ALPHA-AMYLCINNAMALDEHYDE DIMETHYL ACETAL

CAS: 91-87-2 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

Alpha-amylcinnamaldehyde dimethyl acetal is a synthetic flavoring agent used to enhance flavor and aroma in food products. It is listed under FDA flavoring regulations and has been evaluated by JECFA with no safety concern at current intake levels.

What It Is

Alpha-amylcinnamaldehyde dimethyl acetal is a synthetic flavor enhancer and flavoring agent identified by CAS number 91-87-2 and recognized in regulatory contexts as a flavoring substance used in food. It belongs to a class of cinnamyl derivatives used to impart or modify aroma and taste in culinary applications, particularly to increase or improve sensory perception in processed foods. In regulatory databases, this compound is indexed under the FEMA (Flavor and Extract Manufacturers Association) number 2062 and the JECFA (Joint FAO/WHO Expert Committee on Food Additives) number 681, pointing to structured evaluations by expert committees on its use in food. Its presence in FDA regulation 21 CFR 172.515 positions it among a list of synthetic flavoring substances that can be safely used under specific conditions of good manufacturing practice. Collectively, these identifiers and classifications help food scientists, regulatory professionals, and ingredient formulators understand how the compound is characterized within the broader landscape of food flavoring substances. This compound is valued for its ability to contribute floral, mild jasmine-like notes and to support balanced taste profiles when blended with other flavor ingredients. It is typically considered in the context of technical flavor formulation rather than as a primary taste contributor, reinforcing its role as a versatile agent in complex flavor systems.

How It Is Made

The synthesis of alpha-amylcinnamaldehyde dimethyl acetal typically involves organic chemical processes that combine alpha-amylcinnamaldehyde with dimethyl acetal precursors. While specific synthesis routes can vary depending on industrial setup, the formation of such acetals generally proceeds through acetalization reactions where an aldehyde group reacts with alcohols or acetal equivalents under acid catalysis. Industrial flavor manufacturers utilize controlled reaction conditions and purification steps to ensure that the final product meets stringent quality specifications for use in foods. These processes focus on achieving consistent purity and sensory characteristics, as is particularly important for substances deployed at low concentrations in flavor formulations. Because this compound is used in food, manufacturing processes are designed to comply with regulatory requirements and food-grade standards. This includes adherence to good manufacturing practices and relevant specifications outlined by expert bodies such as JECFA and FDA regulations governing synthetic flavoring substances. Overall, the production of alpha-amylcinnamaldehyde dimethyl acetal reflects established practices within the flavor chemical industry to produce reliable and functionally consistent ingredients for the food sector.

Why It Is Used In Food

Alpha-amylcinnamaldehyde dimethyl acetal is used in food primarily for its function as a flavor enhancer and flavoring agent. In commercial formulations, flavor chemists seek compounds that can support or amplify desirable sensory traits of food products while maintaining stability under processing and storage conditions. This compound fits into such applications due to its ability to contribute subtle aromatic complexity, often augmenting floral or slightly citrus nuances in blended flavor profiles. Its inclusion in regulatory lists for flavoring substances indicates its broader acceptance within the flavor industry as a tool for achieving targeted sensory outcomes. Moreover, its use in foods aligns with the regulatory framework that allows synthetic flavoring agents to be added in the minimum quantity necessary to achieve their intended effect, consistent with principles of good manufacturing practice. Such careful use ensures that flavor quality is enhanced without unintended sensory distortion, supporting product consistency across batches.

Adi Example Calculation

To illustrate how an ADI might be used in a regulatory context, consider a hypothetical ADI of 1 mg/kg body weight per day (for illustrative purposes only, not specific to this compound). For an adult weighing 70 kg, this would equate to a daily intake of 70 mg. In practical food applications, flavoring substances are used at concentrations orders of magnitude lower than such an illustrative ADI, reflecting both their potency and regulatory guidance to use them at minimal effective levels. It is important to note that this example uses a hypothetical ADI value strictly for explanatory purposes. The actual regulatory evaluation for alpha-amylcinnamaldehyde dimethyl acetal concluded no safety concern at current intake levels, and as such, a formal numeric ADI is not assigned in authoritative sources.

Safety And Health Research

Scientific evaluations of alpha-amylcinnamaldehyde dimethyl acetal focus on its safety profile as a flavoring agent under typical use conditions. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviewed available toxicological data and concluded that there is no safety concern at current intake levels when used as a flavoring agent. This evaluation reflects a comprehensive assessment of studies relevant to toxicity endpoints commonly considered for flavoring substances, including general toxicity and other standard safety indicators. Within the regulatory context of the United States, listing in 21 CFR 172.515 indicates that this compound is considered permissible for use in food flavoring formulations under conditions of good manufacturing practice, which inherently requires adherence to safety and quality standards consistent with consumer protection. (世界卫生组织) While specific peer-reviewed toxicological thresholds (such as ADI values) are not universally codified for every flavoring substance, the regulatory evaluations d provide a framework for understanding acceptable use. Such reviews consider the compound’s chemical properties, metabolism, and potential effects at expected exposure levels, ultimately supporting its designation as acceptable for food flavoring within defined guidelines.

Regulatory Status Worldwide

Alpha-amylcinnamaldehyde dimethyl acetal is subject to food additive regulations in multiple jurisdictions, reflecting its role as a flavoring substance. In the United States, it is explicitly named in the Code of Federal Regulations at 21 CFR 172.515 under "Synthetic flavoring substances and adjuvants," which lists allowed flavoring agents that may be safely used in food under the conditions of good manufacturing practice. The regulation stipulates that such substances be used in the minimum quantity required to achieve their technical effect, consistent with standard food additive practice. (世界卫生组织) Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated this compound (JECFA number 681) and concluded that there is no safety concern at current levels of intake when used as a flavoring agent, as indicated in the JECFA evaluation report. This assessment forms part of the scientific basis for its acceptance in various food regulatory frameworks. Across these regulatory domains, the common thread is that alpha-amylcinnamaldehyde dimethyl acetal can be incorporated into food products under controlled conditions, with established oversight to ensure that its use aligns with safety and good manufacturing practices.

Taste And Functional Properties

Alpha-amylcinnamaldehyde dimethyl acetal is appreciated in flavor science for its sensory characteristics and functional behavior in food matrices. Organoleptically, it is described as having a mild floral profile with nuances that can evoke jasmine or soft green citrus notes when incorporated appropriately into flavor blends. These sensory attributes make it a useful building block for complex flavor systems where subtle aromatic enhancement is desirable. Functionally, this compound is typically used at low concentrations, reflecting its potency and the need to balance its contribution with other flavor components. In practice, it blends well with a variety of other flavoring agents, demonstrating compatibility with both natural and synthetic components used in food formulation. From a technical perspective, compounds like alpha-amylcinnamaldehyde dimethyl acetal are selected not only for their aroma but also for their relative stability under typical food processing conditions. While specific data on heat or pH stability may vary, general practice in the flavor industry is to consider such agents based on empirical performance in targeted applications. The compound’s moderate solubility in organic phases and its limited solubility in water reflect typical acetal chemistry, guiding its effective use in heterogeneous food systems.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a regulatory concept representing an estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, usually expressed relative to body weight. For certain flavoring agents, JECFA and other expert panels review toxicological data to determine whether an ADI can be set or whether a conclusion of no safety concern at typical intake levels is more appropriate. In the case of alpha-amylcinnamaldehyde dimethyl acetal, JECFA concluded that there is no safety concern at the levels of intake expected from its use as a flavoring agent, based on available evaluations. This conclusion implies that setting a specific numeric ADI was not deemed necessary, as typical dietary exposure is far below thresholds of concern identified in relevant toxicological data. Such conclusions guide policymakers and industry professionals in determining appropriate use levels for food formulations.

Comparison With Similar Additives

Alpha-amylcinnamaldehyde dimethyl acetal can be compared with other synthetic flavoring agents that contribute aromatic nuances while conforming to regulatory usage standards. For instance, cinnamyl acetate is another compound used to introduce sweet, floral-fruity notes in foods and has been evaluated for safety by JECFA and EFSA with no safety concerns at current intake levels. These compounds are both selected for their ability to enrich flavor profiles without contributing primary taste qualities such as sweetness. Similarly, 1,1-diethyl acetal (also known as acetaldehyde diethyl acetal) is included in synthetic flavoring listings for its subtle aromatic contributions in specific flavor blends. While the sensory profiles differ, the functional role of such acetals is analogous in broadening the aromatic complexity of formulations. These comparisons underscore a broader pattern in flavor formulation where structurally related compounds are deployed to achieve layered sensory experiences, with regulatory frameworks guiding their safe and effective use.

Common Food Applications Narrative

Alpha-amylcinnamaldehyde dimethyl acetal finds utility in a spectrum of food products where flavor complexity and subtle aromatic accents are desired. In beverages, small amounts of this compound might be included in flavor premixes to support floral top notes or to bridge other aromatic components for greater sensory harmony. In confectionery, it can play a supporting role in compositions where layered flavor experiences are sought, enhancing the perception of sweetness or complementing fruity or citrus profiles. Bakery and snack products that incorporate complex flavor systems may also use this compound as part of seasoned profiles, where the overall goal is to create a balanced and appealing taste experience. Its use in dairy or frozen desserts is similarly tied to nuanced flavor enhancement rather than bold primary taste contributions. Across these applications, the emphasis is on minimal yet effective inclusion, aligning with regulatory expectations that synthetic flavoring substances be utilized at the lowest level needed to achieve the intended sensory function. This narrative of careful and purpose-driven application underscores how professionals in the flavor industry integrate such compounds into consumer-facing food categories.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA assessment specific to this compound not located

JECFA

  • Year: 2000
  • Adi Display: No safety concern at current intake levels

Sources

Comments

No comments yet. Be the first to share!