ALPHA-IONOL

CAS: 25312-34-9 ANTIOXIDANT, FLAVORING AGENT OR ADJUVANT

ALPHA-IONOL is a flavouring agent and antioxidant substance with a floral woody profile used in foods and beverages. It has been evaluated by JECFA with no safety concern at typical intake levels.

What It Is

ALPHA-IONOL is an organic chemical compound identified by CAS number 25312-34-9 that functions in food systems primarily as an antioxidant and a flavouring agent. It belongs to a class of alicyclic alcohols that contribute a floral, woody and violet-like aroma when used at low concentrations in food formulations. In chemical terms, it is a substituted butenol bearing a trimethylcyclohexene moiety, providing both its sensory character and its chemical stability profile. This compound is represented in authoritative chemical databases and food additive evaluations, and it is commonly referenced by the PubChem CID 5363817, where basic structure and physicochemical identifiers are listed. In international food additive nomenclature, ALPHA-IONOL has been assessed by expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which concluded "no safety concern at current levels of intake when used as a flavouring agent," indicating its recognised role in flavour applications without an established health risk at typical exposure levels. The designation of this substance in flavour registries also includes a FEMA number 3624, a reference used within flavour industry safety evaluations. The compound, while used as a flavouring ingredient, may also exhibit antioxidant properties that help stabilise sensitive components in food and beverage systems. Its sensory attributes are described in industry references as woody, sweet, floral and ionone-like, which contribute to complex flavour profiles in consumer products.

How It Is Made

The production of ALPHA-IONOL typically involves synthetic organic chemistry pathways designed to yield a high-purity isomer suitable for sensory applications. At a broad level, such synthesis begins with precursors containing cyclohexene and butenol fragments, which are brought together through controlled reactions that form the desired substituted alcohol structure. Industrial-scale synthesis may employ catalytic hydrogenation, selective oxidation and controlled addition reactions to form the 4-(trimethylcyclohexenyl)-3-buten-2-ol backbone that defines this compound. Following chemical synthesis, purification steps such as distillation and chromatographic separation are used to isolate the target isomer at the required purity for food or fragrance applications. Quality control measures ensure that byproducts and residual reagents are removed to concentrations that meet regulatory or industry standards for sensory ingredients. Manufacturers typically verify identity and purity through spectroscopic methods, such as nuclear magnetic resonance and gas chromatography, ensuring that the final product meets defined specifications. From an industrial perspective, ALPHA-IONOL may also be sourced through partial synthesis or modification of naturally derived compounds. For example, some ionone-like compounds present in botanical extracts can serve as starting points to yield the desired structure via targeted chemical transformation. However, the majority of commercial supply is derived from controlled synthetic routes that provide consistent quality and supply volumes needed for food and flavour ingredient markets. These production pathways are developed in compliance with good manufacturing practices to ensure food-grade quality where intended for flavour use.

Why It Is Used In Food

ALPHA-IONOL is used in food primarily for its sensory impact and its contribution to product stability. As a flavouring agent, it imparts a woody, floral and sweet aromatic character that enhances a range of flavour profiles, especially in applications where complex aroma notes are desirable. The compound’s aroma attributes help to fine-tune flavour balances in products like confectionery, beverages, dairy desserts and fruit-flavoured goods, adding depth and complexity beyond simple sweet or fruity notes. In addition to sensory roles, ALPHA-IONOL has antioxidant properties that may be leveraged in formulations to protect sensitive ingredients from oxidative degradation. Oxidation can lead to off-flavours, loss of aroma intensity and deterioration of fats and oils; thus, incorporating an antioxidant like ALPHA-IONOL can contribute to shelf-life stability and maintain product quality over time. This dual functionality – as a flavour-enhancing compound and a stabilising agent – makes it a versatile ingredient in complex formulations. Product developers may choose ALPHA-IONOL when creating nuanced flavour experiences that require floral or woody notes, particularly in products that benefit from a more sophisticated aromatic profile. It is not uncommon for flavourists to blend ALPHA-IONOL with other aromatic compounds to achieve a target sensory impact while concurrently utilising its antioxidant capacity to support ingredient stability during processing and storage. The combination of these technological roles explains its selection in niche flavour applications where both sensory and stability considerations are important.

Adi Example Calculation

The concept of an acceptable daily intake (ADI) can be illustrated with a hypothetical scenario, even when a specific numeric ADI is not established for a compound like ALPHA-IONOL. Imagine a hypothetical ADI of 1 mg per kilogram of body weight per day for a flavouring substance in general. For a person weighing 70 kilograms, this would translate to a total allowable intake of 70 mg of the substance per day under that hypothetical ADI. In food flavour use cases, typical levels of flavouring ingredients are significantly lower than such hypothetical thresholds, and average dietary exposure from multiple food sources remains far below unless the substance is used in unusually high amounts. It is important to note that this example is purely illustrative and does not reflect an actual regulatory ADI assigned to ALPHA-IONOL. In the case of ALPHA-IONOL, expert evaluations found no safety concern at typical intake levels, and no specific numeric ADI was established. The purpose of an ADI example is to demonstrate how regulatory risk assessors might express safe intake levels in numeric terms when such values are assigned.

Safety And Health Research

Safety evaluations of ALPHA-IONOL are grounded in reviews of toxicological data by expert committees. The Joint FAO/WHO Expert Committee on Food Additives examined this compound and concluded that there is no safety concern at current intake levels when used as a flavouring agent, indicating that the evidence available at the time did not identify hazards at typical exposure. This evaluation considered endpoints relevant to food safety, such as general toxicity and exposure patterns. Such expert reviews focus on whether regular consumption through food flavour use could meaningfully contribute to adverse health outcomes. Because ALPHA-IONOL is used at low concentrations in flavour applications, exposure levels for consumers are generally low. Regulatory safety assessments typically account for this limited exposure when determining whether a compound warrants further restrictions or a quantitative acceptable daily intake. In the case of ALPHA-IONOL, international expert evaluations did not establish a numeric ADI but rather indicated that levels of use in food products pose no safety concern based on the available evidence. Research pertaining to health outcomes specifically linked to ALPHA-IONOL use in food beyond sensory and antioxidant utility is limited in the public regulatory literature. As a consequence, safety reviews emphasise established toxicological principles and international committee conclusions rather than detailed mechanistic or long-term clinical studies. The absence of specific numeric regulatory limits reflects this context.

Regulatory Status Worldwide

International regulatory evaluations of ALPHA-IONOL reflect recognition of its use as a flavouring substance. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated ALPHA-IONOL (JECFA No. 391) and concluded that there is no safety concern at current levels of intake when used as a flavouring agent, based on toxicological and exposure assessments published in a 1998 evaluation report. This evaluation indicates that typical usage levels in food products do not raise health concerns according to expert review. The specific language of the JECFA report states that there is "no safety concern at current levels of intake when used as a flavouring agent," and this contextualises its inclusion in flavouring evaluations without quantitative acceptable daily intake limits being established. In the United States, ALPHA-IONOL is listed in the FDA Substances Added to Food database, which catalogues substances recognised in food ingredient inventories. However, it is not listed with a specific CFR section that outright authorises or conditions its use under defined regulatory thresholds in the same manner as many direct food additives. As such, definitive regulatory permission with numeric conditions in the CFR could not be confidently identified, and US regulatory approvals remain conservatively described without a defined CFR reference. Within the European Union, comprehensive regulatory listings for food additives include an annexed database of permitted substances under Regulation (EC) No 1333/2008, but specific entries for every flavouring compound are subject to individual assessment and authorisation. At this time, there is no definitive EU E-number assigned to ALPHA-IONOL in the authorised additives database, and EFSA evaluations relevant to this substance have not been identified with a numeric ADI. As a result, EFSA status remains unspecified. Overall, ALPHA-IONOL’s regulatory status reflects the outcomes of safety assessments by international expert bodies and listing in food substance inventories. Where formal numeric limits or explicit authorisations are unavailable, conservative descriptions and general inventory listings are used to contextualise its recognised roles as a flavouring substance.

Taste And Functional Properties

ALPHA-IONOL is characterised by a sensory profile that is woody, floral and slightly sweet, often described as reminiscent of violet or ionone-like notes. In organoleptic terms, these attributes contribute a sophisticated aromatic layer that can elevate flavour complexity when used judiciously in food and beverage formulations. At appropriate use levels, it provides a balanced sensory contribution without overpowering other components of a flavour blend. From a functional perspective, ALPHA-IONOL exhibits limited water solubility but demonstrates compatibility with lipid phases and alcohol-based systems, which aligns with its use in flavour concentrates, alcoholic beverages and emulsion systems. Its moderate volatility ensures that aromatic notes can be perceived without rapid dissipation during consumption, yet it does not dominate the flavour profile when incorporated at levels calibrated by flavour professionals. In addition to sensory impact, the compound’s antioxidant behaviour can help reduce oxidative changes in sensitive ingredients, such as unsaturated fats and volatile aroma compounds, thereby contributing to product stability. Its heat and pH stability characteristics are influenced by formulation context; in general, aromatic alcohols like ALPHA-IONOL retain functional properties in a range of processing conditions, though extreme heat or highly acidic environments may reduce sensory potency. Overall, ALPHA-IONOL’s combined sensory and functional attributes make it a valued ingredient in complex flavour systems where both aroma and ingredient stability contribute to the desired consumer experience. Its use must be carefully calibrated by formulation specialists to achieve targeted sensory outcomes without unintended interactions with other components.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a risk assessment metric used by regulatory and expert bodies to estimate a daily exposure level for humans that is likely to be without appreciable health risk over a lifetime. It is typically expressed in milligrams of the substance per kilogram of body weight per day and is derived from toxicological studies with safety factors applied. For many flavouring agents including ALPHA-IONOL, expert committees such as JECFA evaluate available toxicity and exposure data to determine whether setting a numeric ADI is necessary. In the case of ALPHA-IONOL, JECFA concluded there is no safety concern at current levels of intake when it is used as a flavouring agent. That determination implies that routine dietary exposure from food products is sufficiently low that establishing a formal ADI value was not considered essential to protect public health. In other words, typical use levels in foods do not approach thresholds that would trigger regulatory concern, according to the data reviewed. Consumers should understand that an ADI is a conservative benchmark intended for regulatory risk management and not a target for daily consumption. When an expert body concludes that no safety concern exists at current levels, it implies that observed intake from normal food use is well below any level that might pose health risks based on available evidence. This assessment helps regulators and industry alike to ensure that flavouring substances are used in ways consistent with consumer safety expectations.

Comparison With Similar Additives

ALPHA-IONOL can be compared with other aroma and antioxidant compounds used in flavour applications. For example, compounds like beta-ionone and methyl anthranilate also provide floral and fruity aromatic notes, respectively, but differ in their sensory profiles. Beta-ionone tends to convey violet-like floral characteristics with underlying woody tones, while methyl anthranilate imparts grape-like sweetness. In comparison, ALPHA-IONOL’s woody, floral profile is often described as softer and more rounded, making it suitable for blending with other aroma constituents to achieve nuanced flavour effects. From a functional standpoint, antioxidants such as butylated hydroxytoluene (BHT) and tocopherols are used to retard oxidation in food systems. BHT is a synthetic phenolic antioxidant with broad usage in fats and oils, while tocopherols are natural antioxidants derived from vitamin E sources. ALPHA-IONOL’s antioxidant activity is more modest and secondary to its primary role as a flavouring agent, distinguishing it from dedicated antioxidant additives that are incorporated specifically for stability rather than sensory contribution. When formulating products, flavourists may choose between these agents based on desired sensory outcomes and the need for oxidative protection. While compounds like beta-ionone focus on floral depth and BHT on oxidative stability, ALPHA-IONOL offers a balance of aromatic complexity and ancillary antioxidant function, making it a versatile component in select applications.

Common Food Applications Narrative

In everyday food and beverage products, ALPHA-IONOL finds application in categories where nuanced flavour profiles are desired alongside stability benefits. For example, in confectionery items such as fruit-flavoured candies and sugar confectioneries, the woody and floral notes contribute depth beyond simple sweetness, enhancing the overall sensory appeal. Similarly, in dairy-based desserts like ice cream and gelatin desserts, ALPHA-IONOL can complement other flavour ingredients to produce a more rounded aromatic experience. Beverage applications are another common area where this compound is used; it can be found in soft drinks, nonalcoholic flavoured beverages and ready-to-drink beverages that benefit from layered aromatic characteristics. When paired with fruit and spice notes, ALPHA-IONOL adds complexity that can elevate the perceived quality of these products. Its inclusion in alcoholic beverages, such as spirits or liqueurs, also highlights its versatility, aligning with floral or woody flavour themes that contribute to a distinctive sensory profile. Beyond sweet and beverage categories, ALPHA-IONOL may be incorporated into baked goods where enriching aromatic attributes are sought. Baked goods with spice or berry flavour elements can leverage the floral undertones of ALPHA-IONOL to enhance consumer appeal without masking the inherent flavours of the primary ingredients. In fruit preserves and fruit-flavoured syrups, the compound complements natural fruit notes and helps sustain aromatic character through processing. The presence of ALPHA-IONOL in a range of products reflects its role as a subtle yet effective flavour component. It is not typically used as a primary flavour but rather as part of a carefully balanced flavour system that contributes specific aromatic facets. Its dual role as an antioxidant can also support product quality, particularly in formulations exposed to oxygen during processing or storage. This combination of sensory and functional utility underscores why product developers may select ALPHA-IONOL in specific applications where refined flavour expression and ingredient performance are priorities.

Safety & Regulations

FDA

  • Notes: No specific CFR section found for defined use conditions; listed in Substances Added to Food inventory without explicit numeric limits.

EFSA

  • Notes: EFSA specific evaluations for this compound were not identified in available authoritative sources.

JECFA

  • Notes: JECFA concluded no safety concern at current intake levels but did not establish a numeric ADI.

Sources

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