CYCLOHEXANEETHYL ACETATE

CAS: 21722-83-8 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

CYCLOHEXANEETHYL ACETATE is a synthetic flavouring agent used to impart or enhance flavour in food products. It is permitted for use in food in the United States under specific regulatory conditions.

What It Is

CYCLOHEXANEETHYL ACETATE is a synthetic ester compound distinguished by its CAS Number 21722-83-8 and classified for technical use as a flavour enhancer and flavouring agent or adjuvant in food applications. As a chemical species, it belongs to a larger class of alicyclic esters that have been evaluated by international food safety experts for use in flavourings. This compound is sometimes referred to by its alternate names, such as CYCLOHEXYLETHYL ACETATE, CYCLOHEXANEETHANOL, ACETATE, and HEXAHYDROPHENETHYL ACETATE, which reflect its molecular structure and common synonyms used within flavouring and fragrance industries. In food science contexts, compounds like CYCLOHEXANEETHYL ACETATE are selected for their specific organoleptic properties, particularly their ability to contribute floral, fruity, or green flavour notes depending on formulation. Inclusion of such a substance in a formulation is driven by its capacity to enhance sensory attributes, masking undesirable notes or reinforcing desirable ones. CYCLOHEXANEETHYL ACETATE does not have an assigned INS/E-number recognized in international food additive numbering systems; rather, it is identified by regulatory listings such as the United States Code of Federal Regulations (21 CFR 172.515) that permit its use under defined conditions. The compound’s classification as a flavour enhancer and flavouring agent or adjuvant underscores its technical role in modifying the taste profile of products without contributing nutritional value. Scientific and regulatory evaluations focus on both its intended sensory effects and its safety profile at anticipated levels of dietary exposure.

How It Is Made

The synthesis of CYCLOHEXANEETHYL ACETATE typically involves an esterification reaction between cyclohexaneethanol (or a related cyclohexyl alcohol) and acetic acid or an acetyl derivative under controlled conditions. In general terms, esterification is a chemical process in which a carboxylic acid (such as acetic acid) and an alcohol react in the presence of a catalyst to form an ester and water. For flavour and fragrance applications, industry standards emphasize obtaining products of high purity with consistent organoleptic properties to meet formulation specifications. During industrial production, process controls ensure that key quality attributes such as assay (purity), refractive index, specific gravity, and residual solvents are maintained within defined limits, as these influence both sensory outcomes and safety considerations in food applications. Analytical methods such as gas chromatography and spectroscopic techniques may be applied to verify the identity and purity of the resulting ester. While proprietary variations in synthesis routes exist among manufacturers, the overarching goal is to produce a reproducible chemical that meets regulatory quality specifications for use in flavour formulations. It is important to note that commercial production conditions can vary based on scale, catalyst systems, and downstream purification strategies, but all must align with good manufacturing practices to ensure that the finished ingredient is suitable for its intended use in foods. The compound’s specifications as recognized by international evaluation bodies provide context for acceptable impurity profiles and analytical verification methodologies.

Why It Is Used In Food

CYCLOHEXANEETHYL ACETATE is incorporated into food formulations primarily due to its sensory attributes and its technical functionality as a flavouring agent. Flavouring agents are substances that contribute specific taste or aroma characteristics to food products, and they play a crucial role in product development by enabling manufacturers to achieve consistent and desirable sensory profiles. Within this category, CYCLOHEXANEETHYL ACETATE is valued for its floral and fruity notes that can enhance or round out complex flavour profiles, particularly in formulations where subtle aromatic nuances are desired. In practice, the use of such flavour enhancers allows food scientists to craft products with more appealing organoleptic properties, improving consumer acceptance without the need for significant changes to core ingredients. This compound may be used in conjunction with other flavouring agents or enhancers to achieve a balanced and targeted sensory outcome, and its selection depends on the overall flavour design strategy for a given product line. The decision to include CYCLOHEXANEETHYL ACETATE in a food formulation is also informed by regulatory permissions and safety evaluations. In jurisdictions where its use is permitted, regulatory listings provide the framework within which it may be added, including conditions such as usage at the minimum level required to achieve the intended technical effect and compliance with good manufacturing practices. The compound’s role, therefore, is both functional and sensorial, contributing to the complexity of flavour impressions while operating within regulatory safety parameters.

Adi Example Calculation

To illustrate how an acceptable daily intake (ADI) might be applied if it were established for a flavouring substance, consider a hypothetical case in which a compound had an ADI of X mg per kg body weight per day. A person weighing 70 kg would have a theoretical lifetime daily exposure limit of 70 times X mg (70 kg times X mg/kg) per day. If a flavouring ingredient were present in a food product at a concentration of Y mg per serving, the hypothetical exposure could be estimated by multiplying Y by the number of servings consumed per day and comparing the result to the ADI. This type of calculation helps risk assessors and formulators gauge whether typical consumption patterns might approach established safety thresholds. For CYCLOHEXANEETHYL ACETATE, a specific numeric ADI is not defined by authoritative evaluations, as expert committees have concluded that there is no safety concern at current levels of intake associated with its use as a flavouring agent. Therefore, the illustrative calculation above does not apply directly to this compound. Instead, regulatory permissions and expert assessments provide assurance that its use within specified frameworks and good manufacturing practices does not lead to exposures of regulatory concern.

Safety And Health Research

Scientific evaluations of food flavouring substances like CYCLOHEXANEETHYL ACETATE consider a range of toxicological endpoints to characterize potential health risks. These assessments typically examine data from studies on acute toxicity, repeated dose exposure, and other relevant toxicological parameters. In the case of CYCLOHEXANEETHYL ACETATE, existing evaluations, such as those performed by JECFA, have concluded that there is no safety concern at current levels of intake when used as a flavouring agent. This conclusion is based on the anticipated low dietary exposure associated with its use in flavour formulations and the available toxicological data. Current research and regulatory reviews focus on establishing whether a compound exhibits any hazard characteristics at the levels encountered through normal dietary consumption. For many flavouring agents, including CYCLOHEXANEETHYL ACETATE, the emphasis is on ensuring that exposure levels remain well below thresholds linked to adverse effects in experimental studies. Toxicological evidence considered in evaluations may include studies on absorption, distribution, metabolism, excretion, and any observed effects in animal models. The absence of a defined quantitative acceptable daily intake (ADI) for this compound reflects the expert judgment that typical use patterns do not pose appreciable health risks. It is important to recognize that safety evaluations are based on available data and that continued research and post-market surveillance contribute to ongoing regulatory oversight. Regulatory agencies and international scientific committees periodically revisit evaluations in light of new evidence or changes in usage patterns. The safety assessment process is designed to be conservative, incorporating safety factors to account for uncertainties and ensure consumer protection.

Regulatory Status Worldwide

In the United States, CYCLOHEXANEETHYL ACETATE is recognized within the Code of Federal Regulations as a synthetic flavouring substance and adjuvant permitted for use in food, specifically under 21 CFR 172.515. This section of the regulations identifies a range of synthetic flavouring substances that may be safely used in food when used in the minimum quantity required to produce their intended flavouring effect and consistent with the principles of good manufacturing practice. The inclusion of this compound in that regulatory listing provides evidence of its authorized status for food applications in the U.S. context under specified conditions. 21 CFR 172.515 outlines the broader category of synthetic flavouring substances and adjuvants without providing individual usage limits for each substance. The regulation emphasizes the general safety framework that governs such uses. Internationally, CYCLOHEXANEETHYL ACETATE has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), an authoritative scientific committee that assesses the safety of food additives and flavouring agents. JECFA assigned this compound the flavouring number 964 and concluded in its 2002 evaluation that there is no safety concern at current levels of intake when used as a flavouring agent. This reflects expert assessment of the available toxicological evidence and anticipated dietary exposures in the context of typical use levels. The JECFA evaluation does not establish specific acceptable daily intake values for this compound but provides qualitative assurance of safety under normal conditions of use. In other regulatory jurisdictions, analogous assessments and listings may exist, often aligned with international specifications and safety assessments. Because regulatory frameworks can vary across regions, manufacturers and food formulators typically consult the relevant food safety authority in each market to ensure compliance with local requirements. The overarching theme in regulatory approaches is the evaluation of both technical need and consumer safety, with permissible use conditioned on adherence to good manufacturing practices and flavouring efficacy.

Taste And Functional Properties

From a sensory perspective, CYCLOHEXANEETHYL ACETATE exhibits floral, green, and fruity aroma and taste characteristics that make it suitable for certain flavour profiles in food products. These attributes are rooted in its molecular structure, which interacts with olfactory receptors to convey distinct aromatic notes perceived in finished products. The compound’s odour and flavour contribution can vary with concentration, formulation matrix, and the presence of other flavouring constituents, making its use a nuanced component of flavour design. In terms of physicochemical properties, esters like CYCLOHEXANEETHYL ACETATE often demonstrate moderate solubility in ethanol and limited solubility in water, necessitating careful consideration of their behaviour within aqueous or lipid-containing food systems. Their volatility and stability under processing conditions, such as heating or pH changes, influence how flavours are maintained through manufacturing and storage. Functional performance includes an ability to integrate into complex flavour blends, provide layering effects where different sensory notes emerge at different stages of consumption, and maintain clarity or intensity over shelf life when used within specified limits. Food scientists and flavourists work with such ingredients by leveraging their sensory attributes while balancing them with other components to achieve the desired overall profile. The selection of CYCLOHEXANEETHYL ACETATE in a formulation is predicated on its compatibility with the product’s flavour architecture and the technical conditions of the manufacturing process, including thermal exposure, pH, and interaction with other ingredients.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) is a risk assessment tool used by regulators and scientific committees to define the amount of a substance that can be ingested daily over a lifetime without appreciable health risk. ADIs are typically expressed in units such as milligrams per kilogram of body weight per day (mg/kg bw/day) and are grounded in toxicological data from controlled studies. They include safety or uncertainty factors to account for differences between study conditions and human variability. For compounds like CYCLOHEXANEETHYL ACETATE that have been evaluated by expert committees such as JECFA, a formal numeric ADI may not be explicitly assigned when the available data and anticipated exposure levels indicate no safety concern at current intake levels. In such cases, regulatory conclusions emphasize that typical use as a flavouring agent under good manufacturing practices does not raise safety issues for consumers. This qualitative approach does not provide a specific numeric ADI, but it affirms that the compound can be used within established regulatory frameworks without posing undue risk. It is important for readers to understand that an ADI is not a recommended intake level for individuals; rather, it serves as a reference for regulators and industry to ensure that cumulative exposure from all sources remains within safe bounds. When numeric ADIs are established, they help inform risk management decisions, including permissible uses and maximum use levels. In the absence of a numeric ADI for this compound, regulatory permissions and expert assessments provide the relevant context for safe use.

Comparison With Similar Additives

When comparing CYCLOHEXANEETHYL ACETATE with other flavouring agents that serve similar purposes, certain parallels and distinctions emerge. Many esters, such as ethyl acetate or octyl acetate, are used in flavour and fragrance applications due to their fruity or floral sensory characteristics. While CYCLOHEXANEETHYL ACETATE imparts a floral and green note suitable for specific flavour profiles, other esters may contribute different organoleptic notes, such as the more generic fruitiness associated with ethyl acetate. Differences in volatility, solubility, and sensory perception influence how each compound is used in formulations. Another comparator is isoamyl acetate, an ester commonly associated with banana-like flavour notes. Like CYCLOHEXANEETHYL ACETATE, isoamyl acetate is permitted in many jurisdictions under flavouring regulations and is used at low concentrations to achieve targeted sensory effects. The choice between such compounds depends on the desired flavour outcome, processing conditions, and regulatory permissions in specific markets. Across this class of flavouring agents, regulatory evaluations often consider similar toxicological endpoints and usage patterns, with expert committees assessing whether there is any safety concern at the levels of intake typical of food applications. The absence of a defined numeric ADI for CYCLOHEXANEETHYL ACETATE aligns with evaluations for some other esters where anticipated low exposure and available data do not warrant specific numeric limits. Food scientists select from this array of compounds based on technical needs, sensory objectives, and compatibility with product matrices.

Common Food Applications Narrative

CYCLOHEXANEETHYL ACETATE is integrated into product formulations where nuanced sensory enhancement is sought, particularly in flavour profiles that benefit from floral or fruity top notes. In the development of bakery products, such as sweet breads and pastries, flavouring agents help achieve consistent aromatic complexity and mask potential off-notes associated with raw materials or thermal processing. The inclusion of compounds like CYCLOHEXANEETHYL ACETATE supports the final product’s appeal by contributing layers to the overall flavour impression that consumers associate with freshness and richness. In beverage applications, especially non-alcoholic ready-to-drink beverages, fruit-flavoured waters, and botanical infusions, flavourants play a key role in differentiating products on the basis of aroma and taste. The careful selection of specific esters and flavouring agents can elevate a formulation by providing subtle cues that enhance the perception of fruitiness or floral elements, contributing to a more engaging sensory experience. Flavours formulated with these compounds are designed to withstand processing conditions, including pasteurization and carbonation, while retaining their intended character. Confectionery items such as gummies, hard candies, and sugar confections use flavouring agents to achieve intense and recognizable taste profiles that align with consumer expectations for sweetness and fruitiness. Here, the interplay between different aromatic compounds, including CYCLOHEXANEETHYL ACETATE, allows flavourists to tailor profiles that range from tropical fruit blends to delicate floral essences. Dairy and dairy-alternative products with added flavouring, such as fruit yogurts or creamy beverages, also use such esters to reinforce the desired sensory signature without relying solely on natural extracts, which may vary in consistency. Across these diverse applications, the use of flavouring agents is guided by both technical functionality and regulatory permissions. Manufacturers leverage such compounds to deliver consistent, appealing products that meet consumer expectations, while observing established regulations that govern permissible uses and quality standards. The careful integration of CYCLOHEXANEETHYL ACETATE into formulation strategies exemplifies how flavour science and regulatory frameworks converge in modern food product development.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA evaluation details not specifically found for this compound

JECFA

  • Year: 2002
  • Adi Display: No safety concern at current levels of intake when used as a flavouring agent

Sources

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