CYCLOHEXYL FORMATE

CAS: 4351-54-6 FLAVORING AGENT OR ADJUVANT

Cyclohexyl Formate is a synthetic flavoring agent and aroma ingredient used in food flavors, with a fruity, ethereal odor and inclusion on the FDA synthetic flavoring substances list under 21 CFR 172.515.

What It Is

Cyclohexyl Formate is a chemical compound classified as a synthetic flavoring agent or adjuvant. It is an ester that results from combining the alcohol cyclohexanol with formic acid, yielding a molecule identifiable by its CAS number 4351-54-6 and recognized for its fruity, ethereal odor profile. This compound is often listed by flavor associations and regulators using identifiers such as FEMA number 2353 and JECFA number 1095, indicating that it has been evaluated in the context of flavor use. The structure consists of a seven‑carbon cyclohexyl ring attached via an ester linkage to a formate group, which contributes to its sensory and functional properties in flavor applications. Cyclohexyl Formate appears as a colorless liquid with a characteristic ethereal, sweet, and fruity aroma reminiscent of green banana, cherry, or similar fruity notes at low concentrations. These sensory properties make it useful in food and beverage flavorings where such notes are desired. Within regulatory frameworks, Cyclohexyl Formate is listed under synthetic flavoring substances and adjuvants, indicating that it is permitted for use in foods in the United States when incorporated according to good manufacturing practice and minimum effective levels required to achieve the intended flavor effects. This classification distinguishes it from other additives such as colorants or preservatives and emphasizes its role in shaping flavor perceptions rather than serving nutritional or preservative functions.

How It Is Made

The synthesis of Cyclohexyl Formate typically involves an esterification reaction between cyclohexanol, a cyclic alcohol, and formic acid under acidic conditions. In classic esterification procedures, the hydroxyl group of cyclohexanol reacts with the carboxylic acid group of formic acid in the presence of an acid catalyst such as sulfuric acid, which promotes the removal of water and formation of the ester bond linking the cyclohexyl moiety to the formate group. Because this type of reaction is reversible and sensitive to water content, industrial or laboratory procedures often involve techniques to continually remove water as it forms, helping drive the reaction to completion and improve yields. After synthesis, Cyclohexyl Formate is typically purified to achieve a level of chemical purity suited for flavor applications. Purification steps may include distillation under reduced pressure to separate the ester from residual reactants, catalysts, and side products based on differences in boiling points. The resulting purified ester is a clear, colorless liquid. Although this synthetic route is common for many simple esters, manufacturers of flavoring ingredients must comply with regulatory and safety guidelines that ensure the final product meets food‑grade specifications. At each stage of synthesis and purification, considerations include the removal of impurities that could affect flavor quality, toxicological safety, or regulatory compliance. (ChemicalBook

Why It Is Used In Food

Cyclohexyl Formate is used in foods primarily for its flavoring properties. Its fruity and ethereal sensory profile contributes specific aroma and taste notes that food formulators incorporate to enhance or create fruit‑like flavors in a range of products. These flavor characteristics are particularly useful in products where banana, cherry, plum, or similar profiles are desired, allowing Cyclohexyl Formate to complement natural flavors or extend complex flavor blends. By using a compound with a distinct sensory signature, manufacturers can achieve consistent flavor qualities in formulated products. In practical terms, Cyclohexyl Formate is applied at minimal effective concentrations, aligning with regulatory guidelines that emphasize good manufacturing practice. The principle of using the minimum quantity required to achieve the intended flavor effect mirrors broader food additive use principles, ensuring that flavor agents do not overwhelm the product or introduce off‑notes. This conservative use strategy also supports safety evaluations, as lower usage levels correspond to lower potential consumer exposures while still delivering the desired organoleptic impact. Because flavor perception is subjective and influenced by interactions among ingredients, flavor chemists calibrate the inclusion of Cyclohexyl Formate within complex flavor systems to achieve the right balance of sensory attributes, taking into account its volatility, interaction with other flavor compounds, and persistence in the finished food.

Adi Example Calculation

Because Cyclohexyl Formate does not have a numeric ADI established by major regulators, we provide a hypothetical example to illustrate how ADI calculations are performed using an assigned ADI value. For instance, if an additive had an ADI of X milligrams per kilogram of body weight per day, and a person weighs 70 kilograms, the allowable daily intake would be calculated by multiplying the ADI value by the body weight. Using a hypothetical ADI of 1 milligram per kilogram of body weight per day, a 70‑kilogram individual’s theoretical allowable intake would be 70 milligrams per day. This calculation helps put intake into context but is illustrative only and not specific to Cyclohexyl Formate, which does not have a confirmed numeric ADI.

Safety And Health Research

Safety evaluations of flavoring agents like Cyclohexyl Formate focus on assessing potential toxicity, including acute, subacute, and chronic endpoints. Regulatory reviews consider data on general toxicity, genotoxicity, and other relevant parameters to determine whether intake levels encountered in food use pose safety concerns. In the case of Cyclohexyl Formate, major evaluations by international expert committees, such as the FAO/WHO Joint Expert Committee on Food Additives (JECFA), have concluded that use at typical intake levels as a flavoring agent does not raise safety concerns. These conclusions derive from considerations of estimated dietary exposure, toxicological study results, and comparisons with thresholds for adverse effects. Toxicological data may include studies on metabolism and elimination, showing how the compound is processed by the body, as well as studies in laboratory systems across species that look for effects at different dose levels. Flavoring agents are generally used at very low levels in foods, which contributes to a large margin of safety between dietary exposures and levels that elicit effects in toxicological studies. When regulators set policies, they account for uncertainties and variability by applying conservative assumptions. For Cyclohexyl Formate, regulatory inclusion in expert evaluations such as those of JECFA suggests that available data have been sufficient to characterize its safety profile under intended conditions of use. Continued surveillance and updated evaluations may occur if new data emerge, ensuring that safety conclusions remain consistent with the current evidence base.

Regulatory Status Worldwide

In the United States, Cyclohexyl Formate is included on the list of synthetic flavoring substances and adjuvants permitted for use in food under Title 21 of the Code of Federal Regulations at section 172.515. This regulation allows many synthetic flavoring agents to be used in foods provided they are employed in the minimum quantity required to produce their intended flavor effect and consistent with good manufacturing practice. Inclusion on this list does not establish a specific numerical limit but sets a regulatory framework for responsible use. (联邦公报) Internationally, Cyclohexyl Formate is identified by regulatory and flavor industry bodies such as FEMA (with FEMA number 2353) and JECFA (with JECFA number 1095). Evaluations by JECFA have noted Cyclohexyl Formate in the context of flavoring agent assessments, and the JECFA evaluation summary indicates that at current levels of intake as a flavoring agent, there is no safety concern, reflecting the committee’s review of available toxicological data and typical exposure scenarios. (世界卫生组织应用程序 These global evaluations support its acceptance as a flavoring ingredient when used in accordance with the applicable regulatory frameworks in different regions. Formulators and manufacturers are expected to track updates to regional regulatory lists and assessments to ensure current compliance.

Taste And Functional Properties

Cyclohexyl Formate’s key sensory attributes are its ethereal, fruity, and sweet aroma and taste characteristics. Sensory evaluation data describe notes reminiscent of green banana, cherry, or similar fruit‑like impressions at low parts‑per‑million concentrations. These sensory qualities make it suitable as a component in flavor blends where such profiles are desirable, including fruit‑forward flavor systems. Its flavor contributions are not purely sweet like a sugar; rather, the compound adds nuanced aromatic complexity that enhances the overall sensory experience of flavored products. From a functional perspective, Cyclohexyl Formate’s ester linkage and moderate volatility influence how it behaves in food matrices. Esters such as this are generally more volatile than heavier, less volatile compounds, meaning they can readily contribute to aroma perception during consumption. At the same time, the balance between volatility and persistence determines how pronounced the flavor contribution will be. The compound’s solubility profile, which favors miscibility with alcohols and oils over water, indicates that it may integrate more seamlessly into fat‑containing or alcohol‑based flavor systems. Esters also differ in stability across temperature and pH ranges; while many simple esters are stable under typical food processing conditions, formulation scientists consider factors such as heat and pH shifts during cooking or processing, which can affect the retention and expression of volatile flavor compounds like Cyclohexyl Formate.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a toxicological concept used by regulatory authorities to describe a level of daily intake of a food additive that is estimated to be without appreciable health risk over a lifetime. ADIs are typically derived from the highest doses in animal studies that do not produce adverse effects, then applying safety factors to account for uncertainties in how humans might respond. The ADI concept helps regulators and food scientists frame exposure assessments and set use limits. For many flavoring agents, including Cyclohexyl Formate, regulatory assessments have not established a specific numerical ADI because typical use levels and resulting exposures are considered well below levels of concern based on toxicological data and margins of exposure. Instead, evaluations may conclude that intake at current use levels is not a safety concern. This means that while Cyclohexyl Formate does not have a numeric ADI value assigned by major regulatory bodies, the regulatory evaluations consider expected dietary exposures from its use in foods and determine that these exposures are safely below thresholds associated with adverse effects. The absence of a specified numeric ADI does not imply that the compound lacks safety evaluation; rather, it reflects the regulatory approach for many flavoring agents where typical consumer exposure is very low and safety margins are sufficiently large. When a numeric ADI is established for an additive, it can be used by risk managers and industry to guide permissible use rates and labeling requirements. In the case of Cyclohexyl Formate, its inclusion in regulatory flavor lists underscores its permitted status when used according to good manufacturing practice and in quantities that achieve intended flavor effects.

Comparison With Similar Additives

Flavoring esters similar to Cyclohexyl Formate include other fruity esters such as ethyl butyrate and isoamyl acetate, which also contribute distinct fruit‑like aroma notes in food flavorings. Ethyl butyrate is known for pineapple‑like notes, while isoamyl acetate is often described as banana‑like. Compared to these, Cyclohexyl Formate’s ethereal, green banana and subtle fruity nuances position it within a palette of esters that offer different aromatic profiles for flavor blending. These differences illustrate how small changes in molecular structure correspond to diverse sensory outcomes. Another comparison can be made with methyl anthranilate, another flavoring agent with sweet fruity notes, though often associated with grape‑like characteristics. Whereas methyl anthranilate’s sensory profile can be more intensely fruity and specific, Cyclohexyl Formate’s contributions may be more nuanced and used to complement other components in a blend. Such comparisons highlight the role of flavor chemists in selecting compounds based on desired sensory profiles and functional stability within food matrices. Exposure and regulatory statuses may also differ among these compounds; for example, individual regulatory frameworks may assign different use conditions based on toxicological and exposure assessments.

Common Food Applications Narrative

Cyclohexyl Formate finds application in a variety of food products where specific fruity and ethereal flavor characteristics are sought. For example, in confectionery products, flavor chemists might incorporate this compound to support fruit‑like profiles in candies, chewing gum bases, or frostings where a balance of sweet and aromatic notes enhances the overall taste experience. In beverages such as non‑alcoholic fruit‑flavored drinks, Cyclohexyl Formate can contribute to the top notes of flavor profiles that evoke natural fruit nuances, complementing other flavor components to deliver a cohesive sensory impression. Ice cream and other frozen desserts, which rely on volatile aroma compounds to deliver taste during consumption, may also benefit from its inclusion for specific fruit‑flavored varieties. Beyond confections and beverages, Cyclohexyl Formate can be part of flavor formulations for baked goods where subtle fruit or complex aroma accents are desirable. In these applications, it is typically used in formulations alongside other flavoring agents to achieve the target sensory profile without overpowering other ingredients. The use of such synthetic flavoring agents allows product developers to impart consistent and controlled flavor characteristics across batches. Because its contribution is primarily sensory, Cyclohexyl Formate is rarely a dominant flavor on its own but instead functions within a broader flavor architecture to elevate or enrich particular aromatic facets of finished foods.

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Safety & Regulations

FDA

  • Notes: Included in FDA synthetic flavoring substances list but no explicit FDA approval status numeric value could be verified.
  • Regulation: 172.515

EFSA

  • Notes: EFSA evaluation groups include related flavor esters but specific numeric ADI not confirmed from primary link.

JECFA

  • Notes: JECFA evaluation indicates no safety concern at current levels of intake but numeric ADI not specified.

Sources

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