CYCLOHEXYL PROPIONATE

CAS: 6222-35-1 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

Cyclohexyl Propionate (CAS 6222-35-1) is a synthetic flavoring agent used to enhance and impart fruity notes in foods. It appears on the FDA Substances Added to Food inventory and is evaluated by JECFA for safety as a flavoring agent.

What It Is

Cyclohexyl Propionate is a synthetic chemical compound used primarily as a flavoring agent and flavor enhancer in food products. It belongs to the class of esters, specifically the ester of cyclohexanol and propionic acid, and is known for its fruity odor and taste. As a flavoring agent, it contributes sensory attributes such as sweet, fruity, and banana-like nuances to formulations. In regulatory inventories, including the U.S. Food and Drug Administration’s Substances Added to Food (formerly EAFUS), Cyclohexyl Propionate is listed under substances with technical effects related to flavor enhancement and flavoring properties. Its inclusion in these inventories reflects its recognized functional role in food formulations and its evaluation by scientific panels for safety at levels of use consistent with good manufacturing practice. The compound also has a FEMA (Flavor and Extract Manufacturers Association) number and a JECFA (Joint FAO/WHO Expert Committee on Food Additives) flavoring agent number, indicating its review by expert bodies in the context of food and flavor safety. The CAS number 6222-35-1 uniquely identifies this compound in chemical and regulatory databases. Other synonyms, such as cyclohexyl propanoate, propanoic acid cyclohexyl ester, and propionic acid cyclohexyl ester, are used in industry contexts to describe the same substance. Together, these identifiers help manufacturers, regulators, and scientists to consistently reference and assess the compound in food-related applications.

How It Is Made

Cyclohexyl Propionate is prepared industrially through an esterification reaction between cyclohexanol and propionic acid. In this process, the alcohol (cyclohexanol) reacts with the carboxylic acid (propionic acid) under conditions that promote ester formation, typically using an acid catalyst and removal of water byproducts to drive the reaction to completion. This type of esterification is a common method for producing carboxylic esters that are used as flavoring agents and fragrance ingredients. The industrial synthesis of such esters emphasizes purity and control to meet food-grade specifications. Although specific food additive monographs or purity standards for Cyclohexyl Propionate may be defined in regulatory documentation, industry practices generally require that flavoring agents meet defined chemical identity, assay, and impurity criteria suitable for food use. Specifications are often detailed in the JECFA Compendium of Food Additive Specifications, which provides analytical methods and criteria for identity and purity used by regulators worldwide. Manufacturers producing food-grade Cyclohexyl Propionate operate under good manufacturing practice principles to ensure consistency and safety. These practices include monitoring raw material quality, controlling reaction parameters, and testing the finished ester for compliance with established identity and purity criteria. The resulting clear, colorless liquid product with fruity sensory characteristics is suitable for incorporation into flavor formulations used across a range of food products.

Why It Is Used In Food

Cyclohexyl Propionate is used in food primarily for its role in flavor enhancement and as a flavoring agent. Its fruity sensory properties, often described as having sweet, banana-like or green-waxy nuances, make it suitable for contributing desirable aroma and taste characteristics to food formulations. In processed foods, flavoring agents serve to improve or modify sensory profiles, add complexity, or reinforce characteristic flavors of ingredients and finished products. Cyclohexyl Propionate’s ester structure makes it particularly effective in fruit-flavored applications, where it can complement other flavor compounds to create balanced and appealing taste profiles. The compound’s stability as a liquid ester and its compatibility with other flavoring ingredients allow flavorists to incorporate it into alcohol-based flavor blends or direct food formulations. Flavor enhancers and flavoring agents like Cyclohexyl Propionate are used at very low concentrations, consistent with good manufacturing practice, to achieve the desired sensory effect without overpowering other components. In addition to beverages and confectionery, such esters are used in baked goods, dairy desserts, and other products where subtle fruity notes enhance consumer perception of freshness and flavor complexity.

Adi Example Calculation

To illustrate how an Acceptable Daily Intake (ADI) might be considered, regulators examine estimated intake levels relative to safety evaluations. For example, if an expert panel determines that a compound does not pose safety concerns at typical exposure levels used as a flavoring agent, then the intake associated with these uses is considered to be within acceptable bounds. Hypothetical calculations often compare estimated daily intake from food to a reference value such as an established ADI when one is defined. If a compound has a defined ADI, dietary intake estimates are expressed in terms of milligrams of compound per kilogram of body weight per day. For instance, if a flavoring agent had an ADI of X mg/kg body weight/day, a 70 kg adult’s intake at the ADI would be X times 70. In the case of Cyclohexyl Propionate, JECFA’s conclusion of no safety concern at typical intake levels implies that ordinary dietary exposure, often measured in micrograms per day or lower, is well below thresholds of toxicological concern.

Safety And Health Research

Safety assessments for Cyclohexyl Propionate focus on toxicological data, exposure estimates, and evaluations by expert scientific committees. As part of JECFA’s assessment, the compound has been reviewed for its potential to raise safety concerns at typical levels of dietary intake when used as a flavoring agent, with the conclusion that it does not present a safety concern under these conditions.​ Regulators and scientific panels assess chemical additives by reviewing available data on metabolism, toxicity, genotoxicity, and exposure. In the context of flavoring agents, expert reviews often consider structure-activity relationships and intake estimates to determine whether exposures are within acceptable ranges. Assessments by bodies such as EFSA integrate data on metabolism and toxicology with estimated dietary intakes to evaluate whether further detailed assessment is warranted.​ Because Cyclohexyl Propionate is used at low concentrations typical for flavoring agents, exposure estimates derived through survey data and intake modeling support regulatory decisions that no safety concern exists at usual intake levels. Ongoing research and updates to specifications by expert committees help ensure that safety evaluations remain aligned with current scientific knowledge.

Regulatory Status Worldwide

In the United States, Cyclohexyl Propionate appears on the FDA Substances Added to Food inventory under the category of synthetic flavoring substances and adjuvants allowed for direct addition to food, consistent with 21 CFR 172.515, which permits such substances when used in accordance with good manufacturing practice. This listing reflects regulatory recognition of its technical function as a flavoring agent and enhancer. The specific rule (21 CFR 172.515) outlines conditions for safe use of synthetic flavoring substances and adjuvants in food products.​ regulatory status is supported by listings in the FDA database for substances added to food.​ Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated Cyclohexyl Propionate as a flavoring agent, concluding that it does not raise safety concerns at levels of intake consistent with its use as a flavoring.​ Evaluations by EFSA and related scientific panels have considered structurally similar alicyclic esters and related compounds, generally finding no safety concerns at levels of estimated intake as flavoring substances when used consistently with good practice.​ Regulatory frameworks in various regions rely on expert evaluations such as JECFA’s and on national inventories like the FDA’s, which together inform manufacturers and regulators about safe conditions of use.

Taste And Functional Properties

Cyclohexyl Propionate exhibits functional properties typical of many ester-based flavoring ingredients. Sensory descriptions of the compound often highlight its fruity and sweet characteristics, with notes that can be reminiscent of banana or pineapple, alongside green or waxy undertones. These sensory attributes make the compound useful in flavor compositions where a light, fruity profile is desired. From a functional perspective, Cyclohexyl Propionate is moderately volatile, allowing it to contribute aroma at relatively low concentrations when incorporated into food matrices. Its solubility characteristics, including limited water solubility and better solubility in alcohol, inform how it is formulated into flavor blends or directly into liquid products. Esters of this type are generally stable under typical food processing conditions encountered in flavor formulation and incorporation, although extreme heat or pH conditions outside normal food processing ranges may affect their stability. Unlike functional ingredients that influence texture or preservation, Cyclohexyl Propionate’s primary contribution is sensory. As such, formulation chemists and flavorists consider both its sensory impact and its interactions with other flavor compounds when designing flavor systems. The balance between odor, taste perception, and compatibility with other ingredients is key to its effective use in food products.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a regulatory tool used by expert scientific committees to express the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on available toxicity data and exposure estimates. For flavoring agents such as Cyclohexyl Propionate, JECFA’s evaluation concluded that there is no safety concern at current levels of intake when used as a flavoring agent, indicating that typical dietary exposures are well below levels of toxicological concern.​ Key factors in deriving an ADI or safety conclusion include available toxicology studies, metabolic pathways, and estimates of how much of the substance consumers would be exposed to through food use. In the absence of evidence indicating toxicological hazards at relevant exposure levels, expert panels may determine that dietary intake consistent with good manufacturing practice does not raise safety concerns. ADIs are expressed to provide regulatory clarity but are not recommendations for consumers’ daily intake targets.

Comparison With Similar Additives

Cyclohexyl Propionate can be compared with other ester-based flavoring agents that are used to impart fruity or sweet aromatic characteristics. Examples include ethyl butyrate, methyl butyrate, and isoamyl acetate, which also contribute fruity profiles such as pineapple, apple, or banana-like aromas in flavor systems. Like Cyclohexyl Propionate, these esters are used at low concentrations in flavor formulations to enhance or complement other sensory notes. Differences among such compounds include volatility, solubility, and specific odor characteristics, which influence how they are applied in beverage, bakery, and confectionery products. Esters with similar molecular structures may have varying thresholds of perception and compatibility with other flavor ingredients, and flavorists select specific esters based on the desired odor profile and stability requirements. From a regulatory perspective, many ester-based flavoring agents undergo evaluation by expert committees and are listed in food additive inventories when safety at typical levels of use is established. The overarching principles of flavor use, sensory contribution, and safety assessment are shared across this class of compounds.

Common Food Applications Narrative

Cyclohexyl Propionate finds application in a variety of food products where fruity and sweet sensory notes are desired to enhance the overall flavor profile. Flavoring agents of this type are often used in fruit-flavored beverages, both alcoholic and nonalcoholic, to provide key top-note characteristics that consumers associate with fresh or ripe fruit. In confectionery, such esters help create appealing profiles in candies and sweets, where flavor balance and intensity are critical to product acceptance. In dairy-based products like ice cream and frozen desserts, Cyclohexyl Propionate contributes to fruit and tropical flavor blends, offering an aromatic lift that complements creamy base notes. Baked goods, from sweet rolls to flavored breads and breakfast products, can also incorporate this compound in flavor systems designed to mimic fruit fillings or glazes. Flavorists may also include Cyclohexyl Propionate in seasoning systems for savory applications where a hint of fruity nuance supports other complex flavor components. In each case, the compound is used at low levels that maximize sensory impact while ensuring the finished product meets consumer expectations and regulatory standards for flavoring agents. Its versatility across beverage, confectionery, dairy, and baked product categories underscores its role in modern flavor design.

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Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA has evaluated related flavoring groups but specific numeric ADI was not verified.

JECFA

  • Year: 2002
  • Adi Display: No safety concern at current levels of intake

Sources

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