ALLYL 10-UNDECENOATE

CAS: 7493-76-7 FLAVORING AGENT OR ADJUVANT

ALLYL 10-UNDECENOATE is a synthetic ester used as a flavoring agent with a fruity and coconut-like aroma. It is listed in the synthetic flavoring substance regulations in the United States and has been evaluated by JECFA with no safety concern at current levels of intake when used as a flavouring agent.

What It Is

ALLYL 10-UNDECENOATE is a synthetic flavoring agent or adjuvant belonging to the class of unsaturated fatty acid esters that are used to impart or modify sensory characteristics in food products. The compound has the CAS number 7493-76-7 and is referenced under regulatory code 172.515 in the United States, indicating its listing among synthetic flavoring substances and adjuvants permitted for direct addition to food under specific conditions. It is also known by several other names that describe the same structural chemical entity, including allyl undecylenate and 2-propenyl 10-undecenoate, reflecting its chemical structure where an allyl alcohol moiety is esterified to an undecenoic acid backbone. In terms of sensory profile, the additive is characterized by a fruity and coconut-like odor and flavor that can contribute to complex flavor blends, especially those targeting tropical or rum-like profiles. This sensory function underpins its inclusion in flavor libraries and professional formulations used by flavorists and food chemists. As a member of the flavoring agent category, it is typically used at low concentrations consistent with good manufacturing practice and the minimum amount required to achieve the desired sensory effect. The technical identity of the compound as a flavoring agent has been documented in flavor industry resources, including FEMA documentation, that link the compound to an assigned FEMA number and JECFA evaluation number. This underscores its recognition and classification within global flavor regulatory frameworks, although specific permissible use levels in foods are governed by country-specific regulations and good manufacturing practice principles to ensure consumer safety.

How It Is Made

The synthesis of ALLYL 10-UNDECENOATE generally involves a classical esterification reaction, where the precursor 10-undecenoic acid is reacted with allyl alcohol under conditions that facilitate the formation of the ester linkage between the carboxylic acid group of the acid and the hydroxyl group of the alcohol. This reaction may be catalyzed by acid catalysts and often involves azeotropic removal of water to drive the equilibrium toward ester formation. Industrial and laboratory methods that produce flavoring quality esters emphasize purification steps to remove unreacted starting materials and to achieve a product with sensory characteristics appropriate for food use. The physical form of the compound is typically a colorless to pale yellow liquid at room temperature, reflecting the typical properties of long-chain esters. It is insoluble in water but soluble in organic solvents and alcohols, which aligns with its usage in lipid-rich or alcoholic food matrices where ester flavor compounds are often dispersed. The specific production processes used in manufacturing facilities that supply food-grade flavoring agents are subject to quality control and food safety standards designed to ensure consistency, purity, and absence of harmful contaminants. Quality specifications for such flavoring agents also involve sensory evaluation panels and instrumental analysis to confirm the presence of characteristic odor and flavor-active components. In professional flavor formulation, esters like ALLYL 10-UNDECENOATE may be blended with other esters, aldehydes, and flavor precursors to achieve a desired overall sensory profile, making the understanding of its synthesis and chemical stability important for flavor chemists. While detailed proprietary methods used by manufacturers are not publicly disclosed, the underlying chemistry reflects well-established principles of organic ester synthesis that are applied across the flavor and fragrance industry.

Why It Is Used In Food

ALLYL 10-UNDECENOATE is used in food primarily for its ability to contribute desirable flavor characteristics, particularly fruity, tropical, or coconut-like notes that enhance or modify the sensory experience of consumer products. The compound’s inclusion in flavor formulations is driven by the need to provide depth and complexity in flavor profiles that mimic natural ingredients or create novel sensory effects that are appealing in specific food categories. Flavoring agents such as ALLYL 10-UNDECENOATE are used in small quantities because esters are typically potent in their sensory impact. Food manufacturers and flavor houses will incorporate such compounds into flavor blends for beverages, confections, baked goods, and dairy-based products where specific fruity undertones are desired. The functional rationale for using such esters is to achieve a consistent and controlled flavor result while leveraging the chemical’s solubility properties that make it compatible with a range of food systems. From a formulation perspective, flavor chemists consider factors such as volatility, stability under processing conditions, and interactions with other flavor ingredients when choosing to include ALLYL 10-UNDECENOATE. Its ability to withstand typical food processing temperatures without significant degradation, along with its compatibility with alcohols and oils, makes it a versatile component in complex flavor systems. Additionally, its regulatory listing under synthetic flavoring substances provides a framework for manufacturers to use it within defined safety boundaries, emphasizing the primacy of sensory and technical function in food applications.

Adi Example Calculation

To illustrate the concept of acceptable daily intake (ADI) in a hypothetical manner, consider an additive for which an ADI of X mg per kilogram body weight per day has been established by a regulatory body. For a person weighing 70 kilograms, the theoretical maximum amount of that additive that could be consumed daily without exceeding the ADI would be 70 times X, or 70X mg per day. It is important to emphasize that this example is illustrative and not specific to ALLYL 10-UNDECENOATE, as an official numeric ADI value has not been explicitly assigned in a publicly accessible regulatory document for this compound. The purpose of such calculations is to help non-experts understand how body weight scaling is used in risk assessment to translate per kilogram guidelines into estimated daily amounts for individuals of different sizes. Real-world exposure to flavoring agents like ALLYL 10-UNDECENOATE from food consumption is typically much lower than hypothetical ADI levels because these compounds are used at very low concentrations to achieve desired sensory effects. Regulatory frameworks that list such substances for use in food assume that good manufacturing practice ensures exposures remain within safe bounds, as indicated by expert evaluations like those by JECFA.

Safety And Health Research

Safety assessments of ALLYL 10-UNDECENOATE are grounded in evaluations by expert scientific bodies that consider available toxicological data in the context of typical dietary exposure levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated this compound and reported that there is no safety concern at current levels of intake when used as a flavouring agent. Such evaluations typically involve review of studies on acute toxicity, subchronic toxicity, and other relevant endpoints to determine whether the compound poses a risk to human health under expected usage conditions. This kind of assessment is central to international risk assessment processes and provides a basis for regulatory acceptance in multiple jurisdictions. While detailed study reports are not always publicly available, JECFA’s conclusion reflects a comprehensive evaluation of the substance’s safety in food when used according to good practice. Regulatory evaluations focus on hazard identification and exposure assessment, ensuring that the additive’s presence in food does not lead to exposures that raise health concerns. It is important to note that safety assessments are conducted within the context of anticipated use levels and do not imply that additive exposure confers any health benefit. Rather, they provide assurance that the compound can be used without expected adverse effects when incorporated according to established regulatory principles. Continued monitoring of scientific information and periodic reevaluation of safety data by expert bodies help maintain consumer protection in light of evolving research.

Regulatory Status Worldwide

The regulatory status of ALLYL 10-UNDECENOATE reflects its recognition as a synthetic flavoring substance permitted for use in food under specific regulatory frameworks. In the United States, this compound is listed in 21 CFR 172.515, which enumerates synthetic flavoring substances and adjuvants that may be safely used in food when employed in accordance with good manufacturing practice and at the minimum quantity required to achieve their intended effect. The inclusion of this compound’s name in that regulation indicates that the Food and Drug Administration recognizes its use under those conditions, although specific use levels beyond general principles of good manufacturing practice are not specified in the regulation text itself. This listing confirms its regulatory acceptance in the U.S. food additive framework. The Flavor and Extract Manufacturers Association (FEMA) has also assigned it a FEMA number, further documenting its role within the flavor industry. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated ALLYL 10-UNDECENOATE and concluded that there is no safety concern at current levels of intake when used as a flavoring agent. This evaluation provides an authoritative safety assessment at a global level, supporting regulatory decisions in multiple jurisdictions that consider JECFA evaluations in their risk assessment processes. However, individual countries may adopt their own regulatory frameworks and permissible use conditions that reflect local food laws and safety standards. It is important to understand that regulatory status worldwide involves multiple layers of evaluation and approval, encompassing safety assessments by expert committees, inclusion in specific food additive regulations, and ongoing reviews of scientific evidence. Manufacturers and food formulators must comply with applicable regulations in each market where their products are sold, ensuring that ALLYL 10-UNDECENOATE is used in accordance with local requirements and good manufacturing practice.

Taste And Functional Properties

The taste and functional properties of ALLYL 10-UNDECENOATE are rooted in its chemical nature as an unsaturated ester, which contributes to its distinct sensory profile marked by fruity and coconut-like notes. Esters are well known in flavor science for their potent aromatic contributions, and this particular compound exhibits a rum-like, tropical character that can be especially useful in formulations aiming to evoke flavors associated with pineapple, coconut, or other fruit profiles. The sensory threshold of such esters is typically low, meaning only small amounts are needed to impart noticeable flavor effects in food systems. In terms of functional behavior, the compound’s solubility profile favors integration into non-aqueous phases of foods, such as fats, oils, and alcohol-containing matrices. This is consistent with general ester chemistry where long-chain esters exhibit limited water solubility but good partitioning into lipophilic environments. This property influences how it is used in flavor formulations, as it can disperse evenly in products like confectionery, beverages, and dairy items where fat or alcohol content helps carry flavor molecules to the consumer’s palate. The structural features of the compound, including its long carbon chain and allyl functional group, also affect its volatility and stability. Its volatility contributes to aromatic perception during consumption, while its stability under typical processing temperatures helps preserve intended flavor qualities through manufacturing and storage. Flavorists and food technologists consider these attributes when selecting esters like ALLYL 10-UNDECENOATE, as they balance sensory impact with technical performance to achieve reliable flavor outcomes across diverse food applications.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a scientific estimate of the amount of a substance in food or drinking water that can be ingested daily over a lifetime without appreciable health risk, based on current knowledge. This concept is used by regulatory agencies and expert committees to guide safe use of food additives, including flavoring agents. In the case of ALLYL 10-UNDECENOATE, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that there is no safety concern at current levels of intake when used as a flavouring agent, indicating that typical consumption patterns do not approach levels of exposure that would raise concern under normal conditions of use. This evaluation effectively serves a similar purpose to an ADI by communicating that exposure at expected use levels is considered safe. It is important to understand that an ADI is not a recommended intake level for consumers but rather a risk management tool used by regulators and food safety authorities when setting food additive use conditions. ADIs are derived from toxicological data and include safety factors that account for uncertainties in the data and variability among individuals. When a substance is determined to pose no safety concern at current intake levels, it suggests that estimated exposures from typical food consumption are well within margins considered protective of public health. This regulatory context helps inform how flavoring agents like ALLYL 10-UNDECENOATE can be used in food formulations while ensuring consumer safety.

Comparison With Similar Additives

In the realm of flavor chemistry, ALLYL 10-UNDECENOATE can be compared with other ester-based flavoring agents that also contribute fruity or tropical notes to food products. For example, esters such as ethyl butyrate and isoamyl acetate are commonly used to impart fruity characteristics reminiscent of pineapple and banana, respectively. While each of these esters has a distinct sensory profile, they share the functional property of being potent aromatic compounds that influence the perceived flavor of food at low use levels. The choice between such esters in a formulation depends on the specific sensory attributes desired, with ALLYL 10-UNDECENOATE often selected for more complex tropical or coconut-like nuances. From a regulatory perspective, many ester flavoring agents are included under similar synthetic flavoring substance regulations that emphasize the use of minimum quantities consistent with good manufacturing practice. However, it is essential to recognize that not all esters are regulated identically in every jurisdiction, and formulators must consult applicable regulations to ensure compliance. The sensory and regulatory comparisons between ALLYL 10-UNDECENOATE and other esterified flavor compounds highlight shared technical functions while also illustrating differences in aroma character and regulatory context.

Common Food Applications Narrative

In consumer food products, flavoring agents such as ALLYL 10-UNDECENOATE play a specialized role in creating appealing sensory profiles that resonate with consumer expectations for fruit-forward or tropical-inspired tastes. These compounds are often part of complex flavor blends used in a wide range of food and beverage categories where nuanced aromatic notes are desired. For example, in flavored waters, carbonated beverages, or ready-to-drink cocktails, fruit esters contribute subtle layers of aroma that complement primary flavor ingredients. Similarly, in confectionery items like hard candies or gummies, specific esters help replicate fruit essences or enhance artificial fruit flavors. Dairy-based products such as flavored yogurts or ice creams may also incorporate esters like ALLYL 10-UNDECENOATE to enrich tropical flavor profiles. Because these products often combine fat content with sweet taste matrices, the ester’s oil solubility and aroma characteristics can be effectively leveraged to achieve a balanced sensory experience. Bakers and dessert manufacturers may use such flavor compounds in frostings, fillings, or cake batters where delivering consistent fruit notes is technically challenging without potent aromatic agents. Flavor houses and product developers integrate ALLYL 10-UNDECENOATE into formulations intended for fruit-flavored snacks, beverage emulsions, and even savory products where a hint of sweetness or fruitiness is appropriate. Across these applications, the goal is to engage the consumer’s sensory perception while maintaining product stability and regulatory compliance. The narrative of common food applications highlights the interplay between the compound’s sensory contribution and its technical role in the broader context of food formulation.

Safety & Regulations

FDA

  • Notes: Listed in the synthetic flavoring substances and adjuvants regulation but specific approval status cannot be independently confirmed beyond this listing.
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA evaluation details for this specific compound were not found in available authoritative links.

JECFA

  • Notes: JECFA concluded no safety concern at current intake when used as a flavouring agent but did not provide a numeric ADI in the accessible report.

Sources

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