CYCLOTENE BUTYRATE

CAS: 68227-51-0 FLAVORING AGENT OR ADJUVANT

Cyclotene butyrate is a synthetic flavoring compound used as a flavoring agent in food formulations; it has been evaluated by JECFA and listed in food substance inventories.

What It Is

Cyclotene butyrate is a synthetic flavoring compound defined by its systematic chemical identity and unique aromatic profile. It is identified chemically with the CAS number 68227-51-0 and has been assigned identifiers in flavoring and chemical databases. It belongs to a class of alicyclic esters developed and used for their sensory properties rather than as nutrients or essential food components. As a flavoring agent or adjuvant, it contributes to complex taste and aroma profiles in formulated foods. Environmentally and chemically, the compound is a colorless liquid under standard conditions, with physicochemical properties that reflect its ester functionality and cyclopentenone derivative structure. Its use in food is tied to its ability to enhance or imitate particular taste characteristics in processed food, often described in flavor chemistry guides as fruity, nutty, or caramel-like in character. The presence of a specific CAS number and recognition by flavoring panels indicates that Cyclotene butyrate has been part of expert review processes for flavoring substances. Unlike simple food ingredients such as sugars or salts, it is engineered to serve a specialized purpose in food systems. The compound is not commonly encountered in nature, and its production targets industrial needs for consistent sensory quality in manufactured food products. Flavor scientists consider such compounds based on their chemical behavior, odor profile, and stability in different processing conditions. In the context of food and flavor chemistry, Cyclotene butyrate exemplifies how chemical synthesis contributes to the diversity of sensory experiences in modern food products. It is categorized and discussed alongside other esters and flavoring agents that, though used in very small quantities, significantly influence overall taste perception.

How It Is Made

Manufacturing of Cyclotene butyrate involves chemical synthesis pathways common to ester formation and specialized flavoring compound preparation. While proprietary routes vary among commercial producers, the core process centers on esterification reactions that combine cyclopentenone-derived alcohol components with butyric acid or its derivatives. Such synthesis typically uses catalysts and controlled heating to drive the reaction toward the target ester, followed by purification steps to isolate the desired flavoring compound at high purity. Most industrial flavoring agents are produced under conditions that meet food-grade specifications, involving rigorous quality control to ensure the absence of byproducts that could influence taste or safety. Solvent extraction, distillation, and chromatographic techniques may be used to refine the final product and achieve consistency in sensory properties. As with other small organic esters, handling and processing require attention to stability and storage conditions to preserve flavor integrity. From a regulatory perspective, production must adhere to food safety standards in each market where it is used. Even though Cyclotene butyrate is employed in very small amounts, the manufacturing environment and raw materials must comply with applicable hygiene and purity guidelines. Because this compound is not derived from naturally occurring food materials, chemical synthesis offers a controlled route to achieve consistent quality and performance. Producers performing synthesis at scale must manage reagents and catalysts carefully, documenting process parameters that influence yield, impurity profiles, and sensory outcomes. Ultimately, the commercial availability of Cyclotene butyrate depends on manufacturing capabilities that can reliably produce a food-grade ester conforming to expert panel evaluations and inventory listings.

Why It Is Used In Food

Cyclotene butyrate is used in food products primarily for its sensory attributes and ability to contribute specific flavor notes. As a flavoring agent or adjuvant, it can enhance the overall profile of a product by adding desirable nuances that are difficult to achieve with basic ingredients alone. Flavor chemists select such compounds to achieve consistency and complexity in taste, especially in highly processed foods where natural flavors may be diminished or altered by manufacturing processes. In practical applications, the compound’s ester structure gives it a flavor character that can complement or simulate notes associated with fruity, nutty, or caramel-like sensations. This makes it valuable in formulation systems seeking a specific aromatic profile or where particular flavor signatures are desired without relying solely on naturally derived extracts. Because modern consumers expect consistent taste experiences, such synthetic flavoring agents help food companies deliver stable sensory quality across production batches. The use of Cyclotene butyrate is not intended to replace nutritional ingredients but rather to contribute to sensory appeal. Its inclusion in formulations is guided by expert assessments and technical usage recommendations that aim to balance sensory impact with safety considerations. While used in small quantities relative to bulk food components, its role in crafting complex flavor experiences underscores the importance of such chemical compounds in the food industry. Expert panels review such substances to ensure they meet safety expectations at intended levels of use.

Adi Example Calculation

Because Cyclotene butyrate does not have a specific numeric ADI assigned by JECFA, an illustrative calculation of exposure relative to ADI is not applicable. In regulatory contexts, when a compound’s expert assessment indicates ‘no safety concern at current levels of intake,’ it means that typical consumer exposure from its use as a flavoring agent in various food products is considered low enough that it does not require quantitative comparison against a set numeric ADI threshold. This approach underscores that flavoring agents are often evaluated with exposure estimates and expert judgement rather than fixed numerical benchmarks.

Safety And Health Research

Regulatory bodies and expert panels assess flavoring agents like Cyclotene butyrate by reviewing available toxicological data, metabolic information, and exposure estimates from typical food usage patterns. These assessments prioritize understanding whether a compound poses safety concerns when consumed at the low concentrations typical of flavoring agents rather than at high doses used in experimental toxicology studies. In the case of Cyclotene butyrate, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated its safety profile and determined that, based on available evidence, there is no safety concern at current levels of intake when it is used as a flavouring agent. This reflects expert judgement that the estimated exposure from typical food use does not raise concerns for human health, given the compound’s physicochemical properties and available toxicological information. Scientific evaluations consider multiple aspects of safety, including potential effects on organ systems, reproduction, mutagenicity, and metabolic handling by the body. Flavoring agents are generally reviewed in the context of their low usage levels; because they are added at trace levels relative to other food ingredients, exposure is limited. Comprehensive toxicological data specific to every flavoring compound may not be available in public research literature, so expert committees often use established risk assessment paradigms that account for chemical structure, available data, and conservative safety margins. Where specific studies show no concerning effects at relevant exposure ranges, regulators conclude that the compound can be used without specific numeric limits. Ongoing monitoring and literature review by safety authorities support these assessments, and new data may prompt re‑evaluation if necessary.

Regulatory Status Worldwide

Cyclotene butyrate has undergone evaluation by international expert bodies dedicated to assessing food additive safety. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviewed this substance and concluded that there is no safety concern at current levels of intake when used as a flavouring agent, indicating that the available data do not raise issues for its use at typical concentrations in food products. This conclusion reflects expert assessment of its toxicological profile relative to estimated dietary exposure, although JECFA does not assign a numeric acceptable daily intake (ADI) value for this compound because it determined that safety concerns are not raised at current intake levels. The JECFA number for this compound is 2056, which corresponds to its entry in the JECFA flavoring agents database and documentation. The evaluation was published in expert reports that outline the committee’s conclusion and the context of its review. In the United States, Cyclotene butyrate appears in the FDA’s Substances Added to Food inventory (formerly known as EAFUS), where flavoring substances evaluated by expert panels such as FEMA and JECFA are listed. Inclusion in this inventory indicates that the compound has been recognized as a flavoring substance of interest but does not by itself constitute an explicit FDA approval under the food additive regulations in Title 21 of the Code of Federal Regulations. U.S. regulations governing synthetic flavoring substances and adjuvants outline conditions under which such compounds may be safely used, including usage in minimum quantities to achieve the intended effect consistent with good manufacturing practice, but specific listing for this compound in those sections of the CFR is not independently verified in available regulatory texts. Regulatory frameworks in other jurisdictions may also recognize Cyclotene butyrate as a flavoring agent based on similar expert panel assessments. Because flavoring compounds are typically used in very low amounts and reviewed based on cumulative safety data, expert evaluations like those by JECFA serve as a scientific basis for regulatory status globally. National food safety authorities consider such assessments when determining allowable use conditions in their respective food additive regulations.

Taste And Functional Properties

The taste and functional properties of Cyclotene butyrate revolve around its role as a flavoring compound rather than a macronutrient or functional ingredient like stabilizers or emulsifiers. Chemically, esters often have distinctive odor and taste attributes that are leveraged in food formulation to achieve specific sensory effects. In the case of Cyclotene butyrate, sensory descriptions from flavor industry databases and technical sources characterize the compound as having fruity, nutty, or caramel-like odor notes, which correspond to its use profile in flavor applications. Functionally, it contributes to the perception of flavor at the molecular level by interacting with olfactory receptors when food is consumed. Its volatility and solubility characteristics influence how it is perceived, with more volatile components contributing to aroma and less volatile aspects influencing mouthfeel and aftertaste. Unlike ingredients that play structural roles in food matrices, such as thickeners or gelling agents, Cyclotene butyrate’s primary function is sensory enhancement. Understanding its physicochemical properties helps formulators determine how it will behave when introduced into different food systems, such as beverages, confectionery, or baked goods. Flavors derived from esters can vary with temperature, pH, and processing conditions, so product developers consider these factors when selecting and incorporating Cyclotene butyrate into recipes. The compound’s stability under typical processing conditions and compatibility with other flavor ingredients supports its use across diverse applications where consistent sensory quality is desired. Ultimately, its contribution to taste perception is leveraged within allowable usage guidelines and expert assessments to produce appealing sensory outcomes for consumers.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept that represents the amount of a substance that can be consumed every day over a lifetime without appreciable health risk, based on available scientific evidence. For many food additives, expert panels derive ADI values expressed in milligrams per kilogram of body weight per day. These values incorporate safety factors to account for uncertainties in data and differences between test species and humans. However, in the case of Cyclotene butyrate, JECFA’s expert evaluation concluded that there is no safety concern at current levels of intake when used as a flavouring agent, and it did not assign a specific numeric ADI. This indicates that typical consumer exposure to this compound from food is considered sufficiently low relative to any potential hazard identified in toxicological studies. It is important to understand that an ADI is not a recommended daily target intake but rather a conservative safety benchmark used by regulators to guide allowable use levels and risk management decisions. When a compound is evaluated and determined to pose no safety concern at expected intake levels, regulatory authorities may conclude that restricting it by a numeric ADI is not necessary, provided that usage remains consistent with good manufacturing practice. This approach reflects that flavoring agents are generally incorporated at trace levels in food formulations.

Comparison With Similar Additives

Flavoring agents cover a wide range of chemical classes that share the property of contributing to sensory profiles rather than essential nutrition. Cyclotene butyrate is part of this larger category, which includes other esters, aldehydes, and ketones used for their distinctive sensory attributes. For example, ethyl butyrate is an ester commonly associated with fruity notes in beverage and confectionery applications, and methyl anthranilate contributes grape‑like aroma in certain flavored products. Both compounds exemplify how small organic molecules influence taste perception at low concentrations. Compared to these more familiar esters, Cyclotene butyrate’s sensory profile may be described as having nuanced fruity and caramelized aspects that complement other flavor ingredients. The regulatory assessment of many flavoring agents involves similar expert panel evaluations, focusing on exposure estimates and toxicological data to ensure safety at typical use levels. Some flavoring compounds have numeric ADIs established when data indicate a need for formal limits, while others are judged safe without specific numeric values when usage levels are low and evidence does not suggest health concerns. This reflects a spectrum within flavoring agents where both chemical diversity and regulatory approaches vary based on available data and expert review. Ultimately, the choice of flavoring compounds in product development balances sensory goals with safety assessments and regulatory guidelines.

Safety & Regulations

FDA

  • Notes: Inclusion in the FDA Substances Added to Food inventory does not constitute formal FDA approval under a specific CFR section.

EFSA

  • Notes: No specific EFSA evaluation entry with numeric ADI available.

JECFA

  • Notes: JECFA concluded no safety concern but did not assign a numeric ADI.
  • Adi Display: No safety concern at current levels of intake when used as a flavouring agent

Sources

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