ALLYL CYCLOHEXANEBUTYRATE

CAS: 7493-65-4 FLAVORING AGENT OR ADJUVANT

ALLYL CYCLOHEXANEBUTYRATE is a chemical flavoring agent or adjuvant used in food for sensory modification, listed by FDA in 21 CFR 172.515 and evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

What It Is

ALLYL CYCLOHEXANEBUTYRATE is a synthetic flavoring substance classified as a flavoring agent or adjuvant, identified by the Chemical Abstracts Service with CAS number 7493-65-4 and recognized under food additive regulations in the United States. As a member of the class of esters, it is chemically an allyl ester of cyclohexanebutyric acid with molecular formula C13H22O2. It exists as a colorless liquid with a characteristic fruity, pineapple-like aroma and is included among synthetic flavoring ingredients authorized for use in foods under specific regulatory conditions. Its numerous other names reflect structural synonyms and variants that appear in scientific and regulatory databases. This compound’s role as a flavoring agent or adjuvant means that it contributes to or modifies the overall sensory profile of a food product, often at very low concentrations, to achieve desirable aroma and taste characteristics. In regulatory listings, it appears in the list of substances that are permitted for direct addition to food, provided that usage conditions, such as good manufacturing practice and minimum effective concentrations, are met. Because it is a specialized ingredient used under regulatory frameworks, ALLYL CYCLOHEXANEBUTYRATE is not typically encountered by consumers in pure form; instead, it is integrated into broader flavor formulations. Its inclusion in regulatory lists indicates that authorities have assessed the available data on its composition and use. However, detailed safety evaluations and exposure assessments are conducted under the oversight of expert committees and national food safety agencies to guide permissible use levels.

How It Is Made

The manufacture of ALLYL CYCLOHEXANEBUTYRATE generally involves an esterification reaction between allyl alcohol and cyclohexanebutyric acid under controlled laboratory or industrial conditions. In this process, the hydroxyl group of allyl alcohol reacts with the carboxylic acid group of cyclohexanebutyric acid in the presence of catalysts and dehydrating conditions, which facilitate the formation of the ester bond and the release of water as a byproduct. Esterification is a well-established method in flavor chemistry for generating aromatic esters that exhibit desirable sensory properties. During production, conditions such as temperature, solvent environment, catalyst type, and reaction time are optimized to maximize yield and purity of the target ester. Byproducts and unreacted starting materials are typically removed through purification steps such as distillation or chromatography to meet technical-grade specifications suitable for incorporation into flavor blends. The resulting compound is then subject to quality control testing to verify identity, purity, and compliance with regulatory criteria for use in food applications, such as regulatory adherence to food additive listings. Specifically, regulatory and industrial documentation indicates that this ester can be produced by direct esterification in the presence of appropriate catalysts and removal of water to drive the equilibrium toward product formation. Manufacturers supplying food-grade flavoring components follow stringent guidelines to ensure that the substance meets chemical and sensory performance expectations while conforming to safety and food additive standards.

Why It Is Used In Food

ALLYL CYCLOHEXANEBUTYRATE is used in food primarily for its sensory impact as a flavoring agent or adjuvant. In the context of food formulation, a flavoring agent contributes characteristic aroma or taste notes that enhance or adjust the overall sensory experience of a product. As an adjuvant, it can support the stability or integration of other flavor components within a complex blend. The compound’s distinctive fruity, pineapple-like aroma makes it valuable in specific flavor categories where such notes are desired, such as fruit-flavored beverages, confectionery, dairy-based desserts, and other processed foods that benefit from enhanced aromatic complexity. By pairing ALLYL CYCLOHEXANEBUTYRATE with other flavor ingredients, food scientists can fine-tune product profiles to achieve a balanced and compelling sensory experience that resonates with consumer preferences. Regulatory frameworks allow its use under defined conditions, which typically include requirements to use the minimum concentration necessary to achieve the intended flavor effect and to adhere to good manufacturing practices. This ensures that the flavoring does not overpower the product or introduce unintended sensory or compositional effects. The adoption of such flavoring substances in food manufacturing reflects both technological needs and regulatory acceptance of their role in developing appealing, market-ready products.

Adi Example Calculation

Because a numeric ADI has not been explicitly established for ALLYL CYCLOHEXANEBUTYRATE, an illustrative example of how an ADI calculation might be approached for a generic additive can clarify the concept. For example, if a hypothetical additive had an ADI of X mg per kg of body weight per day, then a person weighing 70 kg would have a theoretical maximum daily intake of 70*X mg that could be considered without appreciable health risk. This is a demonstration of how ADI values are applied relative to body weight. In the context of flavoring agents, typical usage levels are often in the parts per million range within food products, and actual exposures tend to be orders of magnitude lower than many toxicological thresholds. Regulatory decisions that determine whether an ADI is needed take into account both typical usage levels and available toxicological data. The example calculation above illustrates the principle of scaling intake estimates to body weight without implying a specific numeric value for ALLYL CYCLOHEXANEBUTYRATE.

Safety And Health Research

Safety and health evaluations of flavoring agents center on the principle of assessing risk relative to exposure. For ALLYL CYCLOHEXANEBUTYRATE, regulatory evaluations consider its chemical identity, typical usage levels in food products, and available toxicological data. Expert bodies such as JECFA have assessed this substance and determined that it does not pose safety concerns at levels encountered in food when used as a flavoring agent, reflecting a comprehensive review of available evidence. Such evaluations encompass consideration of general toxicological endpoints, including acute and chronic exposure data, to support regulatory decisions. In addition to international assessments, national regulations such as the U.S. Code of Federal Regulations provide specific listings of permitted flavoring substances. These listings are based on evidence demonstrating that a substance can be used safely within specified conditions, such as minimum concentrations and adherence to good manufacturing practices. The regulatory inclusion of ALLYL CYCLOHEXANEBUTYRATE under 21 CFR 172.515 reflects this type of assessment framework. Because data on certain endpoints may be limited for some specialized flavoring agents, regulatory evaluations emphasize conservative use conditions and ongoing review of scientific evidence. The absence of overt safety concerns at regulated usage levels underscores the importance of context-specific exposure assessments rather than assumptions about unrestricted use. Regulatory safety research is iterative and may be updated as new evidence emerges.

Regulatory Status Worldwide

In the United States, ALLYL CYCLOHEXANEBUTYRATE is listed in the Code of Federal Regulations under 21 CFR 172.515, which enumerates synthetic flavoring substances and adjuvants that may be safely used in food when applied in accordance with good manufacturing practices. This regulatory citation specifies that substances included in the list are permitted for direct addition to food as flavoring agents or adjuvants, provided they meet the criteria outlined in the regulation and are used at levels appropriate for their intended sensory function. The eCFR listing explicitly names ALLYL CYCLOHEXANEBUTYRATE among other synthetic flavoring agents and establishes the regulatory basis for its inclusion in food formulations. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated this compound as a flavoring ingredient; the JECFA record indicates that there is no safety concern at current levels of intake when used as a flavoring agent. This reflects a risk assessment framework that considers typical dietary exposures and available data on use and toxicity. JECFA numbers assigned to such substances provide an additional reference for regulatory consideration in countries that align national standards with FAO/WHO evaluations. While specific national regulations vary, many food safety authorities recognize expert evaluations and include similar flavoring agents in their permissible additive lists. The regulatory status of any flavoring agent depends on its inclusion in official food additive regulations and adherence to specified conditions of use, such as minimal effective concentrations and compliance with good manufacturing practices.

Taste And Functional Properties

ALLYL CYCLOHEXANEBUTYRATE exhibits a flavor profile characterized by fruity and pineapple-like sensory attributes when used in trace levels typical of flavoring agents. Its functional properties stem from its ability to impart or modify aromatic characteristics in food matrices without significantly altering other organoleptic qualities such as sweetness, acidity, or texture. Because it is an ester, it tends to be more soluble in organic phases and less soluble in water, which influences how it interacts with different food systems. In practical applications, this compound is typically incorporated at low concentrations because flavoring agents are potent and designed to contribute distinct sensory notes without overwhelming other components. Its volatility and aroma profile make it particularly suitable for products where aroma plays a key role in flavor perception, such as beverages, confectionery, and baked goods. The ability of esters like ALLYL CYCLOHEXANEBUTYRATE to provide specific fruity notes makes them valuable tools in the flavorist’s toolkit. From a functional perspective, flavoring agents must also demonstrate stability under processing conditions. While detailed stability data under various temperature and pH conditions are context-dependent, flavoring esters are generally selected for compatibility with targeted food manufacturing processes. Formulators consider interaction effects with other ingredients and processing steps to maintain the integrity of the intended flavor profile throughout the product’s shelf life.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used in food safety to express the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For many flavoring agents, regulatory bodies conduct detailed assessments of toxicological data to determine whether an ADI is appropriate. In the case of ALLYL CYCLOHEXANEBUTYRATE, expert evaluations have indicated that there is no safety concern at current intake levels when used as a flavoring agent, which suggests that a numerical ADI may not have been established. This means that instead of assigning a specific mg/kg body weight per day value, regulatory authorities rely on evidence of typical use patterns and toxicity data to conclude that exposure at normal levels of use does not raise safety issues. When an ADI is defined for other additives, it provides a quantitative benchmark that factors in safety margins based on the most sensitive relevant toxicological endpoints. For flavoring agents without a specific ADI, the focus remains on ensuring that usage levels in food products are consistent with good manufacturing practices and that exposures remain within ranges supported by safety assessments. Consumers and food professionals should understand that an absence of a numeric ADI does not imply an absence of safety evaluation; rather, it reflects a risk assessment conclusion based on available data and typical exposure scenarios.

Comparison With Similar Additives

When comparing ALLYL CYCLOHEXANEBUTYRATE with other flavoring esters, it is useful to consider substances with similar sensory characteristics, such as allyl butyrate and allyl hexanoate. Each of these compounds contributes fruity or ester-like aroma profiles but may differ in volatility, perceived intensity, and compatibility with specific food matrices. For instance, allyl butyrate is known for its pineapple-like or fruity aroma similar to many food-grade esters, but differences in molecular structure influence how these compounds interact with other flavor components. The selection of a flavoring agent depends on the desired sensory outcome; some esters provide sharp, bright top notes, while others contribute more rounded or subdued characteristics. Formulators often blend multiple agents to achieve complex flavor profiles that individual compounds cannot produce alone. From a regulatory perspective, many of these esters are included in flavoring substance lists under food additive regulations, indicating broad acceptance of their safety when used under specified conditions. However, each compound’s regulatory listing is specific and requires compliance with its own conditions of use, highlighting the importance of understanding both sensory function and regulatory context when selecting flavoring agents in product development.

Common Food Applications Narrative

In commercial food production, flavoring agents such as ALLYL CYCLOHEXANEBUTYRATE are integrated into a wide range of products where aromatic enhancement is critical to consumer acceptance. These substances are typically used in products that benefit from nuanced fruity or pineapple-like flavor notes. For example, fruit-flavored beverages, both carbonated and noncarbonated, may incorporate such esters to fine-tune their aromatic bouquets and create more lifelike fruit impressions that appeal to taste expectations. Similarly, confectionery products, including hard candies, gummies, and fruit-flavored chews, often rely on a blend of flavoring agents that together produce a desirable sensory profile; esters with fruity character contribute depth and complexity to these blends. Dairy-based desserts and frozen treats like ice cream or sherbet also present opportunities for using fruity flavoring agents, as their flavor matrices can support and amplify aromatic nuances. In baked goods, where thermal processing can influence aroma development, specialized flavoring agents are selected to withstand heat while providing targeted sensory attributes upon consumption. Gelatin-based desserts and puddings represent another category where aroma compounds help define the finished product’s overall appeal. Across these applications, the inclusion of ALLYL CYCLOHEXANEBUTYRATE is typically part of a broader formulation strategy that balances multiple flavor contributors. Flavorists and product developers work within regulatory guidelines that specify permissible use conditions, including reference to food additive regulations such as the U.S. Code of Federal Regulations, to ensure safe and effective incorporation into consumer food items.

Safety & Regulations

FDA

  • Notes: Inclusion in 21 CFR 172.515 indicates permitted use conditions without an numeric approval designation.
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No specific EFSA E number or numeric ADI found in authoritative sources.

JECFA

  • Notes: JECFA concluded no safety concern at typical intake levels when used as a flavoring agent.
  • Adi Display: No safety concern at current intake levels

Sources

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