CEDARWOOD OIL ALCOHOLS

CAS: 68603-22-5 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

CEDARWOOD OIL ALCOHOLS is a flavoring substance identified by CAS 68603-22-5 used in food flavor formulations under regulated conditions.

What It Is

CEDARWOOD OIL ALCOHOLS refers to a fraction of alcohol compounds derived from cedarwood oil recognized for its woody odor characteristics. It is identified by the Chemical Abstracts Service Registry Number 68603-22-5 and appears in regulatory inventories under flavoring substances allowed in food applications. These alcohol compounds are generally recognized in flavor and fragrance industry listings as contributing woody and dry cedar notes in sensory formulations and are categorized according to functional use as a flavor enhancer or flavoring agent or adjuvant with no standalone international numbering system (INS) assigned in common regulatory databases. The term "cedarwood oil alcohols" covers a complex mixture rather than a single pure chemical entity, consistent with how such fractions are listed in flavoring inventories. CEDARWOOD OIL ALCOHOLS is included among substances permitted for direct addition to food under certain regulatory frameworks where it meets defined quality and purity criteria for use as a flavoring component. Sensory descriptors of this ingredient consistently highlight its woody and dry cedar aromatic notes when used in flavor or fragrance preparations. Although not a primary nutrient, CEDARWOOD OIL ALCOHOLS plays a role in imparting or modifying flavor profiles in food and beverage products, particularly those where a woody or cedar-like note is desirable.

How It Is Made

CEDARWOOD OIL ALCOHOLS are typically obtained from natural cedarwood oil through physical processing techniques. In industrial practice, cedarwood oil, which is distilled from the wood of cedar trees, undergoes fractional distillation and separation processes to isolate the alcohol-rich fractions that exhibit the target sensory properties. These processes rely on differences in boiling points, solvent extraction, or recrystallization from suitable carriers to concentrate and purify the alcohol components that contribute specific flavor characteristics. Manufacturers of flavoring agents aim to produce material that meets established compositional criteria, ensuring consistency in flavor properties while removing unwanted components. The final product is generally characterized by a woody odor profile and is assessed for moisture, alcohol content, and absence of impurities that could adversely affect sensory performance or regulatory compliance. Given the complex nature of cedarwood oil and its alcohol variants, commercial preparations of CEDARWOOD OIL ALCOHOLS may vary depending on feedstock and processing conditions. Regardless of the source, producers are expected to adhere to good manufacturing practices and quality control measures that align with regulatory expectations for flavoring substances intended for food use.

Why It Is Used In Food

CEDARWOOD OIL ALCOHOLS is used in food primarily for its contribution to flavor profiles, where its woody and dry cedar notes can enhance or modify the sensory experience of a product. Flavor enhancers like this are selected to create specific aromatic impressions that complement other ingredients, masking undesirable notes, or providing complexity to the overall flavor character. Food technologists often incorporate aroma-active constituents where nuances in scent and taste can influence consumer perception. In formulations where woody or natural-wood nuances are valued—such as in certain beverages, savory snacks, seasoning blends, or confectionery—CEDARWOOD OIL ALCOHOLS may be selected for its distinctive sensory attributes. The regulatory allowance under specific frameworks permits its use as a flavoring agent when applied in minimal quantities necessary to achieve the intended effect and in accordance with principles of good manufacturing practice. Its role is not to impart nutritional value but to provide targeted flavor contributions that meet product development objectives and consumer expectations.

Adi Example Calculation

Because no specific numerical Acceptable Daily Intake (ADI) for CEDARWOOD OIL ALCOHOLS is available from authoritative public data sources at this time, an illustrative numerical calculation cannot be presented. Generally, ADI-based intake estimates involve multiplying the ADI value by a hypothetical body weight to demonstrate the maximum theoretical safe intake. However, without a confirmed ADI figure, it is not appropriate to perform a numerical example in this context.

Safety And Health Research

Regulatory authorities evaluate flavoring agents for safety based on available toxicological data and considerations such as exposure levels, structural characteristics, and metabolic pathways. For CEDARWOOD OIL ALCOHOLS, detailed toxicological evaluations in public databases were not identified that would provide specific hazard or risk assessment thresholds at the time of this review. In the United States, inclusion in the FDA EAFUS inventory and use under the conditions specified in 21 CFR 172.515 reflects an assessment that, when used as authorized, the substance does not pose safety concerns under intended conditions of use. Governmental and international expert committees such as JECFA establish specifications and evaluate flavoring agents to support risk assessment, although a specific safety evaluation summary for CEDARWOOD OIL ALCOHOLS was not readily found in the publicly accessible JECFA flavoring specifications database. Where complete evaluations are available, they typically address outcomes from studies on toxicity, potential genotoxicity, and other endpoints relevant to human health. In practice, substances granted regulatory permission for use in food formulations are expected to meet purity criteria and be used at levels consistent with good manufacturing practice to minimize any potential for adverse effects. Absent numerical toxicological benchmarks like ADIs in available open sources, safety conclusions rely on regulatory status and documented inclusion in authoritative food additive inventories.

Regulatory Status Worldwide

In the United States, CEDARWOOD OIL ALCOHOLS is listed in the FDA Substances Added to Food (formerly EAFUS) inventory with a specified technical effect as a flavor enhancer or flavoring agent or adjuvant and is subject to the conditions described under 21 CFR 172.515, which governs synthetic flavoring substances and adjuvants. This regulation permits the use of specified flavoring agents when used in the minimum quantity necessary to achieve the intended effect and in accordance with good manufacturing practice. The inclusion in the EAFUS inventory indicates recognition in the regulatory landscape for use in designated food applications under these conditions. 172.515 details conditions under which these synthetic flavoring substances and adjuvants may be safely used in food. At the international level, expert bodies such as JECFA maintain databases of flavoring agent specifications used by regulatory agencies to assess identity and purity criteria for a wide range of flavoring substances. While database resources exist, a specific, public-facing JECFA evaluation summary for CEDARWOOD OIL ALCOHOLS could not be located in the searchable JECFA flavoring specifications database during this review. As a result, numerical intake limits such as ADIs or an INS number are not available in the open JECFA data for this specific ingredient, and the relevant JECFA database query would be the pathway for an authoritative specification if present. Different regions may adopt the JECFA specifications or reference similar safety evaluations in their own regulatory frameworks. For example, the Codex Alimentarius Commission may provide guidance for acceptable uses of flavoring agents based on JECFA evaluations, although specific listings for CEDARWOOD OIL ALCOHOLS would need to be verified in the international Codex flavoring specifications.

Taste And Functional Properties

CEDARWOOD OIL ALCOHOLS is characterized by its woody, dry, and cedar-like sensory notes that contribute to its functionality as a flavoring agent. Sensory descriptions often highlight a medium-strength woody note with nuances reminiscent of red cedar, imparting a base character that can enhance or complement other flavor elements. From a functional perspective, flavoring agents like CEDARWOOD OIL ALCOHOLS exhibit limited solubility in water but can blend with ethanol and other flavor solvents, which facilitate distribution in food formulations. The stability of these compounds typically supports their use in beverages, seasonings, and other applications where flavor integrity must be maintained throughout processing and storage. Flavor chemists consider properties such as volatility, odor threshold, and matrix interactions when formulating with cedarwood alcohol fractions. In complex systems, these characteristics influence how the compound interacts with other flavor components and how it evolves during product shelf life. The overarching goal is to integrate the woody profile seamlessly into the broader flavor landscape of the food or beverage product.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a risk assessment measure used by regulatory authorities to estimate the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. It is typically expressed relative to body weight and is derived from toxicological data with conservative safety factors applied. In the case of CEDARWOOD OIL ALCOHOLS, a specific numerical ADI could not be confirmed in available public regulatory sources, and no explicit ADI figure is provided in the open JECFA or EFSA databases for this compound. When regulators assign an ADI, it guides industry and safety professionals in understanding relative exposure levels that are considered acceptable. An ADI does not represent a recommended intake level for consumers but rather a threshold to inform safety evaluations and regulatory decisions. In the absence of a defined ADI, regulatory approvals focus on ensuring that quantities used in food formulations remain as low as necessary to achieve the desired flavor effect, consistent with principles of good manufacturing practice.

Comparison With Similar Additives

CEDARWOOD OIL ALCOHOLS can be conceptually compared with other woody or plant-derived flavoring agents such as cedarwood oil fractions (like cedrol) and other natural wood-derived alcohol fractions used for flavor modification. These substances share functional roles in contributing aromatic notes and enhancing sensory profiles at low concentrations. Compared with cedarwood oil itself, which encompasses a broader range of volatile compounds including sesquiterpenes and terpenoids, CEDARWOOD OIL ALCOHOLS represent a more specific subset of the oil's components enriched for alcohols with characteristic woody odor contributions. In contrast, other flavoring agents such as vanilla extract or citrus oils provide markedly different sensory profiles dominated by sweet or citrus notes, illustrating how structural differences among flavor compounds influence their functional context. In regulatory terms, many flavoring agents are evaluated and listed under categories similar to synthetic flavoring substances and adjuvants, each with their own specifications and safety data where available. The selection of one over another depends on desired sensory outcomes, technical compatibility with food matrices, and regulatory acceptance in target markets.

Common Food Applications Narrative

CEDARWOOD OIL ALCOHOLS finds its place in a variety of food and beverage formulations where nuanced woody flavor notes are desirable. In beverage applications, it may contribute to the aromatic character of certain flavored waters, soft drinks, or specialty drink infusions that benefit from natural aromatic complexity. Its woody profile can serve as a base note in formulations that seek to balance citrus, herbal, or spice elements. In savory foods, seasoning blends and snack coatings may use cedarwood-related flavor fractions to enhance perceived depth and complexity. Confectionery products that incorporate natural aromatic compounds may also draw on woody notes to differentiate products in a crowded market. While not a dominant component in most mainstream foods, such flavoring agents are valuable in niche applications where artisan or unique flavor profiles are part of the product identity. Given its use at very low concentrations consistent with regulatory allowances, consumers typically perceive the cumulative effect of CEDARWOOD OIL ALCOHOLS integrated with other flavoring ingredients rather than the additive in isolation. As part of a broader flavor formulation strategy, cedarwood-derived alcohols can help achieve balanced aromatic complexity that appeals to targeted sensory preferences.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA specific data not identified

JECFA

  • Notes: Public JECFA specification for this compound not identified

Sources

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