ALLYL CYCLOHEXANEVALERATE

CAS: 7493-68-7 FLAVORING AGENT OR ADJUVANT

Allyl cyclohexanevalerate is a synthetic flavoring substance used as a flavoring agent in food products and listed in FDA Substances Added to Food known under 21 CFR 172.515.

What It Is

Allyl cyclohexanevalerate is a chemical compound with CAS number 7493-68-7 that functions as a flavoring agent or adjuvant in food formulations. It is an ester built from a cyclohexanepentanoate moiety and an allyl alcohol derivative, producing a fruity odor profile reminiscent of peach and apricot aromas. This compound is recognized by regulatory bodies including the US Food and Drug Administration (FDA) and has an established Flavor and Extract Manufacturers Association (FEMA) number 2027, indicating its evaluation for use in foods. Allied synonyms reflect structural variants and naming conventions recognized in chemical registries and inventories, providing alternative ways the substance may be referenced in regulatory or scientific contexts. Furthermore, it has a JECFA flavor number of 15, indicating its inclusion in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviews of flavoring agents.(HFP App External) Flavoring agents like allyl cyclohexanevalerate are typically non-nutritive and added in small quantities to impart or modify taste and aroma. They may be used alone or in combination with other flavoring ingredients to help achieve desired sensory profiles in a range of foods and beverages. The compound’s inclusion in inventories such as the FDA’s Substances Added to Food (formerly EAFUS) indicates its recognized role in the food industry as a permitted flavoring substance, with appropriate use levels guided by regulatory frameworks. Yeast extracts, natural flavors, and synthetic esters like this one all share a common purpose of enhancing the sensory experience of foods while maintaining compliance with safety and labeling requirements.(HFP App External)(HFP App External

How It Is Made

Allyl cyclohexanevalerate is synthesized through an esterification process involving allyl alcohol (also known as 2-propenol) and a cyclohexanepentanoic acid derivative under controlled conditions. Esterification is a standard organic chemistry reaction in which an acid and an alcohol react, typically in the presence of a catalyst, to form the corresponding ester and water. While proprietary industrial processes might vary, the fundamental chemistry involves combining these precursors under heat and using catalysts such as mineral acids to drive the reaction toward completion. Chemical suppliers and reference standards provide this compound at high purity levels suitable for analytical, regulatory, and formulation use.(HFP App External)(ChemicalBook) The resulting ester product is subject to quality control measures to confirm identity, purity, and compliance with regulatory specifications. In the context of food additive applications, specifications typically require a minimum purity and defined impurity limits to ensure that the substance performs consistently and safely when incorporated in flavor mixtures. Reference standards from pharmacopeias like the United States Pharmacopeia (USP) help laboratories and manufacturers verify compound quality and identity for analytical testing and assurance.(HFP App External) Although different producers might use varied reactor systems and catalysts, the overall process remains rooted in classical organic synthesis. Facilities producing food-grade flavoring agents must adhere to Good Manufacturing Practices (GMP) and regulatory guidance relevant to food additives. Proper handling, process control, and purification techniques contribute to producing a consistent chemical profile that meets food safety guidelines and supports intended sensory properties in final food products.(HFP App External)(ChemicalBook

Why It Is Used In Food

Allyl cyclohexanevalerate is used in food primarily for its ability to impart or enhance fruity flavor notes in a broad range of products. As a flavoring agent, it contributes specific sensory characteristics that are desirable in applications such as beverages, confectionery, baked goods, and dairy products. Because flavor perception is a key component of overall food quality, food manufacturers use flavoring agents like this ester to help achieve consistent taste profiles that meet consumer expectations.(HFP App External)(HFP App External) Flavoring agents are selected based on their odor and taste characteristics, stability in the food matrix, compatibility with other ingredients, and regulatory acceptance. Allyl cyclohexanevalerate’s fruity profile, typically described as reminiscent of peach, apricot, or pineapple, allows it to be blended with other esters, aldehydes, and aroma compounds to create complex flavors. It can be particularly useful where a specific fruit nuance is desired without imparting off-notes or interacting unfavorably with other formulation components.(HFP App External)(ChemicalBook) In addition to providing sensory appeal, flavor ingredients like allyl cyclohexanevalerate are used to mask undesirable tastes that might arise from processing, storage, or fortification with vitamins, minerals, or proteins. Its inclusion in a product’s recipe is typically at very low concentrations, far below those that would contribute nutritional value. The use of such agents enables food developers to tailor flavor profiles to target demographics and product positioning, whether in mainstream consumer products or specialized formulations.(HFP App External)(HFP App External

Adi Example Calculation

Illustrative example: If a hypothetical numeric ADI had been established for a flavoring agent, the calculation for an individual’s exposure relative to that ADI would involve multiplying the ADI value by body weight. For example, if an ADI were 5 mg per kilogram of body weight per day, a person weighing 70 kilograms would have an ADI threshold of 350 mg per day. This hypothetical calculation demonstrates how ADI values relate to body weight but does not reflect an actual ADI for allyl cyclohexanevalerate because JECFA did not establish a numeric ADI.(HFP App External

Safety And Health Research

Safety evaluations of flavoring agents focus on determining whether typical intake levels pose any risk to consumers, considering exposure magnitude, toxicological data, and the compound’s metabolism. In the case of allyl cyclohexanevalerate, JECFA’s evaluation concluded there was no safety concern at current levels of intake when used as a flavoring agent, indicating a broad assessment of available toxicity data including genotoxicity and subchronic studies within the context of its intended use.(HFP App External)turn2view1 Regulatory authorities often review flavoring agents using established risk assessment frameworks that incorporate multiple lines of evidence, such as chemical structure analysis, metabolic fate, and empirical data. These assessments help identify potential hazards, characterize dose-response relationships, and estimate exposure from food consumption patterns. For substances with limited data, conservative approaches and safety factors may be applied to ensure public health protection.(HFP App External) Available evaluations for allyl cyclohexanevalerate derive from historical assessments and expert committee reports rather than extensive recent studies, which is common for many flavoring agents evaluated decades ago. Ongoing research and data collection can further inform regulatory reviews, but current evidence supports its continued use under guidelines established by relevant food safety authorities.(HFP App External)turn2view1

Regulatory Status Worldwide

In the United States, allyl cyclohexanevalerate appears in the FDA’s Substances Added to Food inventory and is associated with the regulation d at 21 CFR 172.515 for synthetic flavoring substances and adjuvants permitted for direct addition to food for human consumption. This reference indicates that the compound has been reviewed and is recognized within the scope of permitted flavoring agents under existing regulatory frameworks, without specifying numerical limits in the regulation itself.(HFP App External)turn2view0 The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated allyl cyclohexanevalerate (JECFA number 15) and concluded that there is no safety concern at current levels of intake for this substance when used as a flavoring agent, reflecting an international risk assessment perspective. The JECFA evaluation dates to 1996 and forms part of JECFA’s ongoing assessment of feed and food additives, including flavoring agents.(HFP App External)turn2view1 International regulatory bodies such as the Flavor and Extract Manufacturers Association (FEMA) also assign unique identifiers (e.g., FEMA number 2027) to this substance, indicating its review and acceptance within industry contexts. While regulatory approaches differ globally, many jurisdictions reference or align with Codex Alimentarius and expert committee guidance when establishing allowable substances and conditions of use. (HFP App External)(HFP App External

Taste And Functional Properties

Allyl cyclohexanevalerate is characterized by a fruity odor and flavor profile often described as peach-like or apricot-like, with additional nuances reminiscent of pineapple and mixed fruit. This sensory property makes it suitable for applications where a delicate, fruit-derived impression is desirable. Sensory panels and flavor chemists evaluate flavoring agents like this on the basis of aroma intensity, odor quality, and persistence, which influence how they are used alone or in combination with other flavor compounds.(HFP App External)(ChemicalBook) From a functional standpoint, allyl cyclohexanevalerate is an ester, and esters generally exhibit volatility that contributes to aroma perception during consumption. Its solubility characteristics typically favor incorporation into lipid-based or ethanol-containing flavor systems rather than highly aqueous environments alone. Such solubility behavior informs formulation decisions, with flavor houses and manufacturers optimizing delivery matrices to ensure consistent sensory impact in final products.(HFP App External)(ChemicalBook) The compound’s stability under typical food processing conditions, including moderate heat and pH changes, contributes to its usefulness in applications like baked goods and beverages. However, as with other volatile flavoring agents, extreme processing conditions or prolonged storage may alter sensory properties, necessitating careful formulation and processing control. Functional performance must also align with regulatory guidance, which often specifies acceptable use levels to avoid overpowering taste or potential sensory imbalance in finished foods.(HFP App External)(HFP App External

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a regulatory concept used to convey an estimate of the amount of a substance, such as a flavoring agent, that can be consumed every day over a lifetime without appreciable health risk. It is often expressed in terms of milligrams per kilogram of body weight per day and incorporates a margin of safety derived from toxicological studies. regulatory bodies like JECFA review available studies and data to establish whether an ADI is applicable.(HFP App External) For allyl cyclohexanevalerate, the JECFA evaluation concluded “no safety concern at current levels of intake,” which means that based on typical consumption levels and available toxicity data, there was not sufficient evidence to warrant establishment of a formal numeric ADI. Regulatory assessments that reach this conclusion generally indicate that the compound’s predicted exposure from food use is below thresholds of toxicological concern.(HFP App External)turn2view1 It’s important to note that an ADI, when established, serves as a reference point for regulatory risk management rather than a recommended intake level for individuals. In the absence of a specified numeric ADI for allyl cyclohexanevalerate, regulatory guidance focuses on permissible use conditions and safety evaluations rather than exact daily intake benchmarks.(HFP App External)turn2view1

Comparison With Similar Additives

Flavoring agents often include a range of esters with fruity sensory properties, such as ethyl butyrate, isoamyl acetate, and methyl anthranilate. These compounds share common functional roles in imparting fruit-like aromas but differ in odor character intensity, volatility, and solubility. For example, ethyl butyrate is widely used for pineapple notes, while isoamyl acetate is known for banana-like characteristics. In contrast, allyl cyclohexanevalerate contributes more complex fruity nuances that might be described as peach or apricot.(HFP App External)(ChemicalBook) When selecting flavoring agents, formulators consider properties like sensory profile, compatibility with other ingredients, and regulatory status. Some esters may have more established numeric ADIs from regulatory bodies than others, depending on data availability and historical evaluations. While regulatory assessments vary, the functional goal remains similar: to achieve balanced and appealing flavor profiles within safe and permissible use conditions.(HFP App External)(HFP App External

Common Food Applications Narrative

Flavoring agents such as allyl cyclohexanevalerate are integral to the formulation of many food and beverage products that aim to deliver specific sensory profiles. In sweet beverages, this compound may contribute subtle fruity notes that support or enhance naturally derived fruit flavors, helping manufacturers achieve a consistent taste experience across batches. Similarly, in confectionery, its fruity character can complement sugar and other aroma chemicals, adding depth and complexity to candies, gummies, or chewy sweets.(HFP App External)(HFP App External) In bakery products, where heat and moisture can influence flavor intensity, allyl cyclohexanevalerate is used with consideration of its volatility and stability. It may be part of a flavor blend that yields overall fruit impressions without overwhelming other notes from vanilla, chocolate, or spice components. In frozen desserts like ice creams and sorbets, this ester can support fruit-based themes or enhance blends with dairy and sweet components, contributing to desirable sensory balance.(HFP App External)(HFP App External) Non-alcoholic and alcoholic beverages also benefit from judicious use of flavoring agents. Here, allyl cyclohexanevalerate’s fruity profile can harmonize with other flavor constituents to create refreshing impressions in soft drinks or cocktails. Although not a nutritional contributor, its impact on consumer perception underscores the importance of flavor chemistry in product acceptance and satisfaction. Across applications, its concentration is typically low, reflecting both regulatory guidance and the potency of its sensory attributes.(HFP App External)(HFP App External

Safety & Regulations

FDA

  • Notes: Included in FDA Substances Added to Food inventory; specific numeric approval details not provided in d source.
  • Regulation: 21 CFR 172.515

EFSA

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

JECFA

  • Year: 1996
  • Notes: JECFA concluded no safety concern at current intake levels; no numeric ADI explicitly provided.

Sources

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