BETA-ANGELICALACTONE

CAS: 591-11-7 FLAVORING AGENT OR ADJUVANT

BETA-ANGELICALACTONE is an organic gamma-lactone compound with the CAS number 591-11-7 used experimentally as a flavoring agent or adjuvant in formulations. Limited public regulatory listings exist for this chemical as a food additive or flavoring substance in major government inventories.

What It Is

BETA-ANGELICALACTONE is a small organic compound belonging to the class of lactones, specifically a gamma-lactone structure that can contribute subtle flavor characteristics when used in flavor chemistry contexts. Lactones are cyclic esters typically formed from hydroxyl acids and are known for participating in aroma and taste profiles in a variety of natural and synthetic flavor systems. The chemical identifier CAS number 591-11-7 uniquely references this substance in chemical and regulatory databases, and it is described under a variety of systematic and semisystematic names that reflect its structural characteristics. Lactones like BETA-ANGELICALACTONE are often considered for use as flavoring agents or adjuvants because of their potential to influence sensory profiles, although the amount and context of their use require careful formulation. In technical terms, BETA-ANGELICALACTONE has been referenced in industrial and research chemical catalogs as a reagent and intermediate for organic synthesis, and occasionally noted in flavor and fragrance supplier libraries. Its designation as a "FLAVORING AGENT OR ADJUVANT" underscores its application not as a nutrient or preservative but as a component that could modify or support the perception of flavor in food products under certain conditions. Curated chemical databases and supplier records indicate the compound has a simple molecular structure with the formula C5H6O2 and can exist as a colorless liquid under standard conditions, with physicochemical properties that include limited water solubility and appreciable solubility in organic solvents. These attributes influence how it might be incorporated into flavor systems and how it interacts with other ingredients. Although BETA-ANGELICALACTONE appears in technical catalogs and flavor chemistry contexts, its formal inclusion in major flavor regulatory listings such as the U.S. Food and Drug Administration’s Substances Added to Food inventory or established flavoring agent lists is not clearly documented in public regulatory resources. As a result, it is considered an experimental or investigational flavoring agent rather than a widely recognized, authorized direct food additive in mainstream food regulatory frameworks. This distinction matters because additives with well‑established regulatory listings often have formal specifications, tolerated use levels, and safety evaluations, whereas investigational agents may be used only in controlled research or formulation development settings.

How It Is Made

The synthesis and preparation of BETA-ANGELICALACTONE typically follow general principles of organic lactone formation rather than proprietary industrial processes. Gamma-lactones such as this one can be prepared via intramolecular esterification of hydroxy acids, often under conditions that promote cyclization and water removal. For example, a suitable hydroxy unsaturated acid precursor such as 4-hydroxy-2-pentenoic acid may cyclize under controlled acidic conditions to yield the gamma-lactone ring found in BETA-ANGELICALACTONE. Organic chemists might use dehydration catalysts, controlled heating, and solvent selection to influence reaction pathways that favor the formation of the desired lactone structure over other possible byproducts. Commercial synthesis routes are optimized for purity, yield, and reproducibility. These routes may employ protecting groups to manage reactive sites, selective catalysts to enhance cyclization efficiency, or refined purification techniques such as distillation or chromatographic methods to isolate the target lactone from side products. The relatively low molecular weight and volatility of BETA-ANGELICALACTONE demand that production conditions be carefully engineered to manage losses during synthesis and purification. Suppliers typically offer the substance at defined purity levels, often specifying 95% or greater, to support laboratory research, formulation work, or potential industrial applications. Quality specifications for manufactured BETA-ANGELICALACTONE may include limits on residual solvents, related chemical impurities, and moisture content, which are critical for applications where sensory effects are evaluated. Analytical methods such as gas chromatography coupled with mass spectrometry (GC‑MS) and nuclear magnetic resonance (NMR) spectroscopy are commonly used to confirm structure and assess purity. Because the compound’s regulatory status as a flavoring agent is not broadly documented in major food additive databases, industrial use is confined to research, custom flavor formulation work, or contexts where explicit regulatory compliance is established on a case‑by‑case basis. In commercial chemical catalogs, BETA-ANGELICALACTONE is listed alongside other specialty organic compounds used for chemical synthesis or flavoring research, with physical property data such as boiling point and density provided to inform safe handling and application. Users of the compound must employ appropriate industrial hygiene practices, including protective equipment and containment measures, because gamma-lactones can exhibit irritancy or other hazards in concentrated form. Good manufacturing practice (GMP) and safety data sheet guidelines are standard for handling and storage, which also influence how the compound is made available to users intending to explore its sensory properties or technological effects in product systems.

Why It Is Used In Food

Flavoring agents and adjuvants like BETA-ANGELICALACTONE are incorporated into food formulations primarily to enhance or modify sensory attributes. Food flavor systems are complex mixtures where individually subtle compounds can synergize to create distinct aroma and taste profiles. Gamma-lactones contribute to a range of sensory impressions, from creamy and fruity notes in some contexts to more subtle background complexity in others. These compounds are often used in combination with other flavor constituents to achieve a target sensory profile that aligns with consumer expectations for specific products. The designation "FLAVORING AGENT OR ADJUVANT" reflects the role of BETA-ANGELICALACTONE not as a bulk ingredient or nutrient but as a component that influences perception. Flavor adjuvants support the performance of primary flavoring ingredients, potentially enhancing their perceived intensity or modifying how they develop during processing and consumption. This can be particularly relevant in complex matrices such as confectionery, beverages, baked goods, and dairy analogs, where subtle lactone compounds interplay with other volatile and nonvolatile constituents to shape the final flavor experience. Food scientists and flavor formulation specialists consider both the sensory contribution and the physicochemical behavior of such flavoring agents. BETA-ANGELICALACTONE’s solubility profile, volatility, and stability under processing conditions influence how and where it might be used. For example, in products subjected to heat, lactones with moderate volatility may dissipate or transform, which must be factored into formulation decisions to ensure consistency and quality. In contrast, lower processing temperatures and encapsulation techniques can help preserve delicate flavor notes. Although specific use levels or regulatory limits for BETA-ANGELICALACTONE in food products are not widely published in major food additive regulations, flavor chemists often refer to expert evaluations and industry practice guidelines when considering inclusion of experimental agents. Such use is typically governed by the principles of good manufacturing practice, meaning the compound is used at the minimum level needed to achieve the desired sensory effect and ensure consumer safety. These practices aim to balance technical performance with compliance and safety considerations, particularly when regulatory listings are not definitive.

Adi Example Calculation

Although a formal ADI value is not established for BETA-ANGELICALACTONE in publicly accessible regulatory monographs, the concept of an example calculation can help illustrate how ADI guidance is applied when such values are available for other additives. In general, ADI calculations use an established mg/kg bw/day threshold and a hypothetical body weight to estimate safe exposure. For instance, if a regulatory authority established an ADI of X mg/kg bw/day for a food additive, a person weighing 70 kilograms would have a theoretical safe daily intake of 70 * X mg per day. This calculation helps food scientists estimate whether typical use levels in products could lead to exposures below the safety threshold. Because BETA-ANGELICALACTONE does not have a confirmed numeric ADI from authoritative bodies in publicly available databases, it is not appropriate to assign a hypothetical numeric value here. Without such a value, any calculation would be speculative rather than grounded in verified regulatory data. In practice, when a numeric ADI is available, manufacturers would estimate the quantity of the additive contributed by all products in the diet to ensure that total exposure does not exceed the benchmark. For example, if a compound had an ADI of 1 mg/kg bw/day and most foods contained less than 0.01 mg per serving, even multiple servings would likely result in exposures well below the threshold for a typical adult. The absence of a numeric ADI for BETA-ANGELICALACTONE underscores the importance of robust safety data and regulatory evaluation before establishing specific intake recommendations. Until such data is available and reviewed by regulatory authorities, the use of such investigational compounds remains under the guidance of good manufacturing practice and expert safety assessment rather than defined numeric intake limits.

Safety And Health Research

Evaluating the safety of any compound considered for use as a flavoring agent or adjuvant in food products involves a comprehensive review of toxicological data, exposure assessments, and regulatory risk evaluations. For many well‑established food additives, peer‑reviewed toxicology studies and regulatory risk assessments provide quantitative benchmarks such as acceptable daily intake (ADI) values. However, for investigational compounds such as BETA-ANGELICALACTONE, publicly accessible toxicological data specific to dietary exposure are limited or not widely documented in major regulatory monographs. This means that safety assessments often rely on general principles of chemical hazard characterization and expert judgment rather than extensive published regulatory evaluations. Toxicological hazard characterization typically includes evaluation of acute and chronic toxicity, genotoxicity, reproductive and developmental toxicity, and organ‑specific effects in laboratory studies. Safety margins are established by comparing no‑observed‑adverse‑effect levels (NOAELs) from animal studies to estimated human exposure, with appropriate uncertainty factors applied to account for interspecies differences and variability in human populations. Without formal toxicology monographs available in public regulatory databases for BETA-ANGELICALACTONE, specific hazard endpoints and safety margins are not documented in a way that can be independently verified. In lieu of detailed public toxicology data, industry professionals may refer to safety data sheets, supplier information, and analog assessments to gauge potential hazard profiles. For example, supplier safety documentation for BETA-ANGELICALACTONE indicates that concentrated forms of the compound can cause skin and eye irritation and respiratory irritation if inhaled, and appropriate protective measures are recommended during handling. These observations reflect concerns typical of many organic solvents and lactones when encountered at high concentrations in laboratory or industrial environments, but they do not directly translate to dietary exposure risk at trace levels used in flavor systems. Regulatory expert panels such as the Flavor and Extract Manufacturers Association (FEMA) historically review flavoring substances for safety under conditions of intended use. The FEMA GRAS (Generally Recognized as Safe) process involves review of available toxicological data and established use history to determine whether a flavoring substance can be considered safe under conditions of intended use. A listing for BETA-ANGELICALACTONE in FEMA flavor libraries suggests interest and potential evaluation within the context of flavor chemistry, but the presence of such a listing does not itself constitute a public regulatory endorsement or quantified safety threshold. Consumers and manufacturers alike benefit from transparent safety assessments, and researchers and regulatory authorities continue to expand the data available for emerging flavoring agents. In the absence of specific numeric safety benchmarks from authoritative bodies, caution and professional judgment are applied when considering investigational compounds for food applications.

Regulatory Status Worldwide

The regulatory status of BETA-ANGELICALACTONE as a food additive or flavoring agent varies by jurisdiction, and in many cases is not explicitly defined in major public regulatory inventories. In the United States, the Food and Drug Administration (FDA) maintains the Substances Added to Food inventory (formerly known as EAFUS), which includes food additives, color additives, and flavoring substances evaluated by expert panels such as the Flavor and Extract Manufacturers Association (FEMA) and JECFA. A search of this inventory indicates that the presence of a substance name in the database does not itself constitute formal FDA approval for that substance’s use in food products, and regulatory status must be determined based on applicable regulations and scientific evaluation. Inclusion in the inventory may reflect evaluation by industry panels or historical consideration rather than an explicit regulation permitting use, and public FDA records do not clearly list a direct regulation authorizing BETA-ANGELICALACTONE for defined use levels in food. This situation underscores the need for careful regulatory review when considering investigational flavoring agents. In the European Union (EU), flavoring agents and food additives are regulated under specific frameworks, including the Union list of flavorings and food additives with assigned E-numbers where applicable. Public databases and regulatory lists do not prominently feature an E-number or specific authorization for BETA-ANGELICALACTONE, suggesting that it is not currently recognized as a mainstream authorized flavoring agent with an associated E-number in the EU. This means that manufacturers wishing to use the compound in food products in the EU would need to consult relevant regulations and potentially seek clarification from national food safety authorities or the European Food Safety Authority (EFSA) regarding its status and any required safety assessments. International bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluate food additives and flavoring agents for safety and provide specifications for identity and purity. While JECFA evaluates many classes of flavorings, including lactones, publicly accessible databases for specific JECFA evaluations must be searched to confirm whether BETA-ANGELICALACTONE has an individual JECFA specification or assessment. The absence of an obvious entry in public searches suggests that a dedicated JECFA evaluation for this compound may not be readily available in the current publicly searchable database, though general lactone specifications exist for structurally related substances. Without a confirmed JECFA monograph or numeric acceptable daily intake (ADI) value in the JECFA database, regulatory clarity remains uncertain. Regulatory frameworks in other jurisdictions such as Canada, Japan, and Australia/New Zealand similarly require that additives be listed in appropriate food additive schedules or deemed safe via equivalent assessment processes. The lack of a well‑documented listing for BETA-ANGELICALACTONE means that responsible use in these regions involves direct engagement with regulatory agencies and safety evaluation consistent with local requirements. In all cases, manufacturers and formulators must ensure that any use of investigational flavoring agents aligns with applicable laws and demonstrates safety based on available evidence and expert review.

Taste And Functional Properties

Compounds in the gamma-lactone class, including BETA-ANGELICALACTONE, are generally explored for their impact on aroma and taste due to the cyclic ester functional group that can interact with olfactory receptors. While detailed public sensory descriptors specific to BETA-ANGELICALACTONE are sparse, gamma-lactones as a group are known for contributing subtle sensory attributes that range from creamy, coconut-like notes to sweet, fruity or buttery impressions depending on structural context and concentration. Sensory panels in flavor research settings evaluate such compounds qualitatively and quantitatively to understand how they influence overall flavor perception in combination with other flavor constituents. In terms of functional properties, lactones like BETA-ANGELICALACTONE exhibit moderate volatility at ambient conditions, allowing them to participate in the aroma profile without overwhelming other components. Their solubility in organic phases and limited water solubility influence how they distribute in food matrices. In emulsified systems such as dairy or beverage emulsions, their partitioning between phases can affect headspace concentration and perceived intensity. Additionally, the compound’s stability under pH variations and processing conditions such as mild heating influences its functional behavior. Some lactones may degrade or react under prolonged heat or extreme pH, which necessitates careful consideration during formulation to preserve sensory integrity. The functional behavior of BETA-ANGELICALACTONE also intersects with texture and mouthfeel effects in certain applications. While not a texturizer itself, its presence can subtly alter the overall sensory experience when paired with other ingredients. For example, in bakery products or confections where roasted, sweet or caramelized flavor profiles are desired, lactones can enhance the richness of the aroma bouquet. In beverage systems, they may contribute to the depth and complexity of fruit or cream notes. Flavorists and food developers often conduct bench trials and controlled sensory evaluations to determine appropriate inclusion rates that achieve the target sensory objective while maintaining balance with other components. Because specific quantitative sensory data for BETA-ANGELICALACTONE is not broadly published in open scientific literature, these assessments are typically internal to product development teams and guided by expert knowledge in flavor chemistry.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) is central to regulatory evaluations of food additives and flavoring agents. An ADI represents the amount of a substance that can be consumed daily over a lifetime without appreciable risk to health, based on established toxicological data and safety assessments. It is typically expressed in milligrams of the substance per kilogram of body weight per day (mg/kg bw/day) and incorporates uncertainty factors to account for variability between test animals and humans and within human populations. For well‑studied food additives, regulatory bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) or the European Food Safety Authority (EFSA) derive ADI values using robust toxicological datasets. These values provide benchmarks that help manufacturers ensure that dietary exposure remains within safe limits when additives are used in food products at regulated levels. ADIs are not recommended target intakes but rather safety thresholds that incorporate conservative assumptions to protect public health. In the case of BETA-ANGELICALACTONE, a specific numeric ADI value from authoritative regulatory sources is not available in currently accessible public databases. Without a confirmed ADI established by JECFA or EFSA, it is not possible to present a validated numeric threshold for safe daily intake. This lack of an established ADI means that safety evaluations for BETA-ANGELICALACTONE as a flavoring agent must rely on broader chemical hazard principles and internal assessments rather than public regulatory benchmarks. When ADIs are not formally defined, professionals in food safety and formulation exercise caution by applying conservative use levels and relying on expert judgment in the context of overall exposure estimates. Understanding what an ADI represents helps contextualize why regulatory authorities emphasize comprehensive toxicological data and formal safety evaluations. ADIs are established only after careful review of all available scientific evidence, including animal studies, human data where available, and mechanistic information. They reflect lifetime exposure considerations rather than short‑term or acute effects alone. In the absence of a recognized ADI for BETA-ANGELICALACTONE, formulators and regulatory specialists are guided by the principle of using the minimum effective level consistent with good manufacturing practice and ensuring that overall exposure remains low relative to any known hazard indicators.

Comparison With Similar Additives

BETA-ANGELICALACTONE belongs to a broader class of gamma-lactones and related cyclic ester flavoring agents that have structural and sensory similarities. Comparing this compound with better‑known lactones and flavoring agents helps contextualize its potential applications and safety considerations. For example, gamma‑undecalactone and delta‑decalactone are lactones used in fruit and cream flavor profiles, valued for their peachy or creamy notes in beverages, confectionery, and dairy products. These compounds are often well characterized with established flavor descriptors, functional behavior in food matrices, and, in many cases, documented regulatory status that includes recognized use levels and safety evaluations. In contrast, BETA-ANGELICALACTONE’s sensory characterization is less well documented in open literature, and its regulatory recognition is more limited. This means that while gamma‑undecalactone might be selected for formulations with predictable sensory impact and documented safety benchmarks, BETA‑ANGELICALACTONE would be considered more of an experimental adjunct with less publicly available sensory and regulatory data. Another comparative example is delta‑octalactone, which contributes coconut and creamy notes and is often included in flavor libraries with defined use cases. Flavor and extract manufacturers carefully integrate such compounds based on both sensory and safety profiles. Comparisons also extend to other classes of flavoring agents such as esters and aldehydes, which provide fruity, floral, or green notes in food products. For example, ethyl butyrate offers a pineapple and fruity profile that is widely used in beverages and confections with established regulatory listings, while benzaldehyde provides almond notes with a well‑documented safety profile. These compounds differ from gamma-lactones not only in sensory impact but also in regulatory history and public safety evaluations. BETA-ANGELICALACTONE’s position as a less documented lactone highlights the importance of thorough safety and regulatory assessment before mainstream use. In practical formulation work, flavor chemists often leverage structurally similar compounds with robust sensory and safety data as anchors in product development. Investigational compounds like BETA-ANGELICALACTONE may be explored to fine‑tune sensory nuances, but their incorporation is guided by expert judgment and regulatory caution. This comparative perspective helps clarify why well‑established additives with comprehensive documentation are preferred in commercial formulations, while investigational agents remain subject to further evaluation.

Common Food Applications Narrative

Flavoring agents and adjuvants similar to BETA-ANGELICALACTONE are considered in a wide range of food product categories where nuanced aroma and taste profiles are essential. In confectionery applications such as chocolates, caramels, and gummies, subtle gamma-lactones may support the perception of sweetness and richness without adding caloric sweetness themselves. These compounds can help round out complex flavor blends when paired with sugar, cocoa, or fruit extracts. In dairy and dairy analog products, lactones may contribute creamy notes that augment texture perception even in low‑fat formulations. Beverage formulations, including flavored waters, soft drinks, and ready-to-drink teas, often incorporate a suite of volatile flavoring agents to achieve consistent and appealing taste profiles. In such systems, minor constituents like BETA-ANGELICALACTONE could be evaluated for their ability to enhance fruit, citrus, or creamy nuances. Similarly, in bakery products such as cookies, cakes, and pastries, flavor developers may explore gamma-lactones as part of complex flavor kits to deliver home‑baked sensory signatures. The interaction between flavor compounds and Maillard reaction products formed during baking can create multidimensional sensory outcomes that benefit from carefully selected adjuncts. Sauces, dressings, and condiments represent additional categories where flavor complexity is desirable. Here, lactone compounds may be part of flavor accents that complement acidity, sweetness, and umami. Their integration requires thorough evaluation to ensure stability during shelf life and compatibility with other ingredients. In savory snacks and processed foods, background lactone notes could subtly enhance roasted or toasted characteristics when combined with spices and other aroma constituents. It is important to note that the actual use of BETA-ANGELICALACTONE in commercial food products is governed by regulatory frameworks and best practice principles. Developers considering this compound must ensure compliance with applicable food additive regulations in their markets, which may involve internal safety assessments, expert panel evaluations, or coordination with regulatory authorities when public listings are not explicit. The narrative above describes broad categories where lactone‑type flavoring agents are conceptually relevant, but specific inclusion of BETA-ANGELICALACTONE requires careful technical and regulatory consideration.

Safety & Regulations

FDA

  • Notes: No specific FDA regulation authorizing BETA-ANGELICALACTONE as a food additive was identified in the public Substances Added to Food inventory, and inclusion in that inventory does not confirm approval.

EFSA

  • Notes: EFSA has not published a specific E-number or ADI value for BETA-ANGELICALACTONE in publicly available lists.

JECFA

  • Notes: A dedicated JECFA specification or evaluation for this compound was not found in publicly accessible databases.

Sources

Comments

No comments yet. Be the first to share!