CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE

CAS: 55253-28-6 FLAVORING AGENT OR ADJUVANT

CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE is a synthetic flavoring agent evaluated by international expert committees for use in foods and beverages.

What It Is

CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE is a finely defined synthetic organic compound used primarily as a flavoring agent or adjuvant in food and beverage formulations. It belongs to a class of alicyclic aldehydes with a substituted cyclopentane core and an isopropenyl side chain. In the context of food science, this ingredient functions to contribute specific sensory notes and enhance aromas, complementing other flavor components. The structure of this compound is described by the CAS registry number 55253-28-6 and it is indexed under various synonyms and identifiers used in scientific and regulatory literature. This type of compound is typically identified and documented by regulatory bodies and flavor industry associations. Flavoring agents like this one are often assigned reference numbers by organizations such as the Flavor and Extract Manufacturers Association, where they are listed with unique identifiers that aid formulators and regulators in tracking their use across products. The compound’s presence in authoritative flavor libraries illustrates its recognition in the flavoring community and provides descriptive information about its sensory character. The designation of this compound as a flavoring agent reflects its role in modifying or contributing to the taste and aromatic profile of food and beverage products. Flavoring agents are substances that, when added to food, deliver specific flavor sensations without significantly affecting nutritional value. This ingredient is part of a broad palette of flavoring agents used in the industry to achieve desired sensory experiences in foods, beverages, and related consumables.

How It Is Made

The production of CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE involves deliberate chemical synthesis methods common to fine organic chemistry. Industrial synthesis of complex aldehydes often starts with readily available hydrocarbon precursors, which are subjected to controlled reactions such as alkylation, oxidation, and cyclization to build the desired molecular framework. For this compound, specialized steps are used to construct the substituted cyclopentane ring and introduce the isopropenyl group in a defined stereochemical configuration. During synthesis, chemists may employ catalysts, controlled temperatures, and solvent systems to favor the formation of the target compound with high purity. Following synthesis, purification techniques such as distillation, crystallization, or chromatography are used to isolate the compound and remove byproducts and impurities. Quality control measures are essential to ensure consistency, safety, and compliance with specifications relevant to flavoring applications. Manufacturers producing this compound for use in flavorings or research comply with applicable chemical production standards. These standards emphasize reproducibility, purity, and safety. Facilities engaged in producing fine flavor chemicals implement good manufacturing practices and quality assurance protocols. Even though specific proprietary processes remain confidential to individual producers, the general principles of synthetic organic chemistry and purification apply broadly to the preparation of this type of flavoring agent.

Why It Is Used In Food

CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE is used in food and beverage formulations because of its ability to impart or enhance specific sensory attributes. Flavor chemists select this ingredient when its aromatic profile complements or intensifies desired flavor characteristics in a product. When blended with other flavor compounds, it can enrich complexity, balance notes, and contribute to an overall pleasing sensory perception. In practical terms, flavoring agents like this one are not used for nutritional purposes, but rather for sensory modulation. They are included in formulations at very low levels, often in the parts-per-million range, to avoid overpowering the base food matrix. The selection of a particular flavoring substance depends on its compatibility with other components, its stability under processing conditions, and its contribution to the target flavor profile. The inclusion of such flavoring agents reflects broader formulation strategies within the food industry. These strategies aim to achieve consistency in flavor across batches, to tailor products to consumer expectations, and to differentiate offerings in competitive markets. Food scientists consider interactions between flavoring agents and food matrices, including how they behave under heat, pH changes, and storage conditions. The specific functional logic behind using this compound focuses on achieving the intended flavor outcome with precision and reliability.

Adi Example Calculation

To illustrate how an Acceptable Daily Intake concept is applied, consider a hypothetical example involving a flavoring compound with an established numeric ADI. Suppose a flavoring agent has an ADI of X milligrams per kilogram body weight per day. For an individual weighing 70 kilograms, the hypothetical allowable intake would be calculated by multiplying the ADI by body weight. In this example, multiplying X by 70 yields a daily intake value that represents the amount of the compound that could be consumed over a lifetime without appreciable health risk under regulatory assumptions. In practice, flavoring agents like CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE are used at very low concentrations, and dietary exposure estimates are typically far below levels that would approach health‑based guidance values. Regulatory evaluations that conclude no safety concern at current levels suggest that even cumulative exposure from multiple food sources falls well within conservative safety margins. The hypothetical calculation above is intended to illustrate the general approach used when a numeric ADI is established, but it does not imply that such a numeric value has been assigned for this specific compound. This example underscores how body weight and consumption patterns factor into safety assessments. It also highlights the importance of context when interpreting ADI values. Regulatory assessments consider both the quantity of a substance in food and typical consumption amounts, ensuring that guidance reflects real-world exposure scenarios rather than theoretical maximums.

Safety And Health Research

Safety evaluations of flavoring agents focus on understanding potential hazards and estimating exposure levels that arise from typical use in foods and beverages. For CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE, scientific committees have reviewed available toxicological data and exposure estimates. The assessment processes consider endpoints such as general toxicity, metabolic processing, and potential effects on organ systems when consumed at levels relevant to flavor use. Regulatory science frameworks emphasize conservative risk assessment principles. These frameworks integrate data from laboratory studies, structure-activity comparisons with related compounds, and dietary exposure estimates. For many flavoring agents, including this compound, the absence of adverse effects in available data at expected levels of dietary intake supports conclusions of safety in the context of flavor use. The determination of no safety concern at current levels indicates that regulatory and expert bodies have not identified hazards that would outweigh the technical purpose of the compound when used as intended. It is important to recognize that safety assessments do not imply that any level of intake is without effect. Rather, they identify margins of exposure and compare these to conservative benchmarks. For flavoring agents, the quantities used in products are typically orders of magnitude lower than levels that might raise toxicological concerns. These evaluations are periodically revisited as new data become available, ensuring that regulatory positions remain supported by current science.

Regulatory Status Worldwide

International regulatory bodies and expert committees have reviewed CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE as part of broader evaluations of flavoring agents. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has assessed this compound and determined that at levels used in food flavoring applications there is no safety concern at current levels of intake. This evaluation supports its continued inclusion in flavoring libraries and use in product formulations under defined conditions. The designation of no safety concern indicates that dietary exposure estimates fall below thresholds that would prompt restrictions. Regulatory frameworks vary by jurisdiction, and in many regions flavoring agents are subject to general safety standards rather than specific additive listings with numeric allowances. For example, some national food safety agencies require that all flavoring ingredients meet general safety criteria and be supported by safety data. JECFA’s conclusion provides a scientific basis that regulators and industry stakeholders use to inform national and regional decisions about whether a compound is appropriate for use in food. In the United States, food ingredient approval and oversight are managed through regulatory mechanisms that require evidence of safety. While specific compounds may not always be listed individually in regulatory codes, scientific evaluations by expert committees contribute to acceptance in practice. In the European Union, flavoring agents are evaluated in the context of group evaluations and may be assigned identifiers. Across global markets, evidence from authoritative evaluations by JECFA and similar bodies supports the recognition of compounds like this one for use in flavoring applications under appropriate conditions.

Taste And Functional Properties

In sensory terms, CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE is associated with nuanced aromatic characteristics that can be described as minty, herbal, and camphoraceous. These descriptive sensory profiles assist flavorists in identifying suitable applications where the compound’s presence aligns with the desired consumer experience. The compound exhibits a volatile profile that contributes to the olfactory component of flavor, which is a major driver of perceived taste sensations when food and beverages are consumed. From a functional standpoint, this molecule’s behavior in formulation depends on its solubility properties and stability. Like many small aldehydes, it is more soluble in lipophilic environments and may have limited water solubility. Its chemical structure, featuring an aldehyde group and a cyclic alkyl backbone, supports interactions with other flavor molecules in complex mixtures. Stability under processing conditions such as mild heating or pH variation is a key consideration when selecting any flavoring agent. Flavoring agents are typically used at low concentrations to avoid off-notes or sensory dominance. The modest volatility of this compound enables it to contribute to aroma without rapid dissipation. When incorporated into food and beverage matrices, its functional properties help anchor specific notes while complementing the broader flavor architecture. Sensory evaluation panels and analytical instrumentation guide the optimal use levels based on the compound’s functional behavior in specific product categories.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a scientific concept used to express the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on available data. For many flavoring agents, including CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE, expert committees may conclude that intake at expected dietary levels does not raise safety concerns without defining a numeric ADI. In such cases, the narrative conclusion that there is no safety concern at current levels effectively serves a similar regulatory purpose. When an ADI is established for a food additive, it is typically derived by identifying the highest dose in toxicological studies at which no adverse effects are observed, and then applying safety factors to account for uncertainties in extrapolating from experimental models to humans. This conservative approach ensures that even sensitive individuals are unlikely to experience harm at or below the ADI. For flavoring agents with very low expected intake levels, regulatory bodies sometimes determine that the margin of exposure is sufficient without assigning a specific numeric ADI. The concept of ADI helps regulators and industry stakeholders make informed decisions about the safe use of ingredients. It also provides context for evaluating dietary exposure estimates and comparing them to health-based guidance values. For consumers, the ADI framework offers assurance that ingredients have been examined using established risk assessment methodologies and that safety considerations are integrated into regulatory decisions.

Comparison With Similar Additives

CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE can be compared with other flavoring aldehydes that serve similar functions in enhancing sensory profiles. For example, vanillin is a well-known aromatic aldehyde used extensively to impart vanilla notes in a range of products. Unlike vanillin’s sweet and creamy profile, the compound described here provides minty and herbal nuances, illustrating how different structural classes of aldehydes contribute distinct sensory characteristics. Another comparison is possible with cinnamaldehyde, the principal flavor compound in cinnamon. Cinnamaldehyde has a spicy, warm aroma that contrasts with the cooler, herbal notes associated with this cyclopentane‑based aldehyde. Both compounds are used at low levels to achieve specific flavor effects, but their sensory footprints differ significantly due to variations in chemical structure and volatility. Aliphatic aldehydes such as hexanal also serve as flavoring agents, often contributing green or grassy notes. Compared to hexanal’s fresh, green character, the compound discussed here exhibits more complex herbal and minty features. These comparisons illustrate how chemical diversity among flavoring aldehydes enables formulators to tailor sensory outcomes across a broad array of food and beverage applications.

Common Food Applications Narrative

Flavoring agents such as CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE are incorporated into a variety of food and beverage products to support desirable sensory profiles. In many instances, this compound is used in applications where herbal, minty, or cooling aromatic notes are sought. Example product categories range from sweet confections to savory items where a complementary aromatic accent enhances the overall flavor experience. In the confectionery category, such flavoring agents can be used to support mint or herbal profiles in candies and chewing gums. Beverage manufacturers may include this compound in blends that require a subtle herbal or refreshing note, aligning with consumer preferences in certain bottled drinks or mixers. Bakery applications also benefit from carefully balanced flavoring agents that reinforce specific aromatic cues without overpowering the primary ingredients. Savory sauces, condiments, and dressings may incorporate nuanced flavoring agents to round out complex taste profiles. In frozen desserts, a compound with minty or herbal characteristics contributes to layered sensory appeal. These applications reflect the versatility of fine flavoring chemicals in product development. Across all use cases, the guiding principle is that such ingredients are applied in controlled amounts to achieve consistency, meet regulatory definitions of flavor additions, and support the sensory objectives established by product developers.

Safety & Regulations

FDA

  • Notes: No specific FDA regulation code located for this compound in CFR listings

EFSA

  • Notes: Specific EFSA numeric ADI not found in available evaluations

JECFA

  • Notes: JECFA concluded no safety concern at current intake levels without specifying a numeric ADI

Sources

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