ALLYL CYCLOHEXANEHEXANOATE

CAS: 7493-66-5 FLAVORING AGENT OR ADJUVANT

ALLYL CYCLOHEXANEHEXANOATE is a synthetic flavoring agent or adjuvant used to impart weak fatty and fruity aroma characteristics in food formulations. It is listed among synthetic flavoring substances and permitted for use in food under regulatory frameworks in the United States and has been evaluated internationally by expert committees.

What It Is

ALLYL CYCLOHEXANEHEXANOATE is an organic ester compound predominantly used as a flavoring agent or adjuvant in food applications. The chemical structure of this compound consists of an allyl group esterified with a cyclohexanehexanoic acid backbone, which contributes to its sensory profile described in professional flavor databases as having weak fatty and fruity notes. As a flavoring additive, it belongs to the class of synthetic flavoring substances that are evaluated for safety and permitted in food by regulatory authorities. Its CAS Registry Number is 7493-66-5, which serves as a unique identifier in chemical and regulatory databases. The compound is recognized under multiple synonymous chemical names due to historic naming conventions and structural descriptors, including allyl cyclohexanecaproate and 2-propenyl cyclohexanehexanoate. In the context of food science, flavoring agents like ALLYL CYCLOHEXANEHEXANOATE are typically employed in small quantities to achieve a desired sensory effect. They act by enhancing or complementing the taste and aroma characteristics of food products without contributing significant nutritional value. The technical function of this ingredient is articulated as "FLAVORING AGENT OR ADJUVANT," indicating its use to improve or support flavor profiles rather than provide substantive flavor on its own. The compound’s inclusion in regulatory listings reflects that authoritative bodies have assessed it for potential effects when used at levels consistent with good manufacturing practice and in accordance with its intended use categories.

How It Is Made

The synthesis of ALLYL CYCLOHEXANEHEXANOATE typically involves an esterification reaction between allyl alcohol and cyclohexanehexanoic acid or its equivalent precursor. In a general esterification process, the carboxylic acid functional group of cyclohexanehexanoic acid reacts with the hydroxyl group of allyl alcohol in the presence of acidic catalysts and controlled heat to form the ester linkage, generating water as a byproduct. This type of reaction is common in the production of flavor and fragrance esters because it can be conducted at industrial scale under conditions that yield high purity products suitable for use in sensory applications. After synthesis, the crude reaction mixture undergoes purification steps such as distillation or solvent extraction to remove unreacted starting materials, catalysts, and byproducts. The purified ALLYL CYCLOHEXANEHEXANOATE is then characterized by analytical methods to confirm identity, purity, and compliance with specification standards expected for food-grade flavoring agents. These specification standards are often guided by international compendiums and expert committee reports that set criteria for identity and purity, rather than by a numeric safety threshold specific to this compound alone. Manufacturers producing flavoring agents adhere to good manufacturing practices (GMP) and quality control procedures to ensure that the final product meets both organoleptic expectations and regulatory requirements. While the fundamental chemistry underlying production is rooted in classical organic synthesis, modern production facilities incorporate process controls to optimize yield and minimize impurities. The availability and consistency of high-purity reagents, coupled with rigorous analytical verification, support the reliable manufacture of ALLYL CYCLOHEXANEHEXANOATE for its designated applications.

Why It Is Used In Food

Flavoring agents like ALLYL CYCLOHEXANEHEXANOATE are used in food to enhance sensory experiences by contributing or modifying perceived aroma and taste characteristics. Even though the quantities employed are typically very low, their impact on product flavor profiles can be significant due to human sensory sensitivity to specific chemical structures. The chemical attributes of this compound contribute to nuanced fatty and fruity impressions that can enrich the aroma complexity of formulations ranging from confectionery to beverages. In commercial applications, flavor chemists select specific esters like this one to balance or complement other flavor components, especially when a subtle note is desired to support a broader sensory profile. Food formulations often require flavoring agents to achieve a consistent taste experience across production batches. Synthetic compounds such as ALLYL CYCLOHEXANEHEXANOATE provide a reliable and controllable flavor source that is less dependent on natural variation, compared to extracts from raw agricultural materials. This consistency is particularly valued in large-scale food manufacturing, where reproducible sensory characteristics are essential for consumer acceptance. Flavoring agents are also used to mask undesirable off-notes from other ingredients or to provide harmony within complex flavor matrices. The use of this compound in food is conducted within regulatory frameworks that define permissible substances and conditions of use. Under such frameworks, the role of a flavoring agent or adjuvant is explicitly to influence sensory perception without functioning as a nutrient or additive with technological effects beyond flavor. Its application is therefore aligned with the objective of creating desirable taste and aroma qualities in food products, contributing to the overall consumer experience while conforming to safety evaluations.

Adi Example Calculation

To illustrate how an ADI concept is applied, consider a hypothetical flavoring agent with an ADI of 10 mg per kilogram of body weight per day. For an individual weighing 70 kilograms, this ADI would translate to a theoretical daily intake threshold of 700 mg without adverse health effects based on a lifetime exposure scenario. In practice, actual intake of most flavoring agents is far below such hypothetical values due to the low concentrations at which these compounds are used in foods. This example is solely illustrative and does not represent a specific regulatory value for ALLYL CYCLOHEXANEHEXANOATE, which has been evaluated qualitatively rather than through a numeric ADI. Using the ADI framework, risk assessors compare estimated intake levels from all potential dietary sources with the established ADI to ensure that consumer exposure remains below the threshold of concern. Because flavoring agents are typically used in small amounts and distributed across a range of food products, cumulative exposure is often low relative to conservative safety benchmarks. This approach ensures that consumers can enjoy a variety of foods containing permitted flavoring agents without exceeding safety thresholds established through careful evaluation.

Safety And Health Research

The safety evaluation of flavoring agents such as ALLYL CYCLOHEXANEHEXANOATE encompasses consideration of toxicological data, exposure estimates, and expert assessments performed by regulatory bodies. International expert committees evaluate available research, including studies on metabolism, acute and chronic toxicity, and any potential genotoxic effects. In the case of this compound, evaluations by JECFA concluded that there is no safety concern at the estimated levels of intake when it is used as a flavoring agent, reflecting a risk assessment approach that integrates usage data with toxicological information. The absence of specific numeric ADI values for certain flavoring substances often indicates that intake levels are considered to be well below thresholds of toxicological significance based on current evidence and typical consumption patterns. Toxicological research for flavoring agents generally includes assessment of effects in laboratory models following oral exposure, including investigation of systemic toxicity, organ-specific effects, and reproductive or developmental endpoints. While flavoring substances are not intended to contribute to nutritional intake, their safety profiles are evaluated to ensure that habitual consumption through a variety of foods does not pose appreciable health risks. Regulatory safety evaluations incorporate conservative assumptions about consumption patterns and apply safety factors to account for uncertainties in extrapolating animal data to humans. Ongoing monitoring and review of scientific literature support the regulatory frameworks that govern flavoring agents. When new data emerge, expert panels and authorities reassess existing evaluations to determine whether regulatory positions should be updated. In many jurisdictions, safety evaluations are conducted with a view to protect all population groups, including children and adults, under conditions of intended use.

Regulatory Status Worldwide

In the United States, ALLYL CYCLOHEXANEHEXANOATE is listed among synthetic flavoring substances and adjuvants that may be safely used in food under specific regulatory conditions. The Code of Federal Regulations at Title 21 Part 172.515 identifies it by name as a permitted ingredient when used in accordance with good manufacturing practice and in the minimum quantity required to achieve its intended sensory effect. This regulatory listing reflects that the Food and Drug Administration (FDA) has evaluated its use in food formulations and determined that it does not pose a safety concern under specified conditions of use as a flavoring agent. In U.S. substance inventories such as the FDA’s Substances Added to Food (EAFUS) database, ALLYL CYCLOHEXANEHEXANOATE is included with associated technical use classifications and reference identifiers, reinforcing its recognized status for flavor applications. On the international front, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated this compound and assigned it a flavor number in their evaluations. In JECFA’s assessment, conducted during expert meetings, the compound was considered not to raise safety concerns at current levels of intake when used as a flavoring agent. Rather than a numeric acceptable daily intake (ADI), JECFA’s evaluation conveys qualitative safety conclusions that inform regulatory and specification frameworks used by member countries. This reflects a common approach for flavoring substances where exposure estimates based on usage levels indicate that typical consumer intake is far below thresholds of toxicological concern. In the European Union, explicit additive numbers (such as E-numbers) are not assigned to all flavoring substances, and regulatory oversight focuses on compliance with flavoring regulations and safety assessments conducted by competent authorities. The European Chemicals Agency (ECHA) maintains substance information records that document the presence of the compound in regulatory inventories, but such listings relate to chemical identity and registration obligations rather than direct food additive authorization. National and regional food safety agencies generally adopt risk-based approaches, ensuring that flavoring agents are used in accordance with safety standards and good manufacturing practices established within their jurisdictions.

Taste And Functional Properties

From a sensory perspective, ALLYL CYCLOHEXANEHEXANOATE is described in specialist flavor libraries as having weak fatty and fruity odor characteristics. These sensory notes make it suitable for blending into flavor formulations where subtle enhancement of certain aroma facets is desired. The compound’s functional behavior in food matrices is influenced by its chemical structure, which affords a degree of lipophilicity and compatibility with oil-based flavor carriers. Its relatively low water solubility, coupled with solubility in ethanol and lipophilic phases, supports its integration into complex flavor systems that may include a range of esters, aldehydes, and other volatile organic compounds. In practical use, flavor chemists consider both the sensory impact and functional properties such as volatility and stability under processing conditions. Esters like ALLYL CYCLOHEXANEHEXANOATE tend to volatilize during heating processes, contributing to headspace aroma characteristics that consumers perceive when consuming heated or freshly prepared foods. However, because its odor impact is relatively mild, it is often used in conjunction with other flavor ingredients to achieve a targeted profile rather than being relied upon as a dominant note. Functionally, compounds of this class demonstrate stability under typical food processing conditions when used at recommended levels. They do not significantly react with other food components, which allows them to preserve their sensory contribution throughout processing, storage, and consumption. The selection of flavoring agents is guided by an understanding of how individual chemical components interact within a flavor system and how they influence human sensory perception of taste and aroma.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) is a risk-based threshold used by food safety authorities to indicate the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are typically expressed in milligrams of substance per kilogram of body weight per day and are derived from toxicological studies that identify a no-observed-adverse-effect level (NOAEL) in experimental models. A safety factor, often 100-fold or greater, is then applied to account for uncertainties in extrapolating from animal models to humans and to cover variability within human populations. For certain flavoring agents, including ALLYL CYCLOHEXANEHEXANOATE, expert committees may determine that conventional quantification of an ADI is not necessary because estimated intakes based on typical use levels are orders of magnitude below thresholds of toxicological concern. In such cases, evaluations conclude that there is "no safety concern at current levels of intake" when the substance is used as intended. This qualitative outcome, rather than a numeric ADI, reflects that exposure assessments combined with toxicological data do not indicate a level of intake that approaches a threshold of potential health risk under normal conditions of use. Understanding the ADI concept helps consumers and food professionals recognize that regulatory evaluations incorporate safety margins and exposure considerations. An ADI is not a recommended daily intake but a benchmark for safety evaluation. When regulatory bodies indicate that a substance poses no safety concern at its current use levels, this suggests that typical consumption patterns do not approach levels that would warrant a defined ADI based on available evidence.

Comparison With Similar Additives

Flavoring agents share common functional characteristics that influence their selection and use in food formulations. ALLYL CYCLOHEXANEHEXANOATE can be compared with other ester-based flavoring agents such as allyl butyrate and allyl hexanoate, which also contribute fruity or sweet notes in flavor systems. Each compound exhibits distinct sensory attributes that render it more suitable for particular applications; for example, allyl butyrate is known for its pineapple-like aroma and is often used in fruit-flavored products, whereas allyl hexanoate may present a more tropical fruit impression. In contrast, ALLYL CYCLOHEXANEHEXANOATE’s weak fatty-fruity characteristics make it useful where subtle enhancement is required alongside other dominant flavor components. The selection of a specific flavoring agent involves considerations of volatility, stability, and compatibility with other ingredients in a formulation. Some esters are highly volatile and contribute strong top notes in the aroma profile, while others provide depth and continuity due to slower release during consumption. Flavor chemists balance these properties to achieve a desired sensory experience without overpowering the primary taste profile of the food product. The role of each additive in a flavor formulation is therefore not only a function of its intrinsic sensory qualities but also how it interacts with other components during processing and consumption. Regulatory status and safety evaluations also influence the use of flavoring agents. Substances that have been evaluated by expert committees and included in regulatory listings as permitted for use provide formulators with confidence that their inclusion aligns with safety standards. While specific usage levels and conditions may vary across jurisdictions, the underlying principles guiding flavor additive selection remain consistent, focusing on sensory objectives and compliance with regulatory requirements.

Common Food Applications Narrative

Flavoring agents like ALLYL CYCLOHEXANEHEXANOATE play a supporting role in a wide range of food products where specific aroma nuances are desired to enrich the overall sensory experience. In beverage applications, especially nonalcoholic drinks, subtle fruity or fatty notes can contribute to the perception of complexity and balance without overwhelming the primary flavor profile. These esters are selected by food technologists to complement other flavor components, providing depth and subtlety that enhance consumer appeal. In confectionery and baked goods, integrating appropriate flavoring agents can help harmonize sweetness and texture with nuanced aroma characteristics. Products such as candies, chewing gum, and flavored baked items benefit from the inclusion of synthetic flavoring esters that can sustain aroma notes over extended storage periods. The precise combination and concentration of such agents are determined by formulation specialists to ensure that the flavor remains consistent and appealing across production batches. In dairy-based desserts and frozen treats, where complex flavor interactions occur with fats and sugars, esters contribute to desirable aromatic nuances that elevate the eating experience. Flavoring agents are also used in savory applications where subtle aroma adjustments can improve the perception of richness or balance specific taste elements. Across all applications, the common goal is to use flavoring agents like this one in ways that enhance consumer satisfaction while maintaining compliance with regulatory guidelines that govern permitted substances and good manufacturing practices.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA specific authorization details not found in authoritative sources

JECFA

  • Notes: JECFA qualitative safety conclusion provided without numeric ADI on the d evaluation page
  • Adi Display: No safety concern at current levels of intake when used as a flavoring agent

Sources

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