ALLYL HEXENOATE

CAS: 977075-30-1

ALLYL HEXENOATE is an organic ester that is structurally analogous to flavoring esters such as allyl hexanoate. Public regulatory listings for this specific CAS are not readily found in major food additive inventories. Estimated functional use in formulations is as a flavouring agent based on structural similarity to known allyl esters.

What It Is

ALLYL HEXENOATE is a small organic ester belonging to a class of compounds often used in flavor and fragrance applications due to their fruity, ethereal odor and volatility. Esters such as this one are characterized by a carbon chain linked through an ester bond to an alkene functional group, giving them characteristic sensory profiles that can contribute sweet, fruity, or green notes in complex mixtures. The CAS number 977075-30-1 uniquely identifies this specific chemical structure, but authoritative public regulatory or safety monographs for this exact CAS are not available in major food additive databases, which suggests limited public regulatory evaluation for direct use in foods. However, structural analogs, such as allyl hexanoate (CAS 123-68-2), are evaluated internationally as flavouring agents, and these analogs provide context for how similar compounds are assessed and used in flavouring contexts by expert committees. Flavoring esters of this type are often evaluated by expert bodies such as JECFA and FEMA because they contribute aroma and taste perceptions rather than nutritional value or preservative action, and are generally used at trace levels in food products.

How It Is Made

Esters like ALLYL HEXENOATE are typically synthesized through well-established organic chemistry approaches involving the esterification of an alcohol and an acid derivative. In the specific case of an allyl ester, the allyl alcohol moiety (2-propen-1-ol) is reacted with a carboxylic acid or activated acid derivative corresponding to the hexenoic acid (unsaturated six-carbon acid). This can be achieved under acid catalysis or using reagents such as acid chlorides or anhydrides under controlled temperature conditions. The resulting ester is then purified, often by fractional distillation or chromatography, to achieve the desired sensory and purity specifications for flavor or fragrance applications. While detailed production processes for the specific CAS 977075-30-1 are not available in public food additive monographs, the general preparation of allylic esters follows these classical organic synthesis principles. Good Manufacturing Practice (GMP) for flavor compounds calls for analytical verification of identity and purity, typically by gas chromatography and mass spectrometry, ensuring consistency for end use in formulations.

Industry Usage Notes

In food and beverage product development, formulators often select flavoring esters based on sensory thresholds, volatility, and compatibility with other ingredients. Compounds analogous to ALLYL HEXENOATE might be used in conjunction with other flavor precursors and aroma chemicals to craft complex sensory profiles while remaining within regulatory and safety constraints. Flavor houses maintain detailed proprietary safety and usage documentation for specific CAS compounds implemented in their formulations, which supplement publicly accessible regulatory information.

Common Misconceptions

A frequent misconception about compounds like ALLYL HEXENOATE is that structural similarity to a regulated ester automatically implies the same regulatory status; in reality, each CAS entry must be specifically evaluated by relevant authorities to be listed in food additive regulations for a given jurisdiction. Another misconception is that all fruity-smelling esters are inherently safe at any level; safety evaluations consider not only odor threshold but also metabolism, toxicology endpoints, and typical exposure, and regulatory bodies apply conservative safety margins. Additionally, absence from a public regulatory list does not necessarily mean a compound is prohibited; rather, it may indicate that the compound has not been formally submitted or evaluated for food additive use under that specific identifier.

Why It Is Used In Food

Flavoring esters such as those structurally related to ALLYL HEXENOATE are used in food and beverage formulations primarily for their sensory contribution. The presence of a carbon-carbon double bond in the acid moiety and the allyl alcohol-derived portion of the molecule influences the volatility and odor profile, often imparting fruity or green notes when perceived by the human olfactory system. Food technologists often leverage such esters in small concentrations to enhance or modify flavor profiles without adding substantive compounds that affect texture or nutrition. In complex formulations, these compounds are blended with other esters, aldehydes, and alcohols to craft specific sensory impressions such as fruitiness, sweet top notes, or fresh green undertones. While direct regulatory listings for this CAS are not documented in major food additive inventories, the functional logic of structurally similar esters in flavor creation suggests how a compound like this would be considered by formulators and evaluators when tailoring product sensory profiles.

Adi Example Calculation

To illustrate how an ADI is used in context, consider a hypothetical example: Suppose an expert body establishes a group ADI of X mg/kg body weight per day for a class of related flavor esters. For an adult weighing 70 kg, the total allowable intake at the ADI would be X times 70. If a product contains an ester from this flavor group at a concentration of Y mg per serving, and a person consumes Z servings per day, the total intake would be Y times Z. If this total intake is less than the ADI times body weight, the exposure from that product remains within the safety threshold as defined by the expert body. Because there is no specific authoritative ADI number for the CAS 977075-30-1 in major regulatory sources, this illustration uses variables rather than specific numeric values. This serves to demonstrate the principle of how ADIs provide a framework for comparing consumer exposure estimates with conservative safety benchmarks.

Safety And Health Research

Safety evaluation of flavoring esters typically focuses on how the compound is metabolized, potential toxicity at relevant exposure levels, and whether it raises concerns such as genotoxicity or organ toxicity. International expert bodies such as JECFA have evaluated groups of allyl esters, concluding for some members of that group that there is no safety concern at current intake levels when used as flavoring agents; such evaluations consider metabolic pathways, acute toxicity data, and available chronic studies. For the specific CAS 977075-30-1, publicly accessible toxicological monographs are not readily available, meaning that specific in vitro or in vivo studies for this chemical may not be published in regulation-linked databases. Safety assessments of structurally similar compounds often include metabolic hydrolysis to corresponding alcohol and acid components, with subsequent oxidation and elimination pathways that are part of normal biochemical processing. Regulators also assess endpoints such as reproductive toxicity, carcinogenicity, and genotoxic potential. Absent specific published data for this exact CAS, careful interpretation based on analogs suggests that typical considerations focus on ensuring exposure remains many orders of magnitude below levels where systemic effects are observed, consistent with expert risk assessment frameworks.

Regulatory Status Worldwide

Public regulatory listings for ALLYL HEXENOATE using CAS 977075-30-1 are not readily found in major food additive inventories in the United States or European Union, suggesting that this specific CAS may not be directly registered or evaluated for food additive use. In the United States, synthetic flavoring substances and adjuvants are listed and permitted under 21 CFR 172.515, which enumerates specific allyl esters recognized as synthetic flavoring agents when used in accordance with good manufacturing practice; closely related compounds such as allyl hexanoate (CAS 123-68-2) appear on that list, but the specific CAS 977075-30-1 does not have a direct listing in the publicly accessible FDA food additive regulations. In international contexts, expert bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluate groups of flavoring esters, and structural analogs have been assigned group acceptable intake levels based on evaluations of metabolism and toxicology. Absence from a regulatory list does not in itself imply prohibition; rather, it indicates that the specific CAS may not have been submitted to or evaluated by regulators for food use under that identifier. Manufacturers interested in using this compound in foods should refer to applicable local regulations and ensure compliance with safety assessments and regulatory filings where required.

Taste And Functional Properties

Compounds structurally similar to ALLYL HEXENOATE are generally characterized by fruity, ethereal, and sweet odor notes that contribute to the overall sensory signature of a blend rather than being a dominant flavor on their own. Sensory panels and analytical chemists often describe related allyl esters as adding top notes that enhance fruit-like impressions, particularly pineapple, green apple, or other similar fruity families, depending on the specific chain length and unsaturation. In terms of functional behavior, these esters are typically volatile at room temperature, which aids aroma release during consumption. They are sparingly soluble in water and more soluble in lipid or ethanol phases, which guides their use in beverages, confections, and emulsified systems. Stability of these esters under typical food processing conditions (heat, pH variation) tends to be moderate; high temperatures or prolonged acidic conditions can hydrolyze ester bonds, reducing aroma intensity. Overall, the sensory and functional profile of an ester like this is leveraged at very low concentrations to achieve targeted flavor outcomes.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a conservative estimate of the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, expressed per unit of body weight. For many flavoring agents, expert committees such as JECFA evaluate available toxicology data to determine whether a numerical ADI is appropriate or whether exposures from intended use are sufficiently low that no numerical ADI is needed. For specific analogs of ALLYL HEXENOATE, group ADIs have been reported where available in expert assessments, reflecting the cumulative intake from various related esters. Because there is no authoritative public ADI specific to CAS 977075-30-1 in major regulatory databases, numerical ADI values cannot be confidently provided here. In general, an ADI reflects extensive safety margins based on toxicological data, meaning that actual consumer exposures through normal flavor use are expected to be well below levels associated with adverse effects.

Comparison With Similar Additives

Esters closely related to ALLYL HEXENOATE include compounds such as allyl hexanoate, allyl butyrate, and methyl butyrate, which are commonly used as flavoring agents. Compared to saturated esters such as methyl butyrate, the presence of unsaturation (a carbon-carbon double bond) in the acid portion of allyl hexenoate-like compounds can shift the odor profile toward greener or fruity top notes. Allyl hexanoate, another allyl ester, is recognized in food additive regulations in some jurisdictions as a synthetic flavoring agent with a pineapple-like aroma, and has been evaluated by expert bodies for safety when used at low levels. In contrast, methyl butyrate tends to impart sweet, fruity apple-like notes and is considered functionally and metabolically simpler. Another comparator is ethyl acetate, a common ester in both food and fragrance applications that provides a general fruity, solvent-like aroma but is metabolized rapidly and has broad regulatory acceptance. Differences among these compounds in sensory perception, volatility, and metabolic pathways guide their selection by formulators depending on the desired flavor profile and regulatory acceptance in target markets.

Common Food Applications Narrative

Flavoring esters analogous to ALLYL HEXENOATE have broad utility across many categories of foods and beverages where subtle fruit and sweet aromatic notes are desirable. In beverages such as soft drinks, flavored sparkling waters, and fruit-based drinks, such esters contribute to the top note bouquet that consumers associate with freshness and fruitiness. In confectionery products including hard candies, gummies, and fruit-flavored chews, these esters can elevate perception of fruit flavors by adding complexity and lift to the flavor profile. Dairy and dairy-alternative desserts—including ice creams and flavored yogurts—often contain small quantities of fruity esters to augment natural fruit ingredients or to strengthen weak flavor impressions. Bakery products such as pastries, cakes, and sweet breads also benefit from these esters where they complement natural flavor precursors activated during baking. Frozen novelties and sorbets frequently use ester-based flavorings to achieve bright, clean fruit notes that are stable at low temperatures. Snack foods like flavored crackers or chips might incorporate ester-based flavoring notes to balance savory seasoning blends with subtle sweet undertones. In sauces and condiments, the esters help achieve balanced flavor profiles, particularly in sweet-and-sour dressings or fruit-accented marinades. Even in chewing gums and breath fresheners, careful inclusion of fruity esters enhances perceived freshness and fruitiness. While the specific regulatory status of the CAS in question is not publicly documented in additive lists, the common functional context for analogous esters illustrates how such compounds are integrated into diverse products to meet consumer expectations for flavor complexity and quality.

Safety & Regulations

FDA

  • Notes: Specific FDA regulation listing for this CAS is not found; analogous esters are listed under broader flavoring regulations.

EFSA

  • Notes: No EFSA Union list entry found for this specific CAS.

JECFA

  • Notes: JECFA has evaluated analogous allyl esters; no specific entry found for this CAS in public JECFA database.

Sources

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