CIS-4-DECENOL

CAS: 57074-37-0 FLAVORING AGENT OR ADJUVANT

CIS-4-DECENOL (CAS 57074-37-0) is an aliphatic unsaturated alcohol used as a flavouring agent with a waxy and fruity aroma in food applications. It has been evaluated by international expert bodies for its safety as a flavouring substance under typical conditions of use.

What It Is

CIS-4-DECENOL is a chemical compound belonging to the class of unsaturated aliphatic alcohols characterized by a ten-carbon backbone with a cis double bond at the 4-position and a primary alcohol group. With the CAS number 57074-37-0, it is known by multiple synonyms including cis-4-decen-1-ol and (Z)-4-decen-1-ol, reflecting its geometric configuration. As a technical ingredient, it functions as a flavouring agent or adjuvant, meaning its primary purpose in food and beverage products is to impart sensory attributes rather than nutritional value. In organoleptic terms, CIS-4-DECENOL is described as having a waxy, fatty and fruity aroma profile that can contribute specific aroma characteristics to food formulations. The use of this compound in the flavour industry aligns with its classification as a flavouring agent by expert evaluators and its listing in flavour categorization systems such as those used by trade associations and international evaluators. Its molecular structure and sensory properties make it suitable for applications where a subtle modification or enhancement of flavour notes is required. At room temperature, CIS-4-DECENOL typically exists as a clear, colourless to slightly yellow oily liquid. It is relatively non-polar and shows limited water solubility, but it can dissolve in many organic solvents and lipid phases common to flavour systems. Although it is used primarily in manufactured products rather than occurring abundantly in nature, its sensory characteristics are leveraged by food scientists to recreate or enhance complex flavour impressions. In regulatory contexts, organisations such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have classified it within flavouring use categories and evaluated its safety profile for use at current levels, clarifying that at typical exposure from flavour use it does not raise safety concerns. This classification supports its inclusion in industry flavour libraries and its technical description as a flavouring agent.

How It Is Made

CIS-4-DECENOL, like many small unsaturated alcohols used in flavour and fragrance applications, is generally prepared through organic synthesis routes that involve the selective formation of a cis-configured carbon-carbon double bond followed by functional group transformation to yield the terminal alcohol. In laboratory and industrial settings, synthesis strategies may include catalytic hydrogenation of appropriate precursors, Wittig reactions, or other carbon chain extension techniques that allow chemists to introduce unsaturation at specific positions along the carbon backbone while controlling stereo configuration. The "cis" configuration refers to the specific geometric arrangement where substituents on the double-bonded carbons lie on the same side; this geometry influences the compound’s sensory profile and reactivity. High purity cis-4-decen-1-ol requires careful control of reaction conditions and post-reaction purification steps such as distillation or chromatography to separate the desired isomer from trans isomers or other by-products. During production, attention is typically given to avoiding oxidation or isomerization that can occur under heat or prolonged storage. Manufacturers may employ inert atmospheres or low-temperature conditions to protect product integrity. After synthesis, the compound is isolated and tested against specification criteria including identity, purity, aroma profile and absence of undesirable contaminants. Specifications for flavouring substances are often aligned with international compendia that define acceptable analytical standards for food-grade materials. For CIS-4-DECENOL, such specifications are maintained in databases used by regulators and industry to ensure consistency and safety. Although specific proprietary manufacturing pathways may vary between suppliers, the underlying organic chemistry principles remain consistent: construction of the carbon skeleton with controlled unsaturation, introduction of the primary alcohol functionality, and purification to meet flavour use specifications. Because of its intended sensory use and relatively low levels of addition to food products, the production quality control focuses on maintaining structural fidelity and sensory characteristics rather than mass-volume production.

Why It Is Used In Food

The primary reason CIS-4-DECENOL is used in food and beverage formulations is its sensory contribution as a flavouring agent. Sensory scientists and flavourists select this compound to impart or modify waxy, fatty and fruity notes that can enhance the overall flavour profile of products. In complex flavour systems, individual volatile compounds like CIS-4-DECENOL interact with other flavour molecules to contribute depth and nuance, supporting consumer expectations for products such as fruit-flavoured beverages, confectionery, dairy analogues, and other processed items where nuanced aroma is desired. In practical applications, flavouring agents are typically used at very low concentrations because their impact on aroma and taste is potent relative to the quantity added. CIS-4-DECENOL’s distinct aroma characteristics allow it to modify or support citrus rind impressions, sweet notes or waxy undertones in flavour blends. Food scientists may combine it with other terpenes, alcohols, esters or aldehydes to achieve an orchestrated sensory outcome tailored to a specific product concept. Its use as a modifier rather than a stand-alone flavour reflects industry practice: blending multiple aroma compounds to simulate complex natural flavour profiles or to enhance existing flavours. In addition to its sensory effects, the compatibility of CIS-4-DECENOL with common food formulation systems—including lipid-rich phases, emulsions and sprayed flavour coatings—makes it technically adaptable. Because it is relatively stable under typical processing conditions and can integrate into diverse matrices without adversely affecting texture or colour, it is chosen for specific flavour tasks where such integration is required. Although not a nutritional ingredient, its inclusion under regulatory frameworks for flavourings underscores its role in shaping the sensory experience of foods and beverages rather than contributing nutritive value. From a formulation perspective, the use of specific flavouring agents like CIS-4-DECENOL is often governed by product design goals, regulatory compliance and sensory evaluation outcomes. Flavourists align their selections with both creative objectives and safety evaluations conducted by expert bodies, ensuring that each compound’s use level and context are appropriate for the intended food application.

Adi Example Calculation

To illustrate how an ADI framework might work in a hypothetical scenario, consider a flavouring substance with a notional ADI of 1 mg per kilogram of body weight per day. For an adult weighing 70 kilograms, the cumulative amount of that substance that could be theoretically consumed every day over a lifetime without appreciable health risk would be 70 mg (70 kg times 1 mg per kg). In practice, flavouring agents are used in quantities far lower than their ADI, often in microgram or low milligram amounts per serving of food, and exposure is distributed across many food items. While CIS-4-DECENOL does not have a numerical ADI assigned due to its "no safety concern" designation by JECFA, applying this illustrative approach highlights how regulators use body weight and exposure assumptions to contextualize safety benchmarks when they are established for other substances.

Safety And Health Research

Safety research and evaluation for flavouring agents like CIS-4-DECENOL involve assessment of toxicological data, exposure estimates, and structure-based considerations. Regulatory and advisory bodies such as JECFA review available scientific evidence, which may include studies on acute toxicity, repeated-dose toxicity, genotoxicity, and metabolic fate. For CIS-4-DECENOL, the JECFA evaluation concluded that at current levels of intake typical for flavour use, there is no safety concern. This conclusion indicates that, based on the available data and the expected dietary exposure from its use as a flavouring agent, potential risks are not identified at ordinary use levels. Importantly, this evaluation does not imply that high or non-dietary exposures have been exhaustively tested; rather, it reflects the context of intended food use where exposure is low and intermittent. Scientific approaches to evaluate flavouring agents also consider structural analogies and metabolic pathways. Many small primary alcohols are metabolized by oxidation to their corresponding aldehydes and acids, pathways that are common for alcohols encountered in foods and beverages. Toxicological assessments take into account the compound’s metabolism, potential for accumulation, and any effects observed in laboratory studies. For CIS-4-DECENOL, the expert evaluation by JECFA synthesizes such data to determine risk under conditions of intended use. Adverse effects at high doses or in non-food contexts are not the basis for regulatory decisions about food use; instead, the focus is on ensuring that typical dietary exposure remains within safe margins. Consumer safety considerations also encompass good manufacturing practices, specifications for purity, and appropriate labelling where required. Because flavouring agents are used in combination with other ingredients, interactions and sensory balance are evaluated in product development rather than as direct health endpoints. Current safety research acknowledges that typical exposure levels from food use are low and that expert evaluations do not indicate health risks under those conditions.

Regulatory Status Worldwide

At the international level, CIS-4-DECENOL has been evaluated by expert bodies responsible for assessing the safety of flavouring substances. The Joint FAO/WHO Expert Committee on Food Additives (JECFA), a joint scientific committee of the Food and Agriculture Organization of the United Nations and the World Health Organization, reviewed CIS-4-DECENOL as a flavouring agent. In its evaluation, JECFA concluded that there is no safety concern at current levels of intake when used as a flavouring agent under typical conditions of use. This assessment reflects expert analysis of available toxicological and exposure data, indicating that dietary exposure from use in food products does not pose a safety risk at customary use levels. The evaluation is documented in JECFA’s technical reports and flavouring specifications database, where CIS-4-DECENOL is listed with a flavouring designation and a JECFA number that identifies it within the flavouring agent category (JECFA Number 1633). While JECFA’s classification and evaluation provide an international reference point for safety, specific regulatory frameworks in individual countries or regions may also have their own lists or guidelines for permitted flavouring agents, which are typically informed by or aligned with international evaluations. In the United States, flavouring substances are managed under the Food and Drug Administration (FDA) framework that includes evaluation for safety in food applications. At present, there is no specific Code of Federal Regulations section that explicitly defines the conditions of use for CIS-4-DECENOL; however, flavouring agents are generally subject to the broader flavour approval and labelling requirements overseen by the FDA. In Europe and other regions, regulatory authorities may incorporate international evaluations into their own permitted lists or guidance for flavouring substances. The lack of a specific E-number assignment in the European Union for CIS-4-DECENOL indicates that it may not be individually listed in that system, though it may still be used under generic allowances for flavouring agents in compliance with relevant food additive regulations.

Taste And Functional Properties

CIS-4-DECENOL’s sensory characteristics are defined by its odour and taste impact, which contribute primarily to the aroma dimension rather than taste in the strict sense (sweet, salty, sour, bitter, umami). Organoleptically, it is described as having waxy, fatty and fruity notes that can enhance or modify the perception of other flavour components in a blend. These sensory impressions make it useful as a modifier in flavour systems where a certain richness or roundness of aroma is desired. Its functional properties stem from its chemical structure: a relatively non-polar primary alcohol with a ten-carbon chain and a cis double bond. This structure imparts moderate volatility, meaning it can evaporate and reach the olfactory receptors under normal consumption conditions, contributing to the overall aroma profile. From a technical standpoint, the solubility characteristics of CIS-4-DECENOL influence how it is used in formulation. It is not highly soluble in water but dissolves in lipid phases, ethanol, and other organic solvents often used in flavour delivery systems. In complex food matrices, this behaviour means it will preferentially associate with oil droplets or lipid-rich regions, where it can be released during consumption. Its stability under typical processing temperatures and moderate pH ranges further supports its use: it does not readily degrade or isomerize under the conditions encountered in most food manufacturing processes. In sensory evaluation, compounds like CIS-4-DECENOL are considered with respect to their threshold levels—the concentration at which they become perceptible to human senses. Because flavouring agents are used at concentrations above threshold but below levels that might overwhelm the flavour profile, food scientists balance CIS-4-DECENOL with other aroma-active compounds. Its waxy and fruity cues can complement floral, citrus or sweet elements, contributing to layered sensory experiences. Functional considerations also include its interaction with packaging materials and potential loss due to volatility during storage; such factors are accounted for when determining formulation and storage strategies.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) represents an estimate of the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on available toxicological data and incorporating safety factors. For many flavouring agents, including CIS-4-DECENOL, expert committees such as JECFA may determine that an ADI is not specifically necessary because expected dietary exposures from flavour use are well below levels of concern. In the case of CIS-4-DECENOL, JECFA’s evaluation concluded that there is no safety concern at current levels of intake when used as a flavouring agent, suggesting that normal use patterns are unlikely to exceed any threshold that would warrant setting a numerical ADI. An ADI, when established, is typically expressed as milligrams per kilogram of body weight per day and incorporates conservative assumptions to account for data uncertainty and variability among individuals. It is important to note that an ADI is a regulatory construct rather than a target for consumption; it does not represent a recommended intake level. Instead, it serves as a safety benchmark for regulators and industry to ensure that cumulative exposure remains within safe bounds when flavouring agents are used in foods. For CIS-4-DECENOL, the conclusion of no safety concern at normal use levels simplifies risk communication and supports its continued use within regulated flavour applications. Consumers encounter such compounds in very small amounts as part of flavour formulations developed to enhance sensory qualities.

Comparison With Similar Additives

CIS-4-DECENOL can be compared with other unsaturated alcohols used in flavour applications, such as cis-3-hexen-1-ol (leaf alcohol) and related linear alcohols. Like CIS-4-DECENOL, these compounds contribute distinct aroma profiles—cis-3-hexen-1-ol is known for its grassy-green notes, whereas CIS-4-DECENOL imparts waxy and fruity impressions. Both share functional attributes such as volatility that allows them to reach olfactory receptors at low concentrations. These unsaturated alcohols are paired with other compounds like esters or aldehydes to create balanced flavour systems that mimic natural sensory experiences in foods. When formulating flavours, sensory scientists consider how individual compounds complement each other; for instance, an ester might contribute sweet fruity notes, an unsaturated alcohol might add depth or complexity, and certain aldehydes might provide sharp top notes. Selecting the right combinations allows food developers to achieve nuanced aromas aligned with consumer expectations. Technically, these compounds exhibit similar solubility and stability behaviors, dissolving in organic phases and demonstrating predictable performance under typical processing conditions. By comparing functional and sensory properties of similar additives, formulators can tailor solutions to specific product categories while ensuring safety evaluations from expert bodies like JECFA guide their use.

Common Food Applications Narrative

CIS-4-DECENOL finds application across a range of food and beverage products where nuanced aroma enhancements are needed. In confectionery items such as hard candies or gummy products, this flavouring agent may be incorporated to support fruit or waxy notes, helping to round out the sensory experience and complement other flavour molecules. In frozen desserts and fruit ices, it can contribute subtle aroma cues that consumers associate with creaminess or fruit fullness, making the flavour profile appear more complex and balanced. Beverage applications are another area where CIS-4-DECENOL may be employed. In carbonated soft drinks, nectars, and non-alcoholic fruit-flavoured beverages, flavour formulators may include this compound in bespoke flavour blends to enhance fruity impressions without adding sweetness or altering other functional properties. Because beverages are consumed at cool temperatures, the volatility of flavour compounds plays a role in the perceived aroma; CIS-4-DECENOL’s moderate volatility under such conditions allows it to contribute to the top notes detected during consumption. Alcoholic beverages, such as liqueurs or flavoured spirits, can also benefit from flavour modulators like CIS-4-DECENOL. Here, its waxy and fruity elements support the base spirit’s character and can complement botanical or fruit extracts. In bakery products, including sweet pastries and fillings, it may be used in small amounts as part of a broader flavour blend that aims to simulate fruit or fat-derived aroma notes. While CIS-4-DECENOL’s use levels are typically low and targeted, its selection in product development is driven by detailed sensory evaluation and consumer preference studies. In each application, formulators balance its contribution against other ingredients to achieve desired sensory outcomes that are consistent with product positioning and consumer expectations. Across these categories, products containing CIS-4-DECENOL share the common goal of delivering a more engaging and refined flavour experience without compromising safety or regulatory compliance.

Safety & Regulations

FDA

  • Notes: Specific FDA CFR reference for CIS-4-DECENOL is not identified in the available regulatory sources.

EFSA

  • Notes: No specific EFSA numerical ADI or E-number assignment is confirmed from the available EFSA sources.

JECFA

  • Notes: JECFA evaluated CIS-4-DECENOL and concluded no safety concern at typical use levels, but no numerical ADI was specified on the source.
  • Adi Display: No safety concern at current levels of intake when used as a flavouring agent

Sources

Comments

No comments yet. Be the first to share!