ALLYL CYCLOHEXANEPROPIONATE

CAS: 2705-87-5 FLAVORING AGENT OR ADJUVANT

ALLYL CYCLOHEXANEPROPIONATE is a synthetic flavoring agent with a pineapple-like fruity aroma used in food flavor formulations.

What It Is

ALLYL CYCLOHEXANEPROPIONATE is an ester compound identified by the Chemical Abstracts Service number 2705-87-5. It is known by several synonyms that reflect its chemical structure and functional usage in industry, including but not limited to "Allyl Beta-Cyclohexylpropionate" and "2-Prop enyl Cyclohexanepropionate". This compound belongs to a class of organic esters often employed as flavoring agents or adjuvants, substances added to food and beverage formulations to impart desired sensory characteristics. Specifically, it is characterized by a sweet, fruity, and pineapple-like aroma and is commonly used in flavoring applications where such sensory notes are desirable. The ester is a colorless to pale-yellow liquid at room temperature and has physicochemical properties typical of low molecular weight esters, including limited water solubility and appreciable volatility. In the context of food science and flavor formulation, compounds like ALLYL CYCLOHEXANEPROPIONATE are evaluated based on their ability to contribute specific odor and taste characteristics at low concentrations. As a flavoring agent, it does not impart nutritional value but serves to modify sensory perceptions. Its use is regulated and typically limited to certain food categories where its organoleptic attributes are appropriate. Various regulatory bodies have evaluated its safety under intended conditions of use, considering both its chemical identity and functional role. It is included in reference lists used by food scientists to guide formulation decisions and by regulatory agencies to manage allowable uses. Sensory panels in industry have historically described the character of this compound as part of broader studies on fruity and pineapple-like flavor notes that it can contribute to complex flavor blends. Because flavoring agents like ALLYL CYCLOHEXANEPROPIONATE can vary in their chemical behavior compared to other food ingredients, understanding its identity and basic function is a foundational step for food chemists and regulatory specialists. It is distinguished from nutritional ingredients by its role solely in sensory enhancement, and its inclusion in formulations is subject to review through established safety evaluations and regulatory frameworks.

How It Is Made

The manufacturing of ALLYL CYCLOHEXANEPROPIONATE involves a chemical esterification process between cyclohexylpropionic acid and allyl alcohol under controlled conditions. This type of reaction is typical for synthesizing organic esters, where a carboxylic acid and an alcohol combine to form an ester and water. In industrial practice, catalysts such as mineral acids may be used to enhance the reaction efficiency, and solvents can be employed to manage reaction temperature and product isolation. Careful control of reaction parameters, such as temperature, molar ratios, and catalyst concentration, is important to ensure high yield and purity of the desired ester product. Following synthesis, the crude reaction mixture undergoes purification steps, which may include distillation under reduced pressure and washing to remove unreacted precursors and catalyst residues. The final product is typically a colorless to pale-yellow liquid that meets defined specifications for flavor use, including purity thresholds and limits on residual reactants or impurities. Specifications often reference analytical criteria such as refractive index and density, which are characteristic of that particular ester. High-performance analytical techniques such as gas chromatography may be used to confirm product identity and assess purity. In flavor and fragrance applications, industrial-scale production adheres to good manufacturing practices to ensure that the material is suitable for intended uses. Given its function as a flavoring agent, synthesis and processing facilities implement quality controls pertinent to food-grade materials. These include measures to avoid contamination and to document compliance with relevant regulatory standards. The production of such flavoring esters also considers occupational safety given the volatile nature of reactants and products, ensuring adequate ventilation and protective measures during handling. Packaging is designed to maintain stability and prevent degradation or contamination prior to distribution to flavor houses or food ingredient formulators. The overall production process reflects a balance between achieving the desired sensory quality and sustaining safety and compliance in line with regulatory expectations for food flavoring compounds.

Why It Is Used In Food

ALLYL CYCLOHEXANEPROPIONATE is used in the food industry primarily to impart or enhance fruity, sweet, and pineapple-like flavor notes in a variety of products. Flavor chemists select it based on its sensory profile, which complements formulations aimed at mimicking tropical fruit characteristics or enriching complex flavor blends. Its volatile nature means that even at low concentrations, it can contribute significant aromatic impact, making it cost-effective in flavor compositions. In practical terms, this compound may be used in beverages, confectionery, baked goods, and dairy analogs where a fruity character is desirable. For example, when formulating a tropical or pineapple-flavored beverage, a small amount of ALLYL CYCLOHEXANEPROPIONATE may be combined with other esters and aroma compounds to achieve a balanced and authentic sensory experience. Its compatibility with various other flavor ingredients allows for flexible use in complex flavor systems without dominating the overall profile. Flavoring agents like this ester do not contribute nutritional value or functional food properties such as texture or preservation. Instead, their role is purely sensory, bridging the gap between consumer expectations for taste and the basic composition of the food product. The decision to include such an ingredient is informed by sensory evaluations, stability testing, and regulatory requirements that define allowable use levels for specific food categories. In many flavor applications, a combination of esters, aldehydes, alcohols, and other aroma compounds are blended to achieve the target flavor; ALLYL CYCLOHEXANEPROPIONATE is one among these, selected for its particular aromatic contribution.

Adi Example Calculation

To illustrate the concept of estimated exposure relative to safety evaluations, consider the hypothetical example of a consumer who regularly consumes flavored beverages containing minute amounts of ALLYL CYCLOHEXANEPROPIONATE. Suppose a beverage formulation includes 0.002 grams of this flavoring agent per liter and a consumer drinks one liter per day. Under these conditions, the daily intake of the compound would be 0.002 grams, or 2 milligrams. In the context of a typical adult body weight, such an intake would translate to a minute exposure compared to levels that toxicological evaluations have considered in safety assessments. This hypothetical calculation is intended solely to demonstrate how estimated intake is derived from known usage levels, and not to imply any specific health effect or recommended intake. The actual exposure of an individual depends on the specific product, the concentration of flavoring agent in that product, and their consumption patterns. Regulatory evaluations account for a range of such exposures and determine whether they fall within acceptable bounds based on scientific evidence. In the case of ALLYL CYCLOHEXANEPROPIONATE, expert assessments have indicated no safety concern at typical levels of use, meaning that exposure estimates like the one above remain well below thresholds associated with adverse effects in experimental studies. Illustrative scenarios such as this help contextualize how small quantities of flavoring agents contribute to overall dietary intake, reinforcing that the sensory impact of these compounds occurs at concentrations far lower than those evaluated for safety. The ADI concept and exposure estimates provide a framework for comparing typical use against safety benchmarks established by regulatory and scientific bodies.

Safety And Health Research

Research and safety evaluations related to ALLYL CYCLOHEXANEPROPIONATE focus on understanding its potential effects at levels relevant to food consumption. Toxicological data typically originate from studies conducted to assess acute and subacute toxicity, metabolic fate, and exposure scenarios linked to its use as a flavoring agent. International expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives review these data to determine whether typical exposure levels in food present any safety concerns. In the case of this compound, available evaluations have concluded that, at current use levels in food products, there is no safety concern. This conclusion is based on the absence of evidence indicating adverse effects under conditions of intended use. Safety assessments consider endpoints such as general toxicity, effects on organ systems, and potential for bioaccumulation. For flavoring esters, metabolic pathways often involve hydrolysis to constituent acids and alcohols, which are then further processed by normal metabolic mechanisms. Such information helps frame evaluations of systemic exposure and risk. Because the compound is used at low concentrations in food formulations, overall dietary exposure remains minimal compared to doses associated with toxicity in experimental settings. Monitoring by regulatory agencies and scientific committees includes periodic review of emerging data to ensure that conclusions remain aligned with current evidence. This ongoing assessment may encompass new toxicological studies, changes in usage patterns, or improved exposure estimates. Safety research does not suggest that routine dietary exposure to ALLYL CYCLOHEXANEPROPIONATE at levels encountered in flavor applications is associated with adverse health outcomes. Nevertheless, regulatory bodies emphasize that authorized use should remain within defined guidelines, and safety margins are considered in the context of lifetime exposure.

Regulatory Status Worldwide

From a regulatory perspective, ALLYL CYCLOHEXANEPROPIONATE has been evaluated by food safety authorities in several jurisdictions. In the United States, the Food and Drug Administration includes this compound in the Code of Federal Regulations at 21 CFR 172.515, which pertains to flavoring substances allowed in food, indicating that it is permitted for use as a flavoring agent within defined parameters. This regulatory citation reflects review and listing of the compound based on safety assessments and established use patterns in food formulations. Such inclusion in the CFR provides food manufacturers with a reference point for compliance when incorporating the ingredient into products. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated ALLYL CYCLOHEXANEPROPIONATE under its flavoring agent assessments. According to records in the JECFA database, the compound is identified by a JECFA number and has been evaluated with the conclusion that there is no safety concern at current levels of intake when used as a flavoring agent. This outcome reflects the committee’s review of available toxicological data and exposure estimates within typical use scenarios. The JECFA evaluation serves as a reference for many countries that align their food additive regulations with international scientific assessments. In addition to these evaluations, industry reference systems such as the Flavor and Extract Manufacturers Association (FEMA) maintain a library of flavoring substances, assigning a FEMA number and documenting expert panel assessments. While FEMA listings are not regulatory approvals per se, they provide additional context for industry recognition of safety evaluations relevant to flavor use. Regulatory frameworks in other regions, such as Japan and China, reference similar safety assessments and specify allowable ingredients for use in foods under national standards. The collective regulatory landscape demonstrates that this compound has been subject to review by multiple authorities, supporting its controlled use in food flavor applications.

Taste And Functional Properties

In sensory evaluations, ALLYL CYCLOHEXANEPROPIONATE is typically described as having a fruity and pineapple-like aroma with sweet undertones. These organoleptic properties make it useful in flavors designed to evoke tropical fruit profiles or to add complexity to multi-component flavor blends. Its natural perception in humans is tied to volatile molecules that interact with olfactory receptors sensitive to ester-like compounds, which are often associated with fruitiness in flavor science. Functionally, this compound behaves like many small esters: it is volatile, meaning it readily transitions to the vapor phase at room temperature, which supports its contribution to aroma perception. Its solubility profile tends toward organic solvents and lipophilic food matrices, rather than water, which influences how it is incorporated into formulations. Flavorists account for such solubility behavior when designing products to ensure even distribution and stable sensory delivery in the final food or beverage. The stability of ALLYL CYCLOHEXANEPROPIONATE in various food systems can be influenced by processing conditions such as heat, pH, and storage time. As with many esters, high heat or prolonged exposure to acidic or basic conditions can lead to hydrolysis or degradation, potentially altering the sensory profile. Therefore, formulators consider processing environments to maintain the desired flavor contribution. In beverage applications, for example, it may be blended with stabilizers or encapsulated to protect volatile compounds during pasteurization or extended shelf life. While sensory descriptors provide a qualitative understanding of the flavor characteristics, the functional behavior of this compound in complex food matrices requires empirical evaluation. Sensory panels and analytical techniques help determine optimal usage levels that achieve the targeted flavor impact without overpowering other components or creating off-notes. The integration of ALLYL CYCLOHEXANEPROPIONATE into flavor design underscores the importance of balancing sensory properties with functional performance in food science.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a concept used by regulatory and scientific bodies to express the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For many food additives, numeric ADI values are established based on toxicological studies and safety factors that account for uncertainty in the data. In the case of ALLYL CYCLOHEXANEPROPIONATE, international evaluations have concluded that there is no safety concern at current levels of intake when used as a flavoring agent. This type of conclusion implies that typical exposures from food consumption fall well below levels that would require a defined ADI. Instead of assigning a specific numeric ADI, the conclusion of no safety concern reflects an assessment that the compound’s use in food does not pose appreciable risk under current practice. Regulators consider factors such as typical use concentrations in food categories, estimates of dietary exposure, and results from toxicological studies that characterize effects at higher doses. When evidence indicates that exposures are orders of magnitude below levels associated with adverse effects in experimental settings, and that normal metabolic pathways effectively handle the compound or its metabolites, a statement of no safety concern may be used in place of a traditional ADI. It is important to distinguish between the absence of a numeric ADI and unrestricted use; regulatory listings such as those in the U.S. Code of Federal Regulations still define allowable uses and conditions for flavoring agents, ensuring that manufacturing and labeling practices support safe consumption. The concept of ADI helps communicate the relative risk associated with dietary exposure and provides a reference for regulators, industry, and researchers when considering how much of a substance can be present in the food supply without posing public health concerns. In practice, the statement of no safety concern indicates that the compound’s contribution to overall dietary exposure remains at levels that have been evaluated and found acceptable within established frameworks.

Comparison With Similar Additives

ALLYL CYCLOHEXANEPROPIONATE can be compared to other fruity ester flavoring agents used in food formulations, such as ethyl butyrate and methyl anthranilate. Ethyl butyrate, like ALLYL CYCLOHEXANEPROPIONATE, contributes a fruity note often associated with pineapple and orange aromas; however, ethyl butyrate tends to impart a broader range of fruit impressions and is commonly used at different concentration ranges due to its distinct volatility and sensory threshold. Methyl anthranilate, on the other hand, is frequently used for grape-like flavors and has a very characteristic sensory profile that differs from more generic fruity esters. Comparisons among these compounds highlight how flavor chemists choose specific esters based on the target sensory profile. ALLYL CYCLOHEXANEPROPIONATE’s pineapple-like character makes it suitable for tropical fruit applications, while other esters fill niches associated with citrus, berry, or grape impressions. Functional behavior in formulations also varies; for example, boiling points and solubility profiles influence how these compounds perform during processing and storage. Ethyl butyrate’s relatively low boiling point and high volatility require careful handling in heat-treated applications, similar to considerations for ALLYL CYCLOHEXANEPROPIONATE. Regulatory contexts for these compounds also differ; each has been evaluated individually by expert bodies, and allowable use levels or listing statuses reflect compound-specific safety data. While many fruity esters share low toxicity profiles when used at typical flavoring levels, regulatory listing and safety evaluation data guide their authorized use in various regions. This comparison underscores the nuanced selection process flavorists use when designing complex flavor systems, balancing sensory objectives with functional performance and compliance with regulatory frameworks.

Common Food Applications Narrative

ALLYL CYCLOHEXANEPROPIONATE finds its place in a range of food and beverage applications where fruity and tropical sensory notes are desirable. In beverage formulations, it can be part of flavor blends that aim to evoke pineapple or other fruit impressions, synergizing with other esters and aroma compounds to create refreshing and appealing profiles. Soft drinks, fruit punches, and tropical-flavored waters may include such flavoring esters to enhance consumer-perceived flavor intensity without adding sugars or caloric content. In confectionery, this compound may be used to craft fruit-flavored candies, gummies, and chews where a distinct fruit aroma and taste contribute to overall product acceptance. The volatile nature of the ester supports its presence in hard candies and lozenges, where controlled release of scent and flavor is key to the eating experience. Because flavor perception is influenced by both taste and aroma, the inclusion of ALLYL CYCLOHEXANEPROPIONATE helps achieve a rounded sensory character that aligns with expected fruit flavors. Dairy and dairy analog products, such as flavored yogurts and plant-based alternatives, can also benefit from the inclusion of this ester. When blended with complementary flavor ingredients, it supports the creation of dessert-like fruit profiles that appeal to a broad consumer base. Formulators often conduct sensory testing to calibrate the balance between sweetness, acidity, and fruit character, ensuring that the final product delivers a cohesive flavor impression. Regardless of application, the use of flavoring agents like ALLYL CYCLOHEXANEPROPIONATE is guided by sensory goals, regulatory frameworks, and stability considerations. Its incorporation into flavor formulations reflects a targeted approach to flavor design that prioritizes desired sensory outcomes while respecting the technical constraints of food processing and storage.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No EFSA-specific evaluation deep link available

JECFA

  • Year: 1996
  • Ins Number: 13
  • Adi Display: No safety concern at current levels of intake

Sources

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