CYCLOHEXYL CINNAMATE

CAS: 7779-17-1 FLAVORING AGENT OR ADJUVANT

Cyclohexyl cinnamate is a synthetic flavoring substance used to impart fruity and aromatic notes in flavored foods. It is recognized as a flavoring agent or adjuvant with regulatory listing in FDA 21 CFR 172.515 for synthetic flavoring substances and adjuvants.

What It Is

Cyclohexyl cinnamate is a synthetic food additive that functions primarily as a flavoring agent or adjuvant used to impart or enhance flavor in food products. It belongs to the class of cinnamate esters, which are organic compounds formed from the esterification of cinnamic acid with an alcohol group. This compound is recognized for its fruity odor and aromatic properties that contribute to flavor profiles in various applications. The chemical is additionally identified by its CAS Registry Number 7779-17-1, which serves as a unique identifier for this substance in scientific and regulatory databases. It also has multiple other names documented in food ingredient inventories and chemical registries, reflecting variations in naming conventions based on structural descriptors. These synonyms are helpful for formulation scientists, regulatory professionals, and ingredient reviewers when cross-referencing data from technical sources. In regulatory inventories, cyclohexyl cinnamate is listed under the category of flavoring agents or adjuvants, indicating its approved use for such technical effects in food. In the United States, it appears in the FDA Substances Added to Food inventory and is referenced under 21 CFR 172.515, which covers synthetic flavoring substances and adjuvants permitted for direct addition to food under specified conditions. This classification underscores its role specifically for flavor enhancement rather than nutritional or preservative functions.

How It Is Made

Cyclohexyl cinnamate is synthesized through chemical esterification processes that combine a cinnamic acid derivative with the appropriate alcohol component. In typical industrial practice, cyclohexanol reacts with cinnamic acid under conditions that favor formation of the ester linkage between the carboxyl group of the acid and the hydroxyl group of the alcohol. Catalysts and controlled reaction environments are used to drive the reaction toward completion and to achieve high conversion while minimizing byproducts. Following synthesis, the crude product undergoes purification to remove residual reactants, catalysts, and low molecular weight impurities. Purification techniques typically include distillation under reduced pressure and chromatographic steps to isolate the high purity ester suitable for food use. Quality control measures like gas chromatography and mass spectrometry analyses help confirm the identity and purity of the cyclohexyl cinnamate produced. Manufacturers that supply flavoring substances for food applications follow good manufacturing practice (GMP) principles to ensure that the substance meets specifications for food grade use. Although cyclohexyl cinnamate is primarily used for its functional properties rather than nutritional contribution, adherence to safety and purity standards is critical. Regulatory systems in different jurisdictions may require specifications that define acceptable levels of impurities and analytical methods to verify compliance before such substances are marketed for food applications.

Why It Is Used In Food

Cyclohexyl cinnamate is used in food primarily for its flavoring properties. It imparts a fruity and aromatic profile that can complement or enhance the sensory characteristics of flavored food products. In flavor science, such esters are used to create or reinforce specific taste profiles, including fruity, sweet, and aromatic notes that make foods more appealing to consumers. The compound’s technical function as a flavoring agent or adjuvant reflects its role in modifying or improving the overall flavor balance in formulated products. Food formulators may include cyclohexyl cinnamate at very low concentrations to achieve the desired effect without altering other sensory attributes undesirably. The amount used in finished products is dictated by good manufacturing practice and the principle of using the minimum quantity necessary to produce the intended flavor effect. By functioning alongside other flavoring substances, it supports harmonized flavor profiles, especially in complex formulations where multiple notes are blended to mimic natural or artificial fruit flavors. Because flavoring agents are often volatile and present at low levels, their use does not substantially contribute to the nutritional content of food. Rather, they serve to make foods more pleasurable and palatable. In commercial settings, ingredient lists and regulatory filings for products that contain flavoring agents like cyclohexyl cinnamate will reference their role and comply with applicable food additive regulations. The designation of ‘‘flavoring agent or adjuvant’’ helps distinguish these substances from other functional additive classes such as preservatives, antioxidants, or colorants.

Adi Example Calculation

An illustrative example of how acceptable daily intake concepts are considered involves hypothetical body weight scenarios. For a generic substance with an ADI set by regulators, one might calculate the quantity considered safe for a 70 kilogram individual by multiplying the ADI value by body weight. For example, if a substance had an ADI of 5 milligrams per kilogram body weight per day, a 70 kilogram person could theoretically consume up to 350 milligrams of that substance daily over a lifetime without appreciable health risk. This example is purely illustrative and not specific to cyclohexyl cinnamate, which does not have a numeric ADI assigned in major evaluations. Actual dietary exposures to flavoring agents are typically far below such hypothetical thresholds, reflecting low use levels in flavor formulations. Flavor chemists work to balance sensory efficacy with minimal use, contributing to consumer safety. Conceptual calculations like this help contextualize how risk assessors use ADI values when they are established. In the case of cyclohexyl cinnamate, expert evaluations have not identified the need for a numeric ADI, indicating that typical exposure levels do not raise safety concerns based on available evidence.

Safety And Health Research

Regulatory and scientific evaluations of cyclohexyl cinnamate focus on the potential for adverse effects based on chemical structure, exposure levels, and evidence from toxicological studies. Expert panels such as those convened by JECFA review available data on metabolism, toxicity, and exposure to determine whether the substance raises concerns at levels expected from use as a flavoring agent. Historical summaries indicate that, when used at levels consistent with flavoring practice, there is no safety concern identified, reflecting a weight-of-evidence approach used by such committees. Toxicological evaluations consider endpoints such as general systemic toxicity, genotoxicity, and other parameters relevant to consumer safety. These evaluations aim to ensure that substances added to food do not pose unreasonable risks under conditions of intended use. Flavoring agent assessments typically integrate data on absorption, distribution, metabolism, and excretion of the compound, as well as any available studies in laboratory systems. The absence of overt toxicity at relevant exposure levels supports the acceptability conclusions in expert assessments. Safety determinations also reflect consideration of exposure margins and conservative assumptions about intake. In flavor applications, the use levels are low and contribute minimally to overall chemical exposure from the diet. Based on expert evaluations, regulators and international bodies have maintained listings that allow the use of cyclohexyl cinnamate within defined functional categories. Ongoing monitoring and research inform reevaluations as new data become available, ensuring that safety assessments remain current with scientific evidence.

Regulatory Status Worldwide

Cyclohexyl cinnamate is referenced in regulatory frameworks that govern the use of flavoring agents and related substances in food. In the United States, it appears under the regulatory listing 21 CFR 172.515, which covers synthetic flavoring substances and adjuvants permitted for direct addition to food when used in accordance with good manufacturing practice and applied at the minimum quantity needed to achieve the desired flavor effect. This listing indicates that the substance is recognized within the code of federal regulations for food additives with specific functional use conditions. Internationally, flavoring agents are also evaluated by expert bodies that assess safety and usage. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated cyclohexyl cinnamate and, according to historical evaluation summaries, concluded that it poses no safety concern at current levels of intake when used as a flavoring agent or adjuvant. The latest evaluation documented by summary reports reflects this conclusion without assigning a numeric acceptable daily intake, indicating that exposure from typical use levels does not raise health concerns under the conditions evaluated. While regulatory frameworks vary by region, many jurisdictions align with risk assessment conclusions from international and national expert committees. Flavoring agents such as cyclohexyl cinnamate are often managed through listings that specify permitted uses and conditions rather than numerical limits on intake. In each jurisdiction, compliance with local food additive regulations and labeling requirements helps ensure that products containing such substances meet safety and quality standards.

Taste And Functional Properties

Cyclohexyl cinnamate is known among flavor chemists for its distinctive sensory characteristics. The compound tends to provide fruity, cherry-like, peach-like, and almond nuances that can enrich composite flavor blends. These aromatic qualities make it useful in crafting flavors that are associated with sweet and stone fruit profiles. Sensory evaluations describe it as having a clear, fruity odor that contributes subtle complexity when used at appropriate levels in food formulations. From a functional perspective, flavoring agents like cyclohexyl cinnamate are effective at very low use levels, typically measured in parts per million. Because of this, their impact on the overall technical properties of the food matrix is minimal in terms of texture, stability, or appearance. The substance is relatively stable under normal food processing conditions, but like many esters, it may be sensitive to extreme heat or pH conditions that can lead to hydrolysis or degradation over time. Solubility characteristics influence how cyclohexyl cinnamate is incorporated into food products. It is generally more soluble in organic phases and less soluble in water, meaning that formulators consider solubility and dispersion when designing systems such as emulsions, confections, beverages, or baked goods. Knowledge of solubility and volatility is important to ensure consistent flavor release and perception. Professional flavorists work with such properties to achieve target sensory outcomes without compromising product stability or quality during shelf life.

Acceptable Daily Intake Explained

Acceptable daily intake (ADI) is a concept used by food safety authorities to describe the estimated amount of a substance that can be consumed every day over a lifetime without appreciable health risk. For many flavoring agents, numeric ADIs are not assigned when exposure from use at typical levels is considered negligible or within safe margins based on evaluation of available data. In such cases, expert committees may conclude there is no safety concern at current levels of intake without establishing a numerical ADI. In regulatory evaluations, ADI concepts help frame risk assessment by providing a comparison between exposure and levels that are considered safe based on toxicological evidence. Flavoring agents like cyclohexyl cinnamate are typically used at levels far below thresholds that have been associated with adverse effects in toxicological studies. As a result, regulators rely on good manufacturing practice principles and functional use conditions rather than specific numeric ADIs. Consumers can interpret the absence of a numeric ADI as an indication that the compound’s contribution to overall dietary chemical exposure is low and that expert review has not identified safety concerns under expected conditions of use. This approach aligns with regulatory frameworks that manage flavoring substances through permitted use listings and safety evaluations tailored to their functional role in food.

Comparison With Similar Additives

Cyclohexyl cinnamate can be compared with other flavoring esters that serve similar functional purposes. For example, ethyl cinnamate and benzyl cinnamate are other cinnamate esters used in flavor science to impart fruity or aromatic notes. These compounds share structural similarities that influence their sensory profiles and solubility characteristics. Ethyl cinnamate often contributes sweet, fruity notes in various flavor blends, while benzyl cinnamate may provide a floral or balsamic character. Another example is allyl cinnamate, which also belongs to the cinnamate ester family and is listed in regulatory frameworks for synthetic flavoring substances. While these compounds have related chemical structures, each has a distinct sensory profile that flavorists leverage to create specific flavor impressions. Functional considerations such as volatility, solubility, and stability guide the choice of one ester over another in formulation work. Comparing cyclohexyl cinnamate with these related additives highlights how minor differences in chemical structure can lead to variations in flavor perception and technical behavior. Flavor chemists select additives based on the desired sensory outcome and compatibility with other ingredients. Regulatory listings for these substances may also differ in detail, but the overarching principle remains that such agents are used at low levels consistent with good manufacturing practice.

Common Food Applications Narrative

Cyclohexyl cinnamate finds application across a range of food categories where fruity and aromatic flavor profiles are desirable. Its contribution is most notable in products where subtle, nuanced flavor enhancement helps achieve a sensory experience that aligns with consumer expectations for sweetness and fruitiness. In ice creams and frozen desserts, for example, small amounts of this substance can reinforce fruit notes in peach, cherry, or almond-inspired varieties, complementing the creaminess of dairy bases. Confectionery products such as candies and sweets also incorporate flavoring esters to create dynamic taste profiles that are uniform and memorable. In baked goods like cookies or pastries, aromatic esters can add depth to vanilla, fruit, or dessert-themed flavors, providing a layered experience. Beverage formulations, including flavored waters and soft drinks, rely on carefully balanced flavor libraries where cyclohexyl cinnamate can play a supporting role in refreshing profiles. Similarly, flavored dairy beverages may benefit from its inclusion to evoke notes associated with fruits or desserts. The manufacturing and sensory evaluation of such products involve precision and repeatability. Use levels are optimized by flavorists to achieve the intended effect without overpowering other components. Cyclohexyl cinnamate, when used appropriately, blends with other flavoring substances and ingredients to deliver a cohesive and consumer-pleasing taste experience. This narrative underscores how flavoring agents like cyclohexyl cinnamate contribute to the overall enjoyment of diverse food products without altering their core nutritional characteristics.

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Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No specific EFSA numeric ADI found in d sources

JECFA

  • Year: 2000
  • Notes: JECFA concluded no safety concern at current intake levels without numeric ADI

Sources

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