diisoamyl acetal makes it useful in creating distinctive flavour experiences in a range of products, particularly those where ethereal and fruity notes are desired. Its use complements other ingredients to shape the consumer's perception of aroma and taste in finished foods.

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 every day over a lifetime without appreciable health risk, based on available toxicological data and conservative safety factors. For many flavouring agents, including acetaldehyde diisoamyl acetal, expert bodies like JECFA may conclude that use at current levels does not raise safety concerns, which is interpreted as a determination that an ADI is not required to be specified. This reflects the compound’s low level of dietary exposure in the context of its technical use and available safety data. When numeric ADIs are established for food additives, they are derived by identifying doses in animal studies where no adverse effects are observed, then applying uncertainty factors to account for interspecies differences and variability within human populations. In the absence of such numeric values for a specific flavouring agent, regulatory evaluations emphasise that current use does not present safety concerns based on comprehensive review of toxicological evidence.

Comparison With Similar Additives

When comparing acetaldehyde diisoamyl acetal with other acetal‑type flavouring agents such as acetaldehyde diethyl acetal or other branched acetal compounds, flavour chemists and regulatory scientists note differences in sensory profile, volatility, and solubility that influence their specific applications. These structurally related compounds share a common functional group that imparts fruity or ethereal characteristics, but the chain length and branching of the alkyl groups affect the aroma intensity and persistence. Such comparisons help formulators choose the most suitable ingredient for a desired flavour effect while adhering to safety and regulatory considerations documented by expert evaluations.

Common Food Applications Narrative

Acetaldehyde diisoamyl acetal is encountered as a subtle component in the creative palette of flavour chemists working across many segments of the food industry. While individual consumers may not recognise the specific chemical by name, the sensory influences it brings are part of the broader flavour experience in many processed foods. For example, in beverages such as soft drinks or flavored sparkling waters, fruity and fermented notes help round out the aroma profile and create a more appealing sensory impression. In confectionery products like hard candies or gummies, similar ester and acetal compounds are used to provide sweet, fruit-like nuances that enhance perceived quality. In dairy-based desserts, frozen treats, and flavored yogurts, flavouring agents contribute to the overall taste experience by supplementing or mimicking natural flavour components that may be inconsistent or expensive to source. The careful blending of multiple such ingredients ensures that the final product meets consumer expectations around taste and aroma. In bakery goods, especially those aiming for complex sensory profiles, flavouring agents can help compensate for flavour losses during baking or provide notes that complement natural ingredients. Across categories like beverage concentrates, ready-to-drink formulations, snack coatings, and processed fruits, acetaldehyde diisoamyl acetal may be one of numerous components that collectively define the product's sensory character. Its inclusion in flavour libraries and specification databases reflects its utility to industry professionals, even as its actual levels in finished products are typically very low. The narrative of application emphasises the role of flavour chemistry in delivering consistent, appealing food experiences rather than focusing on any one compound in isolation.

Safety & Regulations

FDA

  • Notes: Inclusion in flavour inventories does not equate to specific FDA approved status; no direct CFR regulation confirmed.

EFSA

  • Notes: Specific EFSA numeric ADI not confirmed from authoritative source.

JECFA

  • Notes: JECFA concluded no safety concern at typical intake but did not specify numeric ADI or year on data page.

Sources

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