CYCLOHEXYL ACETATE

CAS: 622-45-7 FLAVORING AGENT OR ADJUVANT

Cyclohexyl acetate is a synthetic flavoring agent and adjuvant with a fruity sweet odor, listed under FDA 21 CFR 172.515 for use as a flavoring substance in foods.

What It Is

Cyclohexyl acetate is a synthetic organic ester identified by the Chemical Abstracts Service registry number 622-45-7 and widely recognized within food science and regulatory inventories as a flavoring agent or adjuvant. Esters like cyclohexyl acetate are compounds formed by the reaction of alcohols and acids, in this case cyclohexanol and acetic acid, producing a molecule with characteristic organoleptic properties. In the context of food ingredients, it is classified by its chemical function (FLAVORING AGENT OR ADJUVANT) and has synonyms including CYCLOHEXANE ACETATE and ACETIC ACID, CYCLOHEXYL ESTER. As a flavoring agent, it contributes specific sensory attributes, especially fruity and sweet aromatic notes, when used in appropriate concentrations that are effective for imparting or modifying flavor in food products. The classification of cyclohexyl acetate as a flavoring agent reflects its role in influencing sensory perception. Food scientists and flavor chemists consider both the chemical structure and the sensory profile of such compounds when selecting them for formulation. Esters like cyclohexyl acetate often possess volatility and olfactory detectability that allow them to modify flavor profiles at relatively low use levels. The recognition of this compound within regulatory frameworks signals that it has undergone safety evaluation sufficient for listing as an allowable substance when used in food under specified conditions. This designation differentiates it from compounds used exclusively in industrial applications or those with no food-related approval status. The naming conventions for cyclohexyl acetate illustrate how chemical nomenclature and regulatory terminology intersect. The name cyclohexyl acetate conveys the structural components of the molecule: a cyclohexyl group bonded to an acetate moiety. Other names may arise from alternate naming systems or historical registry entries, but all refer back to the same core molecular structure. The CAS number 622-45-7 serves as a unique identifier that aligns with regulatory listings and scientific databases, ensuring consistency across technical documentation and ingredient inventories.

How It Is Made

Cyclohexyl acetate is manufactured through organic synthesis processes typical for esters. At a high level, esterification reactions involve combining an alcohol and an acid under controlled conditions to form an ester and water. For cyclohexyl acetate, the precursor alcohol is cyclohexanol, and the acid component is acetic acid. The reaction can be catalyzed by acid catalysts, such as sulfuric acid, which facilitate the removal of water and drive the equilibrium toward formation of the ester. Alternative routes may involve acylation using acetic anhydride with acidic catalysts, which similarly yield the ester and acetic acid byproducts. Production of flavoring-grade cyclohexyl acetate includes purification steps to ensure that the final product meets food-grade specifications. These steps often involve distillation to separate the target compound from residual reactants, byproducts, and catalysts. Chemical manufacturers that supply food ingredients maintain quality control and analytical verification measures to ensure the absence of contaminants and compliance with regulatory standards. Specifications typically include criteria such as purity percentage, refractive index range, and acid value, with food-grade materials often having a high purity to minimize off-flavors or impurities that could affect taste or safety. In industrial practice, the manufacture of cyclohexyl acetate also accounts for process safety and environmental controls. Esterification reactions can be exothermic and involve flammable reagents and solvents. Facilities producing such compounds implement engineering controls, protective equipment, and monitoring to manage reaction conditions and ensure worker safety. Because this compound has applications beyond food flavoring, including fragrance and solvent uses, production volumes may vary based on market demand across multiple sectors. Nonetheless, the core chemical route remains centered on classical ester synthesis that has been well understood and practiced in organic chemistry for decades.

Why It Is Used In Food

Cyclohexyl acetate is incorporated into food formulations primarily for its ability to impart or enhance desirable flavors. In the realm of flavor chemistry, esters are valued for their fruity and sweet sensory profiles, which can complement or accentuate fruit notes and other flavor attributes in a wide range of food and beverage products. When added in controlled amounts, cyclohexyl acetate can contribute subtle nuances that improve the overall flavor experience without overwhelming other components of a product's sensory profile. Food technologists consider several factors when selecting flavoring agents like cyclohexyl acetate. These include volatility, odor threshold, compatibility with other ingredients, and stability under processing and storage conditions. The volatility of many esters means they contribute aromatics that are perceived rapidly by the olfactory system, which plays a significant role in flavor perception. Compatibility with other flavor constituents and with the food matrix ensures that the additive integrates well into the final product without causing unwanted interactions or sensory clashes. The use of cyclohexyl acetate in food is generally targeted and specific. Unlike bulk ingredients that contribute primary taste sensations like sweetness or saltiness, flavoring agents are used at low levels to fine-tune aroma and taste. This targeted functionality allows formulators to achieve specific sensory objectives, such as enhancing fruit notes in beverages, confectionery, or dairy desserts, or balancing complex flavor systems in bakery products. Its inclusion in regulatory listings for food use indicates that it has been evaluated for such applications and is permitted under conditions that consider technical need and safety. Overall, the use of cyclohexyl acetate in food reflects a broader practice within food science where flavoring agents are judiciously applied to achieve desired sensory outcomes. It exemplifies how chemical additives with specific functional roles support product development and consumer preferences within established regulatory frameworks.

Adi Example Calculation

To illustrate how regulatory evaluations relate to everyday consumption without making health recommendations, consider a hypothetical scenario using a flavoring agent like cyclohexyl acetate. Suppose a panelist consumes a flavored beverage containing trace amounts of the compound as part of a balanced diet. A typical serving of such a beverage may contain ingredients at microgram or low milligram levels per liter, with actual quantities of flavoring agents adjusted well below sensory thresholds. If a regulator were to establish a numeric ADI for a compound, that value would be expressed relative to body weight. For example, if a committee set an ADI of 1 milligram per kilogram body weight per day for a hypothetical substance, a person weighing 70 kilograms would have an estimated acceptable intake of 70 milligrams per day. In contrast, actual exposure from food is often orders of magnitude lower because flavoring agents are used at very low concentrations. For cyclohexyl acetate specifically, regulatory evaluations have indicated no safety concern at current intake levels, which implies that typical dietary exposure is already well within safety margins established by expert committees. Thus, the above hypothetical illustrates how regulatory evaluations frame safety in terms of exposure relative to theoretical thresholds, even when a numeric ADI is not assigned. The key point is that authorized use levels in food are established with conservative safety factors to protect consumers across varying consumption patterns.

Safety And Health Research

The safety evaluation of cyclohexyl acetate as a flavoring agent is anchored in the assessment of toxicological data, exposure estimates, and structure-activity considerations typical of regulatory evaluations for food additives. Esters used as flavoring agents are generally evaluated for acute toxicity, potential for genotoxicity, effects on reproductive and developmental endpoints, and chronic toxicity when relevant data are available. Regulators and expert committees consider both hazard identification and exposure assessments in determining whether a substance raises safety concerns when used at levels consistent with intended food applications. JECFA’s evaluation concluded that cyclohexyl acetate does not present a safety concern at current levels of intake when used as a flavoring agent, based on data reviewed during its assessment. This conclusion reflects an overall weight of evidence approach where available animal toxicology data, metabolic fate information, and exposure estimates from typical use patterns inform safety judgments. The absence of specific numeric adverse effect levels in public summaries suggests that the overall risk at authorized use levels is considered low with respect to potential adverse health outcomes. In examining acute toxicity profiles, broad categories of effects such as irritation, central nervous system depression, or other systemic responses at high doses are characterized in toxicology literature, but these effects are not directly predictive of risk under authorized use conditions. Instead, such data contribute to understanding the margin of safety between expected human exposure and doses associated with toxic endpoints in laboratory studies. The low use levels typical of flavoring agents lead to exposure estimates that are orders of magnitude below levels associated with overt toxicity in experimental settings. Ongoing research and post-market surveillance contribute to the body of evidence that informs regulatory decisions and updates. As scientific methodologies evolve, expert committees and regulatory agencies revisit evaluations to ensure they reflect current knowledge. In the interim, the safety profile as considered by authorized bodies like JECFA supports the continued use of cyclohexyl acetate in food within specified parameters, with regulatory oversight intended to maintain consumer safety while enabling sensory and technological benefits in food products.

Regulatory Status Worldwide

Cyclohexyl acetate is recognized within regulatory frameworks for food additive use in several jurisdictions. In the United States, it is included in the Code of Federal Regulations under Title 21, Part 172, Subpart F, Section 172.515, which lists synthetic flavoring substances and adjuvants permitted for direct addition to food for human consumption. The presence of cyclohexyl acetate in this section indicates that it has been evaluated and authorized for such use in accordance with FDA procedures for food additive regulation and is permitted when used in accordance with good manufacturing practice. The designation “172.515” reflects its specific regulatory citation within the federal regulatory code, confirming that its use as a flavoring agent is subject to defined conditions of application. Source documentation from the FDA inventory and the Federal Regulations database supports this classification and regulatory allowance. Internationally, cyclohexyl acetate has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), an independent expert committee that assesses the safety of food additives and contaminants on behalf of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO). JECFA assigned it the number 1093 and evaluated its safety as a flavoring agent. The committee concluded that there is no safety concern at current levels of intake when used as a flavoring agent, based on available toxicological data and exposure assessments, with the latest evaluation conducted in 2002. This reflects a scientific review that considers both hazard data and anticipated exposure patterns. In the European Union, flavoring substances undergo assessment by the European Food Safety Authority (EFSA). While specific EFSA opinions for cyclohexyl acetate may be found within grouped evaluations of structurally related compounds, numerical authorization identifiers such as E-numbers are not universally assigned to all flavoring substances. As such, explicit EFSA approval with numeric E-number assignment for this particular substance is not established here. Regulatory status in other regions may align with Codex Alimentarius principles or national food additive regulations that reference international evaluations and allow use of flavoring agents consistent with safety evaluations. The cumulative regulatory landscape underscores that cyclohexyl acetate is permitted for use in food under defined conditions reflective of technical need and safety assessment.

Taste And Functional Properties

Cyclohexyl acetate exhibits a sensory profile characterized by fruity, sweet, and ethereal notes that are often described as reminiscent of apple, banana, or similar fruit aromatics. These properties arise from its molecular structure, which interacts with olfactory receptors to convey specific odor impressions that contribute to the perception of flavor in food products. In general, esters with similar structures are associated with fruit-like aromas, making them useful in flavor blends aimed at enhancing or complementing particular sensory themes. The functional behavior of cyclohexyl acetate within food systems is influenced by several physicochemical properties. It is a relatively volatile compound, which means it can readily transition into the vapor phase and be perceived by the nose during consumption. Its solubility profile, which favors miscibility with organic components of foods and limited solubility in water, affects how it distributes within different product matrices. For example, in products with higher fat content or in emulsions, esters can partition into lipid phases and contribute to sustained aroma release over time. Stability under processing conditions is another consideration. Food processing often involves heat, pH changes, and mechanical stress, all of which can alter the integrity of flavor compounds. Cyclohexyl acetate, like many esters, has a boiling point and chemical resilience that allow it to withstand moderate processing without significant degradation, although extreme conditions may lead to hydrolysis or loss of volatile components. Understanding these characteristics helps food scientists choose appropriate use levels and anticipate how the compound will behave through manufacturing, storage, and consumption. From a sensory perspective, the integration of cyclohexyl acetate within a flavor system must be balanced with other components to avoid imbalances or off-notes. Its contribution is typically subtle and synergistic when combined with other flavoring agents, supporting a cohesive and appealing aroma profile. By leveraging its functional and sensory properties, flavorists can craft complex and appealing taste experiences that meet consumer expectations.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used by international expert bodies and national authorities to describe an estimate of the amount of a food additive that can be ingested daily over a lifetime without appreciable health risk. ADIs are usually expressed in milligrams of additive per kilogram of body weight per day and are derived from toxicological studies where doses that do not produce adverse effects are identified and then divided by safety factors to account for uncertainties and interspecies differences. For cyclohexyl acetate, the Joint FAO/WHO Expert Committee on Food Additives reviewed available toxicological and exposure data and concluded that there is no safety concern at the levels of intake anticipated from its use as a flavoring agent. When a committee reaches such a conclusion, it may not assign a specific numeric ADI because the data support the position that typical dietary exposure is well below levels of concern. In this case, the conclusion of no safety concern functions similarly to an ADI determination in that it indicates regulatory confidence that ordinary dietary exposure does not pose appreciable risk. Understanding an ADI or a conclusion of no safety concern helps contextualize how regulators balance science and consumer exposure. It reflects a comprehensive review of evidence, including chemical structure, toxicology, and usage patterns. Importantly, an ADI is not a recommended intake level for consumers; it is a risk assessment tool used by regulators to ensure that authorized use levels maintain a wide margin of safety. A conclusion of no safety concern suggests that authorized use levels established under regulatory frameworks such as FDA rules and international evaluations are considered safe for the general population under typical use conditions.

Comparison With Similar Additives

Cyclohexyl acetate belongs to a broader class of ester flavoring agents that share functional attributes and sensory contributions. Comparing it with similar compounds highlights both commonalities and distinctions in their use and properties. One such comparator is ethyl acetate, another ester with a fruity aroma that is widely used in beverages and confectionery. Ethyl acetate has a more pronounced solvent-like quality and is one of the more ubiquitous esters in flavor applications. Both compounds contribute fruity notes, but their specific odor profiles differ based on molecular structure and volatility, leading formulators to select one or a combination depending on the desired sensory outcome. Another related additive is amyl acetate, known for its characteristic banana-like aroma. Amyl acetate’s sensory profile is often described in fruit-related flavor contexts similar to cyclohexyl acetate, but with nuances that suit particular fruit themes such as banana or pear. The choice between amyl acetate and cyclohexyl acetate in a flavor blend depends on the target profile, processing stability, and interactions with other constituents. While both are esters, differences in chain length and cyclic structure influence their olfactory perception and functional behavior in food matrices. A third benchmark is benzyl acetate, an ester with a floral and sweet aroma profile used in dairy and confectionery flavors. Benzyl acetate’s aromatic character often complements creamy or floral notes, contrasting with the more fruity profile of cyclohexyl acetate. Comparing these compounds illustrates how small changes in chemical structure can yield distinct sensory results, providing flavorists with a palette of building blocks to create complex aroma profiles. Regulatory acceptance for each of these compounds is similarly grounded in safety evaluations, with authorized use guided by technical need and sensory objectives. Such comparisons underscore the diversity within ester flavoring agents and the thoughtful application of each to achieve specific sensory goals in food formulation.

Common Food Applications Narrative

Cyclohexyl acetate is found in a variety of flavored foods and beverages where fruity or sweet aromatic character is desirable. In beverages, whether nonalcoholic fruit drinks, flavored waters, or powdered mixes, it can contribute subtle nuances that enhance the perception of fruit notes and overall flavor complexity. The integration of specific esters like cyclohexyl acetate in beverage applications supports consumer expectations for aroma intensity and fruit character, especially in products designed to mimic natural fruit profiles. In confectionery products such as hard candies, gummies, or fruit-flavored chews, flavoring agents like cyclohexyl acetate play a role in achieving a consistent and recognizable sensory experience. These products rely heavily on precise flavor formulations to deliver specific taste expectations, and esters with fruity profiles are part of the toolkit that flavor chemists use to build those profiles. Because confectionery products often undergo heating and cooling during processing, ingredients with appropriate stability and sensory contribution are selected to maintain performance through these stages. Dairy-based desserts, ice creams, and frozen novelties also benefit from the inclusion of carefully chosen flavoring agents. The creamy matrix of such products can modulate the release and perception of volatile aroma compounds, making the choice of flavoring agents crucial to ensure that the intended sensory impact is achieved once consumed. Bakery goods, including sweet breads, pastries, and fruit-filled items, are another category where esters like cyclohexyl acetate can support fruit-like flavor accents. Beyond these categories, cyclohexyl acetate may be used in flavored syrups, dessert sauces, and similar applications where layered flavor profiles are desired. Its use in food is typically at levels where it performs a specific sensory role without dominating the overall taste, contributing to a balanced and integrated flavor experience. The wide range of applications reflects the versatility of such compounds within food formulation practice, always aligned with regulatory permissions and technical objectives for sensory quality.

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Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: Specific EFSA numeric authorization and ADI not identified in available evaluations

JECFA

  • Year: 2002000
  • Adi Display: No safety concern at current levels of intake when used as a flavouring agent

Sources

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