ALPHA-AMYLCINNAMALDEHYDE

CAS: 122-40-7 FLAVORING AGENT OR ADJUVANT

Alpha-Amylcinnamaldehyde is a synthetic flavoring agent with a floral, jasmine-like odor used in food and beverage applications to impart or enhance aromatic notes in formulations.

What It Is

Alpha-Amylcinnamaldehyde is an organic compound classified as a synthetic flavoring agent or adjuvant, identified by the Chemical Abstracts Service (CAS) number 122-40-7 and evaluated for use in food applications. It belongs to the class of cinnamaldehyde derivatives and possesses a characteristic floral and slightly spicy aroma reminiscent of jasmine and other florals, which makes it useful in enhancing the sensory profile of various food and beverage products. As a flavoring agent, its primary role is to contribute specific olfactory and gustatory qualities that are desirable in finished products rather than to provide nutritional or preservative functionality. This compound is also known under a variety of synonyms reflecting its structural attributes and history of use in flavor and fragrance contexts. In regulatory systems such as the United States Code of Federal Regulations, alpha-Amylcinnamaldehyde appears in the list of permitted synthetic flavoring substances and adjuvants, indicating that it is considered acceptable for intended uses in food when applied in accordance with good manufacturing practices. In addition to food use, it has historical relevance in fragrance and cosmetic applications, where its scent properties have been exploited in perfumes and personal care formulations. While its safety profile includes considerations around allergenicity and irritation at higher exposures, regulatory evaluations have generally concluded that it does not pose safety concerns when used at levels typical for flavoring applications. Overall, alpha-Amylcinnamaldehyde is recognized within the food and flavor industry as a defined chemical entity with a specific aromatic role, authorized under established regulatory frameworks that address synthetic flavoring agents.

How It Is Made

Alpha-Amylcinnamaldehyde is typically synthesized through organic chemical reactions that build upon the fundamental structure of cinnamaldehyde and an aliphatic aldehyde moiety. The most common route involves a condensation reaction between benzaldehyde derivatives and heptanal, yielding a conjugated aldehyde structure that confers the distinctive aroma characteristics associated with this compound. Such a reaction falls within classical methods of preparing alpha,beta-unsaturated aldehydes, where careful control of reaction conditions and catalysts influence the yield and ratio of cis/trans isomeric forms. In commercial practice, this compound is produced at scale by specialized chemical manufacturers who apply standard synthetic organic chemistry techniques, followed by purification steps such as distillation and chromatographic separation to achieve food-grade or flavor-grade quality. Purification is essential because impurities in unsaturated aldehydes can impact both sensory qualities and stability in food formulations. Quality specifications generally focus on chemical identity, assay purity, absence of undesired byproducts, and compliance with relevant flavoring agent monographs. Manufacturers often provide accompanying material safety data sheets and certificates of analysis that describe physical properties (such as appearance, refractive index, and solubility) as well as recommended storage conditions to minimize degradation. Because alpha-Amylcinnamaldehyde is an aldehyde with a reactive double bond, it can be sensitive to oxidation and may require antioxidants or inert storage conditions to maintain stability. These production and handling considerations underpin the compound’s incorporation into flavoring blends and inform guidelines for safe use in food-related applications.

Why It Is Used In Food

Alpha-Amylcinnamaldehyde is used in food formulations primarily to introduce or enhance floral, jasmine-like aromatic nuances in a wide variety of edible products. Flavoring agents such as this compound serve to tailor the sensory profile of foods and beverages, making them more appealing to consumers by contributing specific odor and taste characteristics. Compared with natural extracts that contain multiple components, a defined synthetic flavoring agent allows flavorists to achieve consistent sensory outcomes at relatively low concentrations, which is critical for large-scale food production. In practice, alpha-Amylcinnamaldehyde might be incorporated into flavored beverages, confectionery, baked goods, dairy products, and other consumer foods where a floral or complex aroma component is desired. It can also serve as a flavor adjuvant, meaning it works in concert with other flavoring substances to create balanced perception profiles, mask off-notes, or enhance the overall intensity of a flavor blend. Given its volatility and olfactory potency, careful formulation ensures that the compound contributes the desired effect without overwhelming other flavors. The regulatory acceptance of alpha-Amylcinnamaldehyde in food applications, as reflected in the U.S. Code of Federal Regulations under the synthetic flavoring substances and adjuvants provision, further supports its use, provided it is applied at levels consistent with good manufacturing practices. This acceptance is rooted in safety evaluations that consider typical intake levels in food and the compound’s metabolic and toxicological characteristics, positioning it alongside many other structurally defined flavoring agents used in modern food science.

Adi Example Calculation

Because alpha-Amylcinnamaldehyde has been characterized by expert scientific committees as not posing safety concerns at levels of intake associated with intended flavor use, a specific numeric ADI value has not been assigned in authoritative regulatory documents. Instead, safety evaluations indicate that exposures from typical food applications are well below levels of toxicological concern. If a hypothetical numeric ADI were to be considered for illustrative purposes (recognizing that it is not officially established), one might imagine dividing a no-observed-adverse-effect level from animal studies by a standard safety factor to estimate an acceptable human intake. In practice, such calculations are conducted by regulatory scientists using comprehensive datasets and conservative adjustments to account for interspecies differences. However, because no explicit ADI value is listed in current authoritative evaluations for this compound, providing a concrete numerical example here would be speculative rather than grounded in regulatory evidence.

Safety And Health Research

Safety assessments of alpha-Amylcinnamaldehyde focus primarily on toxicological endpoints relevant to flavoring agents, such as metabolic fate, irritation potential, and allergenicity. International review bodies including JECFA have evaluated available data and concluded that, at levels typical for flavoring applications, use of this compound does not raise safety concerns for consumers, considering aggregate exposure from food products. (世界卫生组织) Scientific literature on alpha-Amylcinnamaldehyde and related cinnamaldehydes indicates that unsaturated aldehydes can act as skin sensitizers and may cause irritation upon direct contact at higher concentrations, particularly in occupational or cosmetic contexts where exposure is greater. These findings inform handling and safety guidance but do not necessarily translate directly to effects from ingestion at flavoring use levels. Regulatory evaluations account for metabolic pathways that break down aldehyde functional groups, as well as threshold of toxicological concern methodologies that help determine safe exposure levels for structurally defined flavoring agents. The evidence base supporting alpha-Amylcinnamaldehyde’s acceptable use reflects these comprehensive assessments rather than isolated findings of adverse effects, emphasizing that safety depends on intended use and exposure context.

Regulatory Status Worldwide

In the United States, alpha-Amylcinnamaldehyde is listed under 21 CFR 172.515 "Synthetic flavoring substances and adjuvants," which enumerates many defined synthetic flavoring agents that may be safely used in food in accordance with good manufacturing practices. This regulatory citation reflects that the compound is permitted for its intended function when applied at levels needed to achieve its sensory effect and within the principles of good manufacturing practice. The listing also aligns with its inclusion in the FDA’s Substances Added to Food Inventory, which compiles substances used as food additives, including flavoring agents, along with their relevant CFR references and associated FEMA and JECFA identifiers. Globally, alpha-Amylcinnamaldehyde appears in flavoring agent specifications maintained by international bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA). According to JECFA evaluations, the compound has been assessed as a flavoring agent with no safety concerns at current levels of intake when used as intended, based on expert review and historical safety data. (世界卫生组织) In industry practice, expert panels like the Flavor and Extract Manufacturers Association (FEMA) have assigned a unique FEMA GRAS number to alpha-Amylcinnamaldehyde (FEMA 2061), indicating that safety data and use levels have been evaluated within that context. The FEMA GRAS status supports its use under specified conditions consistent with regulatory oversight and scientific evaluation. (世界卫生组织

Taste And Functional Properties

Alpha-Amylcinnamaldehyde exhibits sensory properties that align with its structural features as a floral aldehyde with a conjugated double bond. Organoleptically, it presents with a jasmine-like floral character complemented by mild sweet and slightly spicy notes, which can add depth and complexity to flavor profiles without dominating the overall sensory experience. Its functional utility in flavor creation stems from this distinctive aromatic profile, allowing it to contribute specific nuances that are otherwise challenging to achieve with simpler compounds. From a physicochemical perspective, this compound is a clear to pale yellow liquid at room temperature, with solubility characteristics that favor incorporation into lipid-rich or alcoholic phases rather than direct aqueous solutions. Its relative instability to oxidation means that formulation strategies often account for potential degradation, using antioxidants or sealed packaging to maintain flavor integrity over shelf life. In food systems, alpha-Amylcinnamaldehyde’s volatility and reactivity can also influence headspace aroma, making it particularly effective in applications where aroma release during consumption enhances perceived flavor quality. Functionally, flavoring agents like alpha-Amylcinnamaldehyde do not contribute nutritive value or preservation effects; rather, they influence sensory perception by interacting with olfactory receptors. Their impact depends on concentration, the presence of complementary flavor compounds, and the matrix of the food product. Formulators often adjust levels carefully to balance intensity and harmony with other ingredients, recognizing that excessive use can lead to off-notes or imbalance in the final product.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used in food science to express the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. It is generally derived from toxicological data identifying levels that do not cause adverse effects in animal studies, followed by application of conservative safety factors to account for differences between species and individual human responses. For flavoring agents such as alpha-Amylcinnamaldehyde, regulatory bodies may not establish an explicit numeric ADI when evaluations conclude that normal consumption levels associated with intended flavor use are far below levels that would pose any health concern. In such cases, expert committees may state that there is no safety concern at current levels of intake, which serves a similar purpose by reassuring stakeholders that typical exposures through food use are acceptable. It is important to understand that an ADI is not a recommended target for daily consumption; rather, it is a benchmark used in risk assessment to ensure that human exposures remain well within safe limits. For flavoring agents, typical intake tends to be orders of magnitude below conservative safety thresholds, reflecting their use at low concentrations for sensory impact rather than nutritive purposes.

Comparison With Similar Additives

Alpha-Amylcinnamaldehyde can be compared with other synthetic flavoring agents that share functional roles and sensory characteristics, such as alpha-Hexylcinnamaldehyde and cinnamaldehyde itself. Like alpha-Amylcinnamaldehyde, alpha-Hexylcinnamaldehyde is an unsaturated aldehyde used for its floral and citrus-like aromatic properties in food and fragrance applications, and both compounds are included in lists of synthetic flavoring substances permitted for use under regulatory frameworks such as 21 CFR 172.515. Cinnamaldehyde, a simpler cinnamic aldehyde derivative, contributes spicy and warm notes distinct from the floral profile of alpha-Amylcinnamaldehyde. Both compounds illustrate how variations in aliphatic side chains on a common aromatic core can yield different sensory outcomes, enabling formulators to achieve a spectrum of flavor profiles within food products. In contexts of safety evaluation, structurally related aldehydes are often assessed for similar endpoints, including metabolic processing and potential irritation effects. Regulatory decisions about permissible use levels reflect both sensory function and toxicological data, ensuring that each of these compounds can be applied in food formulations with appropriate oversight.

Common Food Applications Narrative

Alpha-Amylcinnamaldehyde is incorporated into food and beverage products primarily for its unique floral aromatic profile, which enhances overall flavor complexity. In flavored drinks — including specialty teas, fruit beverages, and crafted sodas — it can add a subtle floral character that complements fruit and botanical notes, elevating consumer sensory experiences. In confectionery items such as candies, chewing gum, and flavored sugar confections, this compound contributes to layered and nuanced taste impressions when blended with complementary flavoring agents. Bakery products, including sweet breads and pastries, benefit from the addition of floral aldehydes like alpha-Amylcinnamaldehyde, which can round out profiles with a hint of jasmine-like aroma that synergizes with vanilla or cream components. This compound’s volatility and olfactory potency make it particularly suitable for applications where aroma release during consumption is central to perceived quality. Use in dairy applications, such as flavored yogurts and ice creams, also reflects the industry’s interest in creating distinctive sensory signatures. Across these applications, flavorists balance the compound with other ingredients to achieve harmony in the final product, taking into account formulation complexity, processing conditions, and consumer preferences. The regulatory acceptance of alpha-Amylcinnamaldehyde in food systems, as evidenced by specific listings in regulatory frameworks, supports its continued use where appropriate. Its inclusion enables manufacturers to achieve targeted flavor effects while adhering to safety and manufacturing guidelines that prioritize consumer protection and consistent sensory outcomes.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No specific EFSA numeric ADI assigned in available authoritative sources

JECFA

  • Year: 2000
  • Notes: JECFA concluded no safety concern rather than a numeric ADI
  • Adi Display: No safety concern at current levels of intake when used as a flavouring agent

Sources

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