DEHYDRODIHYDROIONOL

CAS: 57069-86-0 FLAVORING AGENT OR ADJUVANT

DEHYDRODIHYDROIONOL is a synthetic flavouring agent used to impart or modify aroma in food products. It is recognized in the U.S. FDA substances added to food inventory and has a FEMA GRAS reference with a JECFA flavour number, indicating evaluation by flavour safety panels.

What It Is

DEHYDRODIHYDROIONOL is an organic compound used as a flavouring substance in food and beverage applications. It is identified by the Chemical Abstracts Service registry number 57069-86-0 and is characterized by its role as a flavouring agent or adjuvant, meaning it contributes to or enhances the sensory profile of a food without substantially altering nutritional properties. This compound is a member of the class of alicyclic alcohols and related derivatives and is recognized by international flavouring safety panels such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Flavor and Extract Manufacturers Association (FEMA). Regulatory inventories maintained by the U.S. Food and Drug Administration include DEHYDRODIHYDROIONOL, reflecting its status as a substance that can be used in foods under specified conditions. In the context of flavour chemistry, DEHYDRODIHYDROIONOL functions by interacting with olfactory receptors to provide specific aromatic characteristics that complement or modify the overall flavour profile of a product. It is typically assessed and approved for use at levels that are consistent with good manufacturing practice, meaning that the amounts added are sufficient to achieve the desired sensory effect but not more than necessary. The safety evaluation of such compounds often involves consideration of toxicological studies, metabolic pathways, and exposure estimates, ensuring that typical dietary intake remains within accepted safety margins. Other names and synonyms for this compound reflect its chemical structure and history in flavour science. These alternate names are used in scientific literature and regulatory databases to identify the same substance and support cross-referencing across different inventories and evaluations.

How It Is Made

The synthesis of DEHYDRODIHYDROIONOL typically involves organic chemical reactions that transform precursor molecules into the target flavouring compound. At a high level, production routes involve the selective hydrogenation and rearrangement of terpenoid or ionone derivatives, ultimately yielding the specific alicyclic alcohol structure characteristic of DEHYDRODIHYDROIONOL. These reactions are conducted under controlled conditions to optimize yield and to ensure that the resulting product meets purity specifications suitable for use in food applications. Manufacturers of flavouring ingredients adhere to established good manufacturing practices, which include quality control measures to limit impurities and to confirm the identity and consistency of the final product. Quality specifications for flavouring agents like DEHYDRODIHYDROIONOL often reference analytical criteria such as chromatographic purity, absence of unexpected byproducts, and compliance with relevant safety data sheets. Although the detailed industrial synthesis pathways are proprietary to flavour manufacturers and chemical producers, the general approach involves building the carbon backbone and functional groups that confer the desired sensory properties. These synthesis steps are verified through standard analytical methods such as mass spectrometry and nuclear magnetic resonance to confirm that the structure aligns with the expected compound. In the case of food-grade DEHYDRODIHYDROIONOL, additional testing ensures that the substance conforms to regulatory and safety expectations for flavour use.

Why It Is Used In Food

DEHYDRODIHYDROIONOL is used in food primarily for its ability to contribute specific aroma characteristics that enhance the sensory appeal of products. Flavouring agents like this are added in minute quantities to help formulate consistent taste and aroma profiles that meet consumer expectations. In complex food and beverage formulations, subtle flavour ingredients play an essential role in achieving balance and desired organoleptic qualities. The technical function of DEHYDRODIHYDROIONOL as a flavouring agent or adjuvant means it does not serve as a preservative, nutritional supplement, or processing aid, but rather directly influences the sensory experience of a product. It may be used in combination with other flavouring substances to create complex profiles that are smooth, balanced, or distinctive, depending on the formulation goals. Because flavour perception is influenced by the interaction of multiple volatile compounds, strategic use of DEHYDRODIHYDROIONOL can improve overall product acceptability. Food formulators select specific flavouring agents based on their sensory attributes, stability under processing conditions, and compatibility with other ingredients. DEHYDRODIHYDROIONOL’s inclusion in regulatory and industry flavour inventories indicates that it has been evaluated for these criteria and can be used within established guidelines to achieve the desired flavour outcome.

Adi Example Calculation

An illustrative explanation of how an ADI might be applied can be helpful even in the absence of a specific numeric ADI for this compound. Suppose a hypothetical compound has an ADI of X mg per kilogram of body weight per day; for an adult weighing 70 kilograms, the daily acceptable intake would be 70 times X mg. This calculation demonstrates how ADIs scale with body weight and help frame exposure estimates against actual intake from multiple food sources. Because this example uses a hypothetical ADI rather than a documented value for DEHYDRODIHYDROIONOL, it serves to illustrate the method rather than to imply a specific regulatory number.

Safety And Health Research

Safety evaluations of flavouring agents such as DEHYDRODIHYDROIONOL focus on their chemical properties, potential toxicological effects, and expected dietary exposure. Organizations like FEMA and JECFA conduct literature reviews and assessments to determine whether the use of such compounds in food is consistent with safe practice. These assessments examine data on metabolism, acute toxicity, and other relevant endpoints from available scientific studies. The FEMA GRAS evaluation process involves expert review of published data and structure-activity relationships within related chemical classes, supporting the conclusion that a substance is generally recognized as safe for its intended use when used in accordance with good manufacturing practice. For many flavouring substances, comprehensive toxicological data may be limited, and evaluations rely on analogue data, metabolic pathways, and exposure estimates. In such cases, expert panels consider whether typical use levels in food lead to exposures that are unlikely to pose health concerns. Regulatory assessments do not imply that these compounds are biologically active in ways that affect physiological processes beyond their sensory role; rather, they focus on ensuring that dietary intake remains well below levels associated with adverse effects in experimental models. Because DEHYDRODIHYDROIONOL’s safety evaluation is tied to expert panels and inventories, continued monitoring of scientific literature and regulatory updates is part of maintaining confidence in its use.

Regulatory Status Worldwide

In the United States, DEHYDRODIHYDROIONOL is listed in the Food and Drug Administration’s Substances Added to Food inventory, reflecting recognition of its use as a flavouring agent or adjuvant. This inventory includes substances that have been evaluated and are permitted for use in foods under conditions of good manufacturing practice, though not necessarily subject to a specific Code of Federal Regulations section. The inclusion in this inventory is supported by evaluations from expert panels, including the Flavor and Extract Manufacturers Association (FEMA), which assigns a FEMA GRAS reference number indicating that the compound has been reviewed for general recognition of safety under intended use conditions. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assigns flavour numbers to compounds such as DEHYDRODIHYDROIONOL, indicating that they have been considered in the context of flavouring agents. However, specific Acceptable Daily Intake (ADI) values or years of evaluation are not readily available in public specifications without detailed access to the JECFA database. The World Health Organization’s JECFA database provides a searchable interface for finding evaluations by flavour name or CAS, emphasizing the importance of such evaluations in supporting global regulatory frameworks. In the European Union and other jurisdictions, similar frameworks exist to assess the safety of flavouring substances, but designation of specific E-numbers or numeric authorizations requires access to comprehensive regulatory lists. At this time, DEHYDRODIHYDROIONOL does not have a widely recognized E-number assigned in the EU flavouring inventory, and its regulatory status is interpreted through expert evaluations and listings rather than a specific additive code.

Taste And Functional Properties

DEHYDRODIHYDROIONOL is valued in flavour science for its unique sensory characteristics, which can contribute nuanced aroma notes to a wide range of products. While detailed flavour descriptors may vary depending on concentration and matrix interactions, compounds like this often impart subtle floral, fruity, or sweet notes that enhance the complexity of the overall flavour profile. These sensory contributions are typically identified and quantified through trained sensory panels and analytical flavour profiling. In addition to its sensory properties, DEHYDRODIHYDROIONOL exhibits functional behaviour that supports its use in formulations. It is soluble in organic solvents and lipid phases, which allows it to disperse effectively in products with fat or alcohol components. Its relative stability under typical food processing conditions, such as moderate heat and pH variations, supports consistent performance in finished goods. However, like many volatile flavouring compounds, its concentration and effect may be influenced by processing conditions and storage. The overall functional properties of DEHYDRODIHYDROIONOL are considered in the context of both sensory impact and formulation practicality. Food scientists balance these aspects when choosing flavouring agents to ensure that the final product delivers the intended taste experience while maintaining stability and quality during manufacturing and shelf life.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used by regulatory and scientific bodies to convey the estimated amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are derived from toxicological data and incorporate safety factors to account for variability between individuals and uncertainties in available studies. For flavouring agents, ADIs help contextualize exposure levels arising from typical use in foods and beverages. In the case of DEHYDRODIHYDROIONOL, specific numeric ADI values have not been publicly documented in major regulatory databases without detailed access to flavour specifications, and therefore this narrative focuses on the general purpose of ADIs rather than a specific number. The absence of a readily accessible ADI should not be interpreted as a safety concern; instead, it reflects the way flavouring evaluations are documented and communicated. Expert panels review available data and use professional judgment to conclude whether typical use is acceptable, often resulting in inclusion in inventories such as FEMA GRAS or JECFA flavour lists without numeric ADIs when such values are not explicitly established. Understanding ADIs helps consumers and professionals appreciate that regulatory frameworks incorporate conservative safety margins. These margins are designed to ensure that even sensitive individuals remain protected, reinforcing confidence in the regulated use of flavouring agents within prescribed conditions.

Comparison With Similar Additives

Flavouring agents comprise a broad class of compounds that are incorporated into food and beverage products to achieve desired sensory attributes. DEHYDRODIHYDROIONOL can be compared with other alicyclic alcohols and terpenoid-derived flavour compounds that contribute floral, fruity, or sweet aromatic notes. For example, ionone derivatives are widely used in flavour science for their violet-like and fruity qualities, and DEHYDRODIHYDROIONOL shares structural features with such compounds, influencing its sensory behavior. Compared with simpler alcohols like linalool or geraniol, which may impart more straightforward floral notes, DEHYDRODIHYDROIONOL’s structure can introduce complexity due to its alicyclic backbone and substituents. Such structural differences translate into distinct aroma profiles and functional behavior in formulations. Additionally, other flavouring agents may differ in volatility and stability under processing, affecting how they contribute over time. Understanding these distinctions helps formulators select appropriate combinations of flavour agents to achieve balanced sensory outcomes.

Common Food Applications Narrative

Flavouring agents like DEHYDRODIHYDROIONOL are incorporated into a diverse array of food and beverage products to provide nuanced sensory appeal that complements other ingredients. In applications such as confectionery, baked goods, dairy products, and beverages, subtle aromatic compounds help create distinctive profiles that resonate with consumer expectations for sweetness, fruitiness, or floral notes. The role of these flavouring agents is often invisible to consumers, yet they contribute significantly to the overall enjoyment of the product. In confectionery items, DEHYDRODIHYDROIONOL may be used in conjunction with sugar and other sweet flavour components to achieve a balance of aroma that rounds out the flavour experience. In baked goods and desserts, it supports the perception of depth and complexity that arises from interactions between volatile compounds during heating and cooling processes. Beverage applications, including juices and soft drinks, leverage such flavouring agents to introduce or enhance aromatic qualities that differentiate one formulation from another. Manufacturers of savoury products may also employ specific flavouring agents to reinforce desired sensory cues, although compounds like DEHYDRODIHYDROIONOL are more commonly associated with sweet and aromatic profiles. Across these applications, the consistent theme is that the careful selection and calibration of flavouring agents allow product developers to achieve targeted sensory outcomes that align with consumer preferences and market trends.

Safety & Regulations

FDA

  • Notes: Listed in FDA substances added to food inventory as a flavouring agent; no specific CFR section identified.

EFSA

  • Notes: No specific EFSA E number or ADI values identified in available sources.

JECFA

  • Notes: JECFA flavour number is known but numeric ADI and year not explicitly shown in the d database entry.

Sources

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