ALLYL TIGLATE

CAS: 7493-71-2 FLAVORING AGENT OR ADJUVANT

Allyl tiglate is a synthetic flavoring agent used in trace amounts to impart fruity notes in flavor formulations. It has been evaluated by international food additive expert committees for safety in food use.

What It Is

Allyl tiglate is an organic ester with the chemical identity defined by the CAS number 7493-71-2 and recognized technically as a flavoring agent or adjuvant in food formulations. In the context of food science and regulatory evaluation, it belongs to a class of flavoring substances that contribute specific sensory characteristics, particularly green, fruity, and berry-like notes, to prepared foods and beverages. This compound has multiple synonyms as listed in authoritative chemical databases, reflecting variations in naming conventions across scientific and regulatory references. For example, organizations such as the Flavor and Extract Manufacturers Association (FEMA) have assigned it a unique identifier number (FEMA 2043) to assist in cataloguing flavoring substances subject to expert safety evaluation. At its core, allyl tiglate is an ester derived from the reaction of allyl alcohol with tiglic acid, resulting in a compound that is generally used in very low concentrations due to its potent sensory impact and regulatory constraints. When discussing ‘‘what it is" for a general audience, it is important to emphasize that allyl tiglate is not used as a nutritional ingredient or a bulk additive; rather, it enhances or modifies the sensory profile of food. As an ester, it shares structural similarities with other flavoring esters that are commonly found both naturally and synthetically in foods. The functional designation ‘‘flavoring agent or adjuvant" reflects its purpose: to either impart distinctive taste and aroma characteristics or to support other flavor compounds, amplifying or modifying their perceptual impact. This designation is recognized internationally by expert bodies and can be found in regulatory inventories, such as the U.S. Code of Federal Regulations, which list permitted flavoring agents used in foods under specific conditions of good manufacturing practice and minimum effective use. Overall, allyl tiglate is understood primarily through its technical function in food flavoring rather than nutritional or therapeutic roles. In summary, allyl tiglate is a regulatory-recognized synthetic flavoring agent with specific sensory properties and a defined chemical identity, used in diverse food applications at levels that provide desired flavor effects without contributing significant bulk to the food composition.

How It Is Made

The manufacturing of allyl tiglate is grounded in traditional esterification chemistry, a class of reactions widely employed to produce organic esters used in food flavoring. At a high level, an esterification reaction involves combining an alcohol with an acid under controlled conditions to yield the corresponding ester and water. In the case of allyl tiglate, the alcohol component is allyl alcohol and the acid component is tiglic acid, a naturally occurring or synthetically prepared unsaturated carboxylic acid. These reactants are typically brought together in the presence of a catalyst and under heating to facilitate the loss of water molecules, a process often conducted under azeotropic conditions to shift the equilibrium toward ester formation. In many industrial esterifications, a small amount of acid catalyst, such as sulfuric acid or a sulfonic acid resin, is used to increase reaction rate without significantly altering the purity of the final product. After the initial reaction phase, the crude reaction mixture generally undergoes purification steps to remove unreacted starting materials, catalyst residues, and byproducts. Common purification methods include distillation under reduced pressure, washing with water or aqueous solutions to remove polar impurities, and further fractionation to isolate the desired ester with high chemical purity. Analytical techniques such as gas chromatography can be employed to confirm the identity and composition of the product, ensuring it meets established specifications for use in flavoring applications. Industrial producers of flavoring compounds often adhere to quality standards that define parameters such as minimum purity, absence of harmful contaminants, and sensory characteristics consistent with the intended application. While the broad steps of ester formation and purification are well established in organic chemistry practice, specific proprietary formulations and process optimizations may vary among manufacturers. From a regulatory and safety perspective, the production of allyl tiglate for food use typically involves adherence to good manufacturing practice (GMP), which emphasizes consistent quality, documentation, and control of process conditions to ensure food-grade material. Because flavoring agents are used at very low concentrations in finished products, even minor impurities can alter sensory characteristics; therefore, rigorous process control contributes to both safety and performance. The esterification route described is a general framework; specific details of catalysts, reaction times, or environmental controls may differ in commercial settings but fundamentally follow the same chemical principles.

Why It Is Used In Food

Allyl tiglate is used in food primarily for its sensory impact, functioning as a flavoring agent or adjuvant that contributes specific aroma and taste characteristics. In flavor science, ‘‘why it is used in food" relates directly to its ability to enhance or create desirable sensory profiles that would be difficult to achieve through base ingredients alone. In many food formulations, particularly fruit-flavored products, subtle esters such as allyl tiglate are added in mere traces—often at parts-per-million levels—to impart nuanced ‘‘green" or ‘‘fruity" notes that make the overall flavor more complex and appealing. Without such targeted flavoring agents, products might lack the depth of sensory perception that consumers associate with certain fruit or berry profiles. Flavoring agents like allyl tiglate are selected based on a combination of factors, including odor threshold, compatibility with other flavor components, and stability in the intended food matrix. ‘‘Compatibility" here refers to the ability of the compound to blend harmoniously with other sensory-active ingredients without producing undesirable off-notes or reactions. In many beverage and confectionery applications, the presence of an ester with green-fruity characteristics can accentuate primary fruit flavors or round out a blend to achieve a more ‘‘natural" sensory impression, even if the overall flavor is synthetic. Because it is effective at very low concentrations, allyl tiglate does not contribute significant mass or caloric value to the food, aligning with the flavor industry's focus on minimal but impactful use. Another practical reason for its use is regulatory acceptance; many food regulatory bodies include allyl tiglate among the catalogued synthetic flavoring agents permitted under ‘‘good manufacturing practice" conditions. This designation means that, when used at the minimum level necessary to achieve the intended effect, its presence in food is consistent with regulatory expectations for safety. Manufacturers choose flavoring agents that meet both sensory and regulatory criteria, allowing them to innovate in product development while maintaining compliance. Thus, allyl tiglate's inclusion in certain flavor formulations reflects a balance between desired sensory function, performance in complex food matrices, and adherence to regulatory frameworks that govern ingredient use.

Adi Example Calculation

The following example illustrates, in a general and illustrative way, how an acceptable daily intake (ADI) benchmark might be used in regulatory risk assessment, although allyl tiglate itself has been evaluated as having no safety concern at current levels of intake. Suppose a regulatory body established a numeric ADI for a flavoring compound of 5 mg per kilogram body weight per day as a conservative reference point. For an individual weighing 70 kg, multiplying the ADI by body weight yields a theoretical intake of 350 mg per day (5 mg/kg x 70 kg = 350 mg/day). This number represents a regulatory benchmark used in exposure assessments rather than a health recommendation. Actual dietary exposure to flavoring agents is typically orders of magnitude lower than such benchmarks because they are used at trace levels to achieve sensory effects in food. In contrast, for allyl tiglate, international evaluations have noted that its expected intake levels from typical food use do not raise safety concerns, obviating the need for a numeric ADI in regulatory inventories. The ‘‘no safety concern" designation indicates that projected intakes based on authorized use levels and estimated consumption patterns fall well below levels at which adverse effects would be expected, even when adjusting for uncertainty factors. This type of conclusion is common for certain flavoring agents that contribute sensory effects at very low concentrations. It is important to recognize that illustrative calculations are not prescriptive for individual consumption; rather, they provide context for how safety thresholds are derived and applied by regulators. Regulators use dietary exposure models that consider food intake data and additive use levels across population groups to ensure that aggregate exposure remains within safe bounds throughout a lifetime.

Safety And Health Research

The safety evaluation of allyl tiglate in food primarily derives from expert assessments conducted by regulatory and scientific bodies with mandates to assess food additive safety. An important component of this assessment process involves the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which systematically reviews available toxicological, exposure, and chemical data for additives in its functional class. For allyl tiglate, JECFA’s evaluation concluded that its use as a flavoring agent at current levels of intake does not raise safety concerns. This type of conclusion is based on assessment frameworks that consider potential genotoxicity, repeated-dose toxicity, and exposure estimates, contextualized against margins of safety established through toxicological benchmarks. These evaluations form part of the broader body of safety-related documentation maintained by international food additive regulators and advisory committees. It is important to note that regulatory evaluations differentiate between hazard and risk: a compound may have intrinsic chemical properties that elicit biological responses at high exposure levels in controlled experimental systems, but the expected dietary exposure from its use as a flavoring agent may be orders of magnitude lower. In the case of allyl tiglate, expert committees assess data from relevant studies and monitor exposure patterns from typical use levels, concluding that expected intake from food use does not pose a safety concern. The ‘‘no safety concern" conclusion reflects a risk characterization that takes into account the context of use and available evidence, without implying therapeutic or nutritional effects. The absence of specific toxicological data in public databases for certain endpoints, such as chronic toxicity or reproductive toxicity, is typical for many flavoring agents that are used in very low quantities and have long-standing usage histories. Consequently, the safety narrative focuses on regulatory evaluations and exposure considerations rather than definitive statements about specific health outcomes. Continuous review by expert panels ensures that new evidence, if available, would inform updated evaluations.

Regulatory Status Worldwide

Allyl tiglate is recognized in several regulatory frameworks as a synthetic flavoring agent permitted for use in food under specified conditions. In the United States, it is listed among synthetic flavoring substances and adjuvants that may be safely used in food when employed in the minimum quantity necessary to achieve the intended flavor effect and in accordance with good manufacturing practice. This listing is codified under the Code of Federal Regulations, specifically in the section that enumerates permitted synthetic flavoring substances, providing authoritative regulatory context for its use in food formulations. This status indicates that the U.S. Food and Drug Administration acknowledges allyl tiglate as an ingredient that can be incorporated into food products within defined parameters and subject to federal food additive regulations. Internationally, expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated allyl tiglate and assigned it a unique numerical identifier as part of their flavoring agent evaluation program. The JECFA evaluation concluded that allyl tiglate does not pose safety concerns at current levels of intake when used as a flavoring agent, a finding that supports its inclusion in global food additive specifications and informs risk management decisions in multiple jurisdictions. The JECFA evaluation reflects a rigorous scientific review process that considers available toxicological and exposure data. While specific permitted use levels and regulatory designations may vary across countries and regions, allyl tiglate’s inclusion in these authoritative inventories underscores its acceptance as a food flavoring ingredient subject to appropriate manufacturing and use conditions. Regulatory frameworks emphasize its use at levels sufficient to achieve intended sensory outcomes without excess, aligning with general principles of food additive safety and consumer protection. Food manufacturers and flavor formulators reference these regulations and evaluations when incorporating allyl tiglate into products intended for international markets, ensuring compliance with both domestic and international requirements.

Taste And Functional Properties

Allyl tiglate exhibits sensory and functional properties that align with its role as a flavoring agent in food formulations. Its most prominent sensory descriptor is a green, fruity character with nuances that can be reminiscent of berries or fresh fruit notes. These sensory attributes arise from its chemical structure as an ester, a class of compounds known for imparting distinct aromas and flavors in both natural and synthetic contexts. Esters generally have relatively low odor thresholds, meaning they can be perceived by human smell and taste at very low concentrations, which makes them valuable in creating subtle but effective flavor enhancements. Because allyl tiglate works at trace levels, it allows flavorists to fine-tune profiles without dominating the overall sensory landscape of a product. Functional behavior of allyl tiglate in food systems also depends on its physicochemical properties. It is moderately soluble in alcohol and lipophilic phases, which means it can integrate well in flavor emulsions, beverages, and fat-based systems where other flavor compounds are present. Its solubility in typical food matrices supports uniform distribution, helping ensure consistent sensory impact throughout a formulation. The compound’s stability across typical processing conditions—such as mixing, mild heating, and exposure to air—also influences functional use. While some esters can degrade under extreme heat or prolonged storage, flavor manufacturers select agents like allyl tiglate with an understanding of their stability profiles to match expected production and shelf-life conditions. This stability contributes to predictable performance in finished foods, reducing the likelihood of off-notes or loss of sensory quality over time. While sensory descriptions offer qualitative insight, it is important to recognize that flavor perception involves interaction with other components in a blend. Allyl tiglate may act synergistically with other esters, aldehydes, or organic compounds to produce composite sensory impressions. For example, in a fruit beverage flavor, it might enhance top notes or provide a ‘‘fresh" edge that complements sweeter or more base-level flavor notes. Its functional properties are therefore considered not only in isolation but in the context of complex flavor systems where multiple chemicals contribute to the final consumer experience. Sensory scientists and flavor formulators leverage these properties to achieve targeted profiles that resonate with consumer expectations for specific fruit or botanical flavors.

Acceptable Daily Intake Explained

The concept of acceptable daily intake (ADI) is used by regulatory and scientific bodies to describe the estimated amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on available toxicological data and safety factors. For many flavoring agents, including allyl tiglate, traditional ADI values are not always assigned in numeric terms because the expected dietary exposure at typical use levels is very low and scientific evaluations conclude that there is no safety concern at those levels. In such cases, expert committees may describe the safety assessment in qualitative terms rather than providing a specific numeric ADI. When numeric ADIs are established, they are derived from toxicological studies in animals identifying points of departure such as no-observed-adverse-effect levels (NOAELs), and then adjusting for uncertainty factors to account for differences between animals and humans and variability within human populations. The result is an intake estimate that regulators consider to be without appreciable risk. For allyl tiglate, international evaluations have concluded that its use as a flavoring agent at current levels of intake does not pose a safety concern, a regulatory conclusion analogous to an ‘‘ADI not specified" designation in some expert frameworks. This conclusion reflects a comprehensive risk assessment that accounts for typical consumption patterns and toxicological evidence, ensuring that intended use levels remain within safe margins. It is essential to clarify that the ADI concept is not a recommendation or a target level of intake; rather, it represents a conservative benchmark used by regulators to guide safe use. In practical formulation contexts, flavoring agents are used at concentrations far below levels that would approach an ADI estimate, especially for compounds evaluated as having no safety concern at likely exposure levels. Consumers are unlikely to approach these thresholds through normal dietary consumption of flavor-enhanced products, because flavoring agents are designed to impart sensory effects at minimal concentrations. The ADI framework contributes to broader regulatory decisions about permitted use and ensures that food manufacturers adhere to practices that prioritize consumer safety.

Comparison With Similar Additives

Flavoring agents within the ester chemical class share functional similarities but differ in sensory nuances and regulatory contexts. For example, ethyl butyrate is a common ester used in fruit flavor formulations, particularly for pineapple and orange notes. Compared to allyl tiglate, which contributes green-fruity characteristics, ethyl butyrate imparts a sweeter, more intensely fruity aroma. This difference in sensory profile guides flavorists in selecting specific esters to achieve targeted sensory outcomes in products such as beverages or confectionery. Another example is isoamyl acetate, an ester known for its banana-like aroma. In formulations aimed at replicating banana or tropical fruit flavors, isoamyl acetate’s potent sensory signature often predominates, whereas allyl tiglate’s subtler green nuances might serve as a complementary component rather than a primary character. Isoamyl acetate and allyl tiglate both operate at low concentrations due to low odor thresholds, but the specific sensory impression they create dictates their use in distinct flavor contexts. Methyl cinnamate is another ester that showcases how functional role and sensory profile diverge; methyl cinnamate contributes spicy, fruity, and cinnamon-like undertones, making it suitable for applications where warm or complex fruit flavors are desired. Unlike allyl tiglate’s green-fruity profile, methyl cinnamate’s sensory profile may be less suitable for certain clean, fresh fruit impressions and better suited for spiced fruit blends. These comparisons illustrate how flavoring agents within a chemical class differ in sensory function, guiding formulation decisions while operating within regulatory paradigms that govern safe use.

Common Food Applications Narrative

Allyl tiglate finds application in a variety of food products where nuanced flavor enhancement is desired, particularly those formulated to evoke fruit notes or fresh sensory impressions. In confectionery, for example, fruit-flavored candies often rely on an intricate blend of esters and aroma compounds to achieve a recognizable and appealing profile. Allyl tiglate’s green-fruity character can contribute to these formulations by reinforcing the primary fruit theme and adding a layer of depth that makes the overall flavor seem more rounded and complex. In beverage applications such as soft drinks or flavored waters, flavorists may incorporate allyl tiglate in combination with other esters and aroma chemicals to accentuate fruit character and create a more ‘‘natural-like" sensory impression without increasing sugar content or caloric value. Dairy-based products like yogurt beverages or frozen desserts occasionally use small amounts of flavoring agents, including allyl tiglate, to enhance added fruit flavors or botanical accents. Because these products often contain a balance of sweet, creamy, and acidic notes, the careful addition of a green-fruity ester can lift the profile, helping the fruit character stand out without overpowering the base dairy notes. In bakery goods, particularly those with fruit inclusions or fillings, allyl tiglate may be included in premixes or fillings to ensure consistent flavor expression after baking. Due to the relatively low thermal stability of some esters, formulators calibrate usage levels to the specific processing conditions, ensuring that the sensory contribution remains intact through mixing, proofing, and baking. Beyond these examples, allyl tiglate can appear in an array of ready-to-drink beverages, confectionery gels, flavored syrups, and other formulated foods where flavor consistency and consumer appeal are paramount. It is typically used at levels dictated by sensory evaluation and regulatory guidance, often in minute quantities that are perceptible but do not contribute significant mass or caloric content. As a trace flavoring ingredient, its presence is often overshadowed by primary components such as fruit juice, sweeteners, or other dominant flavor materials, but it plays an important supporting role that can be critical to achieving the desired consumer experience. Manufacturers and flavorists select ingredients like allyl tiglate based on controlled sensory testing and formulation optimization, ensuring that each product meets both taste expectations and regulatory compliance.

Safety & Regulations

FDA

  • Notes: Listed as permissible synthetic flavoring substance under specified conditions per CFR.
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No specific EFSA numeric ADI found in available evaluations.

JECFA

  • Notes: JECFA evaluation concluded no safety concern but did not provide numeric ADI on database entry.
  • Adi Display: No safety concern at current levels of intake when used as flavoring agent

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