BETA-CARYOPHYLLENE ALCOHOL ACETATE

CAS: 57082-24-3

BETA-CARYOPHYLLENE ALCOHOL ACETATE (CAS 57082-24-3) is a synthetic ester compound related to terpene derivatives used in flavor and fragrance applications with a characteristic woody, dry and amber-like odor profile.

What It Is

BETA-CARYOPHYLLENE ALCOHOL ACETATE is a chemical compound belonging to the class of organic esters derived from the beta-caryophyllene alcohol moiety. As an acetate ester it combines an alcohol functional group with acetic acid through an esterification reaction. Chemically it is identified by the CAS registry number 57082-24-3 and is known by several alternative names reflecting its structure. The term "beta-caryophyllene" portion refers to a bicyclic terpene skeleton common in essential oils from plants, and the acetate portion indicates the presence of the acetylated alcohol group that modifies odor and volatility. In industrial contexts this compound is typically described within databases of aroma chemicals and specialty ingredients for sensory uses. Its molecular formula and physical properties are catalogued in public chemistry data repositories. The compound itself is not one of the widely studied food additives with an established acceptable daily intake from major regulatory bodies, and the detailed regulatory status for food use is not clearly codified in major food additive regulatory lists. From a structural perspective BETA-CARYOPHYLLENE ALCOHOL ACETATE is part of the broader category of terpene-derived esters that have sensory properties attractive for flavor and fragrance formulators. These molecules often share features such as relatively low polarity and a hydrophobic bicyclic backbone that contributes to odor perception in applications. While its specific technical function designation for food is not definitively listed in major regulatory codifications, it is encountered in industry catalogs alongside other aroma chemicals that can contribute nuanced woody, resinous, or fruity notes in finished products. Because it is an ester derived from a terpene alcohol it may resemble other common flavor esters in its overall chemical class. In the context of ingredient encyclopedias BETA-CARYOPHYLLENE ALCOHOL ACETATE is therefore defined as a specialty ester derived from a terpene alcohol that is principally encountered in formulations where engineered sensory effects are desired.

How It Is Made

The production of BETA-CARYOPHYLLENE ALCOHOL ACETATE involves chemical synthesis in which the precursor beta-caryophyllene alcohol is reacted with acetic acid or an acetic acid derivative under conditions that promote esterification. Esterification reactions are a class of organic chemistry transformations where an alcohol and an acid form an ester linkage with the removal of water or another small molecule depending on catalysts used. Industrial methods for producing esters often utilize acid catalysts, controlled temperatures, and removal of byproducts to drive the reaction toward the desired ester product. Source catalog descriptions of the compound indicate that it is prepared and supplied as a specialty chemical for use in aroma and fragrance sectors, which implies standardized manufacturing processes under controlled conditions. In practice manufacturers producing this compound will source the terpene-derived alcohol precursor either by extraction from natural essential oil fractions or by chemical synthesis routes that yield the specific stereochemistry required. The alcohol precursor is then combined with acetic acid or acetic anhydride in the presence of catalysts to form the acetate ester. Purification steps such as distillation or chromatography are employed to isolate the target compound with the desired purity grade suitable for industrial formulation. Quality control testing using spectroscopic and chromatographic methods ensures that impurities are minimized and the product meets specification for sensory applications. Purity and grade specifications for such compounds can differ depending on the end use, with higher purity grades preferred for flavor or fragrance use where sensory nuances are critical. The manufacturing environment for specialty aroma chemicals generally adheres to applicable chemical safety and quality standards, though this compound itself does not appear to have a formal food additive specification defined by major food additive compendia. The provision of technical data sheets by suppliers reflects typical industrial practice for handling, storage, and safe use information for this class of chemical products.

Why It Is Used In Food

Compounds like BETA-CARYOPHYLLENE ALCOHOL ACETATE are used in food formulations primarily for their sensory contributions. Esters are a well-known class of flavoring agents that can impart a wide variety of odor and taste notes ranging from fruity and floral to woody and spicy, depending on their structure. The acetate functional group often enhances volatility and odor perception making esters useful in very low concentrations in food flavorings and beverage applications. In this case the bicyclic terpene skeleton inherited from the beta-caryophyllene alcohol gives the compound a base of woody, dry and amber nuances that can complement other flavor ingredients. In food applications aroma chemicals like this are typically used in complex blends where a specific organoleptic profile is desired. Flavor chemists design these blends to achieve target sensory effects in products such as baked goods, confections, beverages, savory sauces, and dairy flavors. The ability of ester compounds to disperse and interact with other flavor molecules makes them valuable components of these formulations. While not one of the most common basic flavor chemicals like ethyl acetate or isoamyl acetate, terpene-derived esters can add depth and complexity to flavor profiles. The use of such ingredients in food is influenced by regulatory acceptance in the target market, manufacturing practices, and the sensory objectives of the formulation. Although BETA-CARYOPHYLLENE ALCOHOL ACETATE itself does not currently carry a clearly defined additive regulation code in major codified food additive lists, related terpene derivatives are recognized in flavor industry inventories and may be incorporated into GRAS flavoring preparations in the U.S. or analogous flavor lists elsewhere. Their inclusion in finished food products is typically at concentrations that contribute sensory impact without dominating the overall formulation.

Adi Example Calculation

Because there is no specific established ADI for BETA-CARYOPHYLLENE ALCOHOL ACETATE in authoritative regulatory sources, a hypothetical illustrative calculation can be described in general terms. Regulatory agencies derive ADIs by identifying a no-observed-adverse-effect level (NOAEL) in animal studies and dividing by uncertainty factors to account for differences between species and among individuals. For example if a NOAEL were identified at a certain milligram per kilogram body weight level in a chronic study, regulators might apply an uncertainty factor of 100 or greater to derive a human ADI. A calculation would then involve dividing the observed NOAEL by the uncertainty factor to determine the mg per kilogram body weight per day value considered safe. Without specific data for this compound no numeric example can be confidently presented, and any such calculation remains hypothetical rather than a reflection of established regulatory positions.

Safety And Health Research

Safety and health research for aroma chemicals like BETA-CARYOPHYLLENE ALCOHOL ACETATE generally focuses on their toxicological profile, potential for irritation or sensitization, and exposure levels relevant to consumer use. Esters derived from terpene alcohols are typically evaluated in terms of their acute toxicity, metabolism, and any available long-term studies. For many specialty aroma chemicals, the weight of evidence for safety comes from industry-sponsored assessments, historical use data, and structural similarity to better studied compounds. Because this specific compound is structurally related to terpene esters that are present in natural essential oils, it is often presumed that its hazard profile is broadly similar to those of related molecules, but detailed peer-reviewed toxicology data may be limited in the public domain. In general, flavor and fragrance chemicals are used at very low concentrations in finished products, which further limits systemic exposure. Regulatory safety assessments consider factors such as potential for genotoxicity, effects on organ systems in animal models, and any evidence of sensitization. For many compounds in the flavor industry, expert panels conduct evaluations of the available data and provide recommendations on safe use levels, though these recommendations may not always be incorporated into formal regulatory frameworks. Publicly accessible databases contain basic hazard information for some related ester compounds, but specific results for this compound may not be comprehensively documented in primary regulatory evaluations. Therefore discussions of safety in the context of this compound rely on general principles of flavor chemical evaluation, industry practice, and the assumption that low-level exposure through formulated food products does not present a significant risk based on existing analogous compound data.

Regulatory Status Worldwide

The regulatory status of BETA-CARYOPHYLLENE ALCOHOL ACETATE as a food ingredient is not clearly defined in major codified food additive regulations. Searches of the U.S. Food and Drug Administration's Substances Added to Food inventory indicate that the compound is listed by name in the inventory that includes flavoring substances evaluated by associations such as the Flavor and Extract Manufacturers Association (FEMA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), but this listing does not constitute an explicit FDA regulation specifying permissible uses or conditions of use for the ingredient itself. Inclusion in such inventories typically reflects that the substance has been evaluated or catalogued by industry and expert panels for flavor use without being codified under a specific Title 21 Code of Federal Regulations section. The FDA's Substances Added to Food inventory is a reference point maintained by the agency that collects information about flavoring agents and related substances that have been the subject of evaluations by scientific panels but does not on its own confer formal regulatory approval status for direct food additive use in the absence of specific CFR allowances or GRAS notifications referenced in the official GRAS notices. The inventory notes that substances are included with technical effects such as flavoring action as recognized by expert panels.

Taste And Functional Properties

BETA-CARYOPHYLLENE ALCOHOL ACETATE exhibits sensory characteristics that are typical of terpene-derived esters. Esters are generally known for their distinct and often pleasant aromas, and chemical suppliers describe this particular compound as having woody, amber, cedar-like and fruity facets contributing to its olfactory profile. While the taste experience of a pure chemical differs from its aroma, these sensory descriptors give an indication of its potential functional properties when used as part of a flavor blend. Because the acetate ester enhances volatility relative to the non-esterified alcohol, it can release odor molecules more readily when subjected to conditions such as warmth or mastication in a food matrix. The functional role of such compounds in a formulation is primarily to influence the aroma characteristics rather than nutritional or textural properties. In sensory science the perception of flavor is strongly driven by volatile compounds that reach olfactory receptors in the nasal cavity. As a result molecules that possess balanced volatility and odor intensity are selected by flavorists to achieve desired effect notes. Esters, particularly those with cyclic or bicyclic backbones, can provide complexity beyond the simpler straight-chain esters that evoke more basic fruity notes. In terms of physical behavior in food systems, ester compounds like this are typically hydrophobic, with limited solubility in water and greater affinity for lipid phases or ethanol-containing systems. They are generally stable under normal processing conditions but can be sensitive to extreme pH or prolonged heating beyond typical culinary temperatures. Because of their volatility they may diminish if exposed to high temperatures for extended periods. When formulating products that leverage their odor impact, food technologists take into account interactions with other ingredients, matrix composition and processing conditions to retain the desired sensory contribution.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept that represents the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on toxicological data and uncertainty factors. ADIs are established by authoritative bodies when sufficient toxicology data exists, and they provide a benchmark for risk assessment and regulatory decision making. In the case of specific flavor chemicals, ADIs may be derived where comprehensive toxicological studies have been performed. For BETA-CARYOPHYLLENE ALCOHOL ACETATE, there is no authoritative ADI established by bodies such as JECFA, EFSA, or FDA in the public domain with explicit numeric values tied to this specific compound. Without such regulatory determinations available in primary sources, the concept of ADI can still be explained in general terms: it reflects a level of daily exposure that is considered safe based on a large margin of safety from observed effect levels in studies, typically derived using animal data and applying uncertainty factors to account for interspecies and intraspecies variations. The absence of a specific ADI for this compound indicates that either detailed toxicological data have not been submitted to regulators for formal ADI establishment, or that it is considered in the context of broader flavoring ingredient evaluations where group ADI methodologies might apply.

Comparison With Similar Additives

When comparing BETA-CARYOPHYLLENE ALCOHOL ACETATE with other flavoring esters, it can be useful to consider both structural and functional similarities. Simple straight-chain esters like ethyl acetate or isoamyl acetate are common flavoring agents with well characterized fruity notes and defined regulatory status in many jurisdictions. These basic esters are often permitted for use with specified purity criteria and use levels. In contrast, cyclic or bicyclic terpene-derived esters such as the compound in question contribute more complex notes and often require evaluation as part of flavoring preparations rather than as standalone regulated additives. Another related compound is beta-caryophyllene itself, a terpene hydrocarbon that is recognized for its woody spice character and has been evaluated by expert flavor panels for use as a flavoring ingredient, although regulatory specifics differ for that compound as well compared with basic esters. The comparison highlights how simpler ester additives are often more thoroughly codified in regulatory frameworks, while specialized terpene-derived esters may be encountered within industry catalogs and expert panel assessments without the same level of formal regulatory specificity. In sensory function, however, all these esters contribute to the overall flavor experience in their respective applications based on volatility, odor profile, and interaction with other flavor components.

Common Food Applications Narrative

In the world of food and beverage formulation, a wide variety of aroma chemicals are used to craft flavors that appeal to consumer preferences. Compounds with ester functional groups are especially prominent because of their ability to deliver distinct aroma characters at low concentrations. BETA-CARYOPHYLLENE ALCOHOL ACETATE falls into this category, and while it is not among the most ubiquitous basic flavor esters, it is encountered within specialized flavor blends where unique woody and amber notes are desired. When flavorists develop profiles for products such as specialty baked goods, confectionery items, or complex beverage flavors, they draw on a palette of aroma chemicals ranging from simple fruity esters to more intricate terpene-derived molecules. An ingredient like BETA-CARYOPHYLLENE ALCOHOL ACETATE could be used to add depth or accentuate certain sensory dimensions in products where a nuanced woody or resinous tone complements other dominant flavor themes. For example in dessert flavors that blend fruit with spice, or in beverage formulations where earthy and dry notes are desired to balance sweetness, such a compound can be part of the formulation strategy. Flavor applications are typically governed by industry standards and regulatory guidelines in the markets where products are sold. In practice, the inclusion of this compound in finished food products occurs through its presence in flavoring preparations that are incorporated into the final formulation at parts-per-million levels or lower. Its contribution is experienced by consumers primarily through aroma perception rather than direct taste, and its functional role is to enhance the overall sensory complexity of the product. Because food products span an enormous range of categories and sensory expectations, the use of specific aroma chemicals like this is tailored to the flavor objectives of each unique formulation.

Safety & Regulations

FDA

  • Notes: No specific FDA regulation section could be verified for this compound; it appears in inventory listings without a distinct CFR allowance.

EFSA

  • Notes: No specific EFSA evaluation or E number could be verified for this compound.

JECFA

  • Notes: No specific JECFA entry with numeric ADI could be verified for this compound.

Sources

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