CYCLOHEXYL ISOVALERATE

CAS: 7774-44-9 FLAVORING AGENT OR ADJUVANT

Cyclohexyl isovalerate is a synthetic ester used primarily as a flavoring agent or adjuvant with a fruity sensory profile.

What It Is

Cyclohexyl isovalerate is a synthetic chemical compound classified as a flavoring agent or adjuvant used in food formulations. It is an ester derived from cyclohexanol and isovaleric acid, identifiable by the Chemical Abstracts Service (CAS) registry number 7774-44-9, and is known in flavoring inventories such as the FDA Substances Added to Food (formerly EAFUS) and FEMA Flavor Library. The compound appears as a colorless to pale liquid with characteristic fruity aromatic qualities and is listed in regulatory references for direct food use. It functions technically to impart or enhance specific sensory profiles in foods and beverages and is recognized in flavor industry sources with synonyms including cyclohexyl 3-methylbutanoate and its related ester forms documented under FEMA number 2355. The assignment of functional class as a flavoring agent reflects its technical use in food product formulations. In chemical terms, cyclohexyl isovalerate belongs to the broad class of esters frequently employed for their olfactory properties and volatile profiles in consumer food products.

How It Is Made

Cyclohexyl isovalerate is generally manufactured through esterification, a common process in organic chemistry in which an alcohol (cyclohexanol) reacts with a carboxylic acid (isovaleric acid) in the presence of an acid catalyst to form the ester. Industrial preparations aim to optimize yield and purity while controlling byproducts and ensuring the product meets designated specifications for use in food flavor applications. In the flavor and fragrance industry, manufacturers undertake purification steps to achieve quality appropriate for food use, adhering to analytical methods that verify identity and concentration. The esterification process is non-proprietary in principle, although commercial producers may apply specific catalysts or process conditions to enhance reaction efficiency. As with many flavoring substances, adherence to good manufacturing practices and compliance with applicable food additive specifications is central to ensuring consistency and safety of the finished material.

Why It Is Used In Food

Cyclohexyl isovalerate is used in food and beverage applications because of its ability to contribute pleasant aroma and flavor notes, particularly fruity and apple- or banana-like characteristics, which can enhance the sensory appeal of products. Flavoring agents are incorporated into formulations to achieve desired taste profiles, compensate for flavor loss during processing, or mask undesirable sensory attributes. In addition to sensory quality, flavor ingredients like cyclohexyl isovalerate can assist in creating signature product profiles that align with consumer expectations, particularly in confections, baked goods, beverages, and other categories where nuanced flavor perception is important. The use of such flavoring esters is supported in regulatory inventories for direct addition to food under specified conditions of intended use. The compound’s use as an adjuvant indicates it may also interact with other ingredients to stabilize or promote uniform dispersion of flavor components in complex formulations.

Adi Example Calculation

Illustrative Example: Suppose a hypothetical average consumer weighs 70 kilograms and is exposed to a flavoring agent at a low intake level consistent with typical use concentrations in flavored foods and beverages. Because expert assessments have determined that there is no safety concern at current levels of intake for cyclohexyl isovalerate, this example is illustrative of the concept that exposures are orders of magnitude below levels of toxicological concern. If the total intake of this compound from multiple flavored products were estimated in micrograms per day, the proportion per body weight would be extremely low, significantly below thresholds that would trigger health-based restrictions for substances that have established ADIs. This example highlights that the risk assessment process considers both exposure and toxicological information when evaluating safety.

Safety And Health Research

Regulators and scientific expert committees evaluate flavoring agents like cyclohexyl isovalerate based on available toxicological data, metabolic considerations, and exposure estimates. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated this compound and reported that there is no safety concern at current levels of intake when used as a flavoring agent, reflecting a risk assessment process that considers potential hazards in relation to expected exposure. Such evaluations typically review metabolism, toxicity endpoints, and effects observed in experimental systems to determine whether adverse outcomes are likely under conditions of use. For cyclohexyl isovalerate, the assessment of safety reflects a weight of evidence approach where exposure from intended uses does not raise concerns requiring numerical health-based limits. General safety considerations for flavoring agents involve assessing whether the compound or its metabolites might present genotoxic, carcinogenic, or other systemic risks; expert committees integrate these data as part of a comprehensive review to support informed regulatory decisions.

Regulatory Status Worldwide

In the United States, cyclohexyl isovalerate is listed in the FDA Substances Added to Food (formerly EAFUS) inventory with a technical function as a flavoring agent or adjuvant and is referenced under 21 CFR 172.515, which covers synthetic flavoring substances and related compounds permitted for direct addition to food for human consumption. This listing reflects recognition of its use within defined regulatory parameters. Internationally, evaluations by expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have assessed cyclohexyl isovalerate for safety in the context of its intended use as a flavoring substance. The JECFA evaluation concluded that there is no safety concern at current levels of intake when used as a flavoring agent, which supports its inclusion in flavor inventories and specifications. Regulatory acceptance in various jurisdictions typically aligns with such expert assessments and specific food additive regulations, with use levels and conditions tailored to ensure consumer safety and product quality.

Taste And Functional Properties

Cyclohexyl isovalerate exhibits sensory properties that are characteristically fruity, often described in industry references as reminiscent of apple, banana, or berry notes. These sensory qualities make it valuable in flavor development, particularly when formulating products that benefit from sweet or fruit-like character enhancements. The ester’s volatility and aromatic profile are key features for its performance in flavor blends. Functionally, esters such as cyclohexyl isovalerate tend to be moderately soluble in organic matrices and may have limited water solubility, influencing how they interact in aqueous and lipid phases within food systems. Its functional behavior in heat or pH conditions typical of food processing is guided by its chemical structure as an ester, which can undergo hydrolysis under extreme conditions; however, under normal processing it remains intact to contribute to flavor. The combination of sensory impact with compatibility in a range of products supports its selection by flavorists and formulators when specific fruity notes are desired.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a health-based guidance value that represents the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For cyclohexyl isovalerate, expert evaluations by bodies such as JECFA have concluded that, at current levels of intake from its use as a flavoring agent, there is no safety concern, which indicates that an ADI value was not specifically established because the estimated exposures are low relative to safety considerations. This conclusion reflects the understanding that typical dietary exposures to such flavoring agents are small, often at microgram per person per day levels, and do not warrant a numerical ADI value. The absence of a formal numeric ADI should not be interpreted as a lack of regulatory oversight; rather it reflects a risk assessment outcome where margins of exposure are considered sufficient under the conditions of intended use.

Comparison With Similar Additives

Flavoring esters are a broad class of compounds that share structural features contributing to fruity or pleasant sensory profiles. Examples include ethyl butyrate, which provides pineapple-like notes, and isoamyl acetate, known for banana-like character. Compared with cyclohexyl isovalerate, these esters vary in volatility, molecular size, and sensory perception, influencing how they are used in food formulations. While all serve as flavoring agents, differences in solubility and interaction with other food ingredients influence formulation choices; for instance, ethyl butyrate’s high volatility may lend strong immediate aroma, while cyclohexyl isovalerate’s profile may provide longer-lasting nuances. In each case, regulatory evaluations consider exposure relative to safety data. Flavoring substances are selected for specific product goals, whether enhancing fruit character, complementing other flavor ingredients, or achieving balance in complex sensory landscapes.

Common Food Applications Narrative

Cyclohexyl isovalerate finds use across a broad range of food categories where specific sensory profiles are desired. In confectionery products such as hard candy and gummies, fruity esters contribute to appealing taste impressions that resonate with consumer expectations. For bakery applications, including cookies and sweet pastries, such esters can enhance the aromatic profile, complementing sugars and other flavorings to promote a richer overall experience. In beverages, particularly nonalcoholic or soft drinks, flavoring agents like cyclohexyl isovalerate are selected to support fruit-forward formulations, working alongside acids, sweeteners, and other volatile compounds to achieve balanced sensory effects. Dairy- and yogurt-type products also benefit from tailored fruit notes without adding actual fruit components, which can be costlier or less stable. Other categories such as frozen desserts, gelatins, and snack seasonings may incorporate fruit-like esters to achieve specific taste identities. The versatility of such flavoring components enables food developers to craft profiles that align with market trends while maintaining consistency in large-scale production.

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Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No specific EFSA approval or E number identified in the available sources.

JECFA

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

Sources

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