CYCLOHEXANONE DIETHYL KETAL

CAS: 1670-47-9 FLAVORING AGENT OR ADJUVANT

CYCLOHEXANONE DIETHYL KETAL is a chemical flavouring agent used in food and beverage formulations. It is evaluated by FEMA and JECFA for use as a flavouring ingredient.

What It Is

CYCLOHEXANONE DIETHYL KETAL is an organic chemical with the CAS number 1670-47-9 that functions as a flavouring agent or adjuvant in food and beverage products. The compound falls into the class of ketal ethers, and in technical contexts it is also known by synonyms that reflect its chemical structure. As an additive, it is recognised primarily for its role in contributing to aroma or taste profiles in formulated foods, beverages and culinary applications. The flavouring function of this compound is defined by its ability to modify or enhance sensory perceptions associated with food and drink formulations. Its inclusion in ingredient inventories or flavour libraries such as those maintained by professional bodies indicates its technical use in food systems. CYCLOHEXANONE DIETHYL KETAL is structurally characterised by a cyclohexane backbone with diethyl ketal functionalisation, which is a chemical modification often used in flavour compounds to provide volatility and desirable sensory characteristics. The structural features of this compound place it in the broader category of flavouring chemicals that have been subject to safety evaluations by expert panels. While the specific sensory descriptors for this chemical are not universally standardised in all regulatory documents, industry sources frequently describe its sensory contributions in qualitative terms, indicating a range of aromatic notes depending on concentration and food matrix. The technical function of CYCLOHEXANONE DIETHYL KETAL as a flavouring agent is defined under food ingredient terminologies, where it is used to bring out specific aromatic qualities or to support the overall flavour balance in complex formulations. As a flavouring agent it is typically used in very low concentrations compared with bulk food ingredients, and its regulatory evaluation focuses on ensuring that such use does not present safety concerns based on estimated exposure levels.

How It Is Made

The production of CYCLOHEXANONE DIETHYL KETAL involves organic synthesis pathways typical for ketal formation, where cyclohexanone reacts with ethanol under acidic conditions to form the corresponding diethyl ketal. In ketal synthesis, a carbonyl compound such as cyclohexanone is transformed into an acetal or ketal by reaction with an alcohol in the presence of an acid catalyst, which facilitates the nucleophilic addition and subsequent departure of water. This reaction yields the diethoxy functional group attached to the cyclohexane ring, giving the compound its characteristic structure. In industrial settings, chemical manufacturers will carry out this type of reaction under controlled conditions, optimising parameters such as temperature, reaction time and catalyst concentration to achieve desired purity levels. Following synthesis, standard purification procedures such as distillation or solvent extraction may be employed to isolate the target compound from reaction byproducts and unreacted starting materials. The resulting product for flavour use must meet specified purity standards, which are typically defined by industry quality criteria or regulatory specifications where available. Manufacturers of food-grade flavouring compounds operate under good manufacturing practice (GMP) guidelines, which help ensure that production processes minimise contaminants and impurities that could affect food safety. The technical production of flavouring agents like CYCLOHEXANONE DIETHYL KETAL generally occurs in facilities equipped to handle organic solvents and catalysts safely, with adherence to environmental and occupational safety standards. While specific production methods may vary between suppliers, the underlying chemistry of ketal formation remains consistent and is widely understood within the field of organic synthesis.

Why It Is Used In Food

CYCLOHEXANONE DIETHYL KETAL is used in food and beverage formulations because of its ability to contribute distinctive aroma or flavour characteristics that enhance the sensory quality of products. Flavouring agents are added to foods to achieve a desired taste profile, to compensate for flavour loss during processing, or to provide novel sensory experiences that appeal to consumers. The inclusion of such compounds may be particularly relevant in complex formulations where natural flavours alone do not achieve the target sensory attributes. In the context of flavouring agents, compounds like CYCLOHEXANONE DIETHYL KETAL are valued for their specific aromatic profiles, which can interact synergistically with other flavour components in a formulation. Manufacturers may select particular flavouring agents based on desired sensory outcomes, compatibility with the food matrix and stability under processing conditions. The functional classification of this compound as a flavouring agent or adjuvant reflects its role in achieving these objectives, supporting product developers in fine-tuning taste attributes. The use of flavouring agents in food products is governed by regulatory frameworks that consider both the intended technological purpose and safety. Expert committees, such as those associated with international food standards, evaluate flavouring substances to determine whether their use at expected exposure levels raises safety concerns. CYCLOHEXANONE DIETHYL KETAL has been subject to such evaluation, indicating that its use as a flavouring agent is technically justified and reviewed for safety in line with global regulatory practice.

Adi Example Calculation

Illustrative calculations can help explain how regulatory scientists might interpret exposure relative to an ADI, even when a numeric ADI is not established for a compound like CYCLOHEXANONE DIETHYL KETAL. For example, if a hypothetical flavouring agent were assigned an ADI of X mg/kg bw/day, and an individual with a body weight of 70 kg consumed products containing the additive, exposure would be compared to the ADI as follows: total intake (mg/day) would be divided by body weight to assess whether it remains below the ADI threshold. In practical terms, flavouring agents are used at very low concentrations in food products, making actual dietary exposure small relative to typical ADI values. Because expert evaluations for CYCLOHEXANONE DIETHYL KETAL have indicated no safety concern at current levels of intake, this implies that routine consumption via foods is not expected to approach a threshold that would trigger regulatory concern based on available data. These illustrative comparisons help contextualise how scientists relate food use levels to safety benchmarks used in regulatory assessments.

Safety And Health Research

Safety and health research on food flavouring agents such as CYCLOHEXANONE DIETHYL KETAL centres on understanding potential hazards and exposure levels associated with their use in food products. Expert committees evaluate a range of toxicological endpoints, including acute toxicity, genotoxicity, subchronic and chronic toxicity, and any evidence of reproductive or developmental effects. These evaluations aim to identify whether consumption at estimated intake levels from typical food use presents any safety concerns. For CYCLOHEXANONE DIETHYL KETAL, the JECFA evaluation indicates that no safety concern arises at current levels of intake when used as a flavouring agent, based on the data reviewed by the committee. This conclusion reflects a risk assessment approach that considers both hazard identification and exposure estimation, aligned with international best practices for food additive evaluation. The JECFA chemical entry summarises this conclusion and provides a framework for how the committee interprets available data. (世界卫生组织应用程序 It is important to note that comprehensive toxicological data may vary between flavouring agents, and not all substances have extensive published studies in open literature. Regulatory evaluations often rely on a combination of proprietary and published data submitted by industry or generated by research institutions. Safety assessments are periodically revisited as new data become available, ensuring that regulatory guidance remains current with scientific understanding. Consumers may encounter flavouring agents only in trace amounts in prepared foods, and the focus of safety research remains on ensuring that such exposures do not exceed levels considered safe by expert evaluators.

Regulatory Status Worldwide

The regulatory status of CYCLOHEXANONE DIETHYL KETAL reflects evaluations by expert bodies that consider its safety and technical utility as a flavouring agent. International evaluation by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) classifies this compound with a specific JECFA number and functional class. According to the JECFA database, CYCLOHEXANONE DIETHYL KETAL is recognised as a flavouring agent and has been assessed by the committee for safety in relation to intended use levels, with the conclusion that it does not raise safety concerns at current levels of intake when used as a flavouring agent. This evaluation is documented in the WHO JECFA chemical entry. (世界卫生组织应用程序 In the United States, this compound appears in the Substances Added to Food Inventory maintained by the FDA, which lists ingredients that have been evaluated for use in foods, along with technical effect designations and references to FEMA GRAS assessments. The FDA inventory entry for CYCLOHEXANONE DIETHYL KETAL identifies it as a flavouring agent or adjuvant with associated FEMA and JECFA identifiers, but does not itself constitute a specific regulation and does not confer an automatic approval status in the Code of Federal Regulations. (FDA HFP App External Other regional regulatory frameworks may recognise this compound within flavouring inventories or lists of substances evaluated by expert panels. Such listings typically focus on whether a substance has been reviewed for safety and technical effect, rather than prescribing specific numeric limits. Manufacturers and formulators must ensure compliance with local food laws and ingredient labelling requirements when using flavouring agents, and reference relevant regulatory databases to confirm permitted uses in target markets.

Taste And Functional Properties

The taste and functional properties of CYCLOHEXANONE DIETHYL KETAL in food systems are associated with its role as a volatile flavouring compound. Functional properties refer to how the compound interacts within the food matrix, its solubility characteristics, and its stability under various conditions such as heat or pH changes in processing. Flavour compounds are often selected based on a balance of sensory contribution and functional performance, ensuring that they remain effective in delivering desired aroma or flavour notes throughout production, storage and consumption. While specific published sensory descriptors for this compound are not universally standardised across all regulatory documents, industry sources that list aroma profiles often indicate that similar ketal compounds contribute nuanced aromatic facets that may be described as fruity, floral or part of broader composite flavour profiles when blended with other components. Such qualitative descriptors help product developers understand how the compound behaves in sensory evaluations and how it may complement other ingredients in a formulation. In terms of solubility, many flavouring agents like CYCLOHEXANONE DIETHYL KETAL tend to be more soluble in alcohol and lipid phases than in water, influencing how they are incorporated into beverage or food systems. The volatility of such compounds also affects how flavour perception is experienced, as more volatile constituents are perceived more readily in the aroma phase during consumption. Functional performance must account for these properties, especially in products that undergo thermal processing, where heat can alter the stability or release characteristics of flavour components.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a scientific concept used by regulators and expert committees to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are established based on toxicological data and incorporate safety factors to account for uncertainties in data and variability among human populations. For many flavouring agents, including CYCLOHEXANONE DIETHYL KETAL, expert evaluations may conclude that no specific ADI is necessary if the available data do not identify safety concerns at estimated exposure levels. This type of conclusion, often phrased as "no safety concern at current levels of intake," suggests that routine consumption through food does not warrant a defined numeric ADI. When a numeric ADI is established for a substance, it is typically expressed in milligrams per kilogram of body weight per day (mg/kg bw/day), providing a reference for assessing dietary exposure. Regulators derive this value from the highest dose in animal studies that does not produce harmful effects, and then apply uncertainty factors to ensure conservative guidance for human consumption. In the case of flavouring agents evaluated without a specific numeric ADI, the focus remains on ensuring that estimated intake from food use is sufficiently low that it does not pose a safety concern based on available evidence. Consumers should understand that ADIs are not recommended targets for consumption but rather scientific thresholds used in regulatory risk assessment. A conclusion of no safety concern at current levels of intake indicates that, when used as intended in food formulations, exposure to the compound is considered safe according to expert evaluation.

Comparison With Similar Additives

CYCLOHEXANONE DIETHYL KETAL can be compared with other flavouring agents that share similar functional roles in food and beverage formulations. For instance, structurally related ketal or acetal compounds used as flavour ingredients include other diethoxy-substituted cyclic molecules, which contribute distinctive aroma characteristics used in beverage, confectionery and bakery applications. These compounds are selected based on how well they deliver specific sensory notes and how they interact with other flavour components in a formulation. Another example is the class of ethyl esters commonly used in fruity flavour profiles, which provide volatile aromatic contributions that complement other flavour agents. Such compounds may differ in their chemical structure, physicochemical properties and sensory impact, but similarities arise in their function as volatile aroma compounds in complex food matrices. Comparison across these additives helps product developers understand how different compounds influence flavour balance and consumer perception. Differences between flavouring agents also lie in their regulatory evaluations and documented safety profiles. While many flavouring agents undergo expert review by committees such as JECFA or FEMA, the extent of available data and consensus on safety assessments may vary. Understanding these similarities and differences supports informed selection of flavouring components in product development, taking into account sensory objectives, functional performance and regulatory context.

Common Food Applications Narrative

CYCLOHEXANONE DIETHYL KETAL is utilised in a range of food and beverage applications where specific flavour characteristics are sought to enhance consumer experience. In beverage formulations, including carbonated soft drinks, alcoholic beverages and non-alcoholic flavoured drinks, flavouring agents are essential for achieving balanced and distinctive sensory profiles. The addition of aroma compounds can help define product identity and differentiate offerings in competitive markets. In bakery and confectionery products, flavouring agents contribute to sweet and complex aroma profiles that consumers associate with freshness and quality. Dairy-based products such as flavoured yogurts, ice creams and desserts also benefit from carefully selected flavouring compounds. These products often require flavour components that remain stable during processing and storage, ensuring consistent taste delivery. The interplay between natural ingredients and added flavouring agents is important, as it determines the overall sensory outcome. In savoury products, while the primary focus is often on salt, herbs and spices, subtle aromatic contributors may be included to round out the flavour profile. Packaged snacks, sauces and dressings represent additional categories where flavouring agents like CYCLOHEXANONE DIETHYL KETAL can be utilised to augment or refine taste perceptions. The food industry often combines multiple flavouring compounds to achieve complex sensory impressions, with each component selected for its unique contribution to the overall profile. Across these applications, the use of flavouring agents is guided by regulatory standards and safety evaluations that consider the compound’s technical justification and estimated consumer exposure.

Safety & Regulations

FDA

  • Notes: FDA inventory inclusion does not itself establish specific approval in CFR; no CFR section verified.

EFSA

  • Notes: EFSA evaluation specifics for this additive not found in available authoritative sources.

JECFA

  • Notes: JECFA evaluation indicates no safety concern but did not show a numeric ADI or evaluation year explicitly on the d entry.
  • 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!