DEHYDRODIHYDROIONONE

CAS: 20483-36-7 FLAVORING AGENT OR ADJUVANT

DEHYDRODIHYDROIONONE (CAS 20483-36-7) is a synthetic flavouring agent used to impart floral and sweet aromatic notes in a range of food products. It has been evaluated by international expert bodies for use as a flavouring substance in foods.

What It Is

DEHYDRODIHYDROIONONE is a synthetic aromatic ketone compound used primarily as a flavouring agent in food and beverage applications. It is identified chemically by the CAS number 20483-36-7 and is known for a floral, grape-like aroma that enhances sweetness and complexity in flavour formulations. This compound is classified in the flavouring industry as a flavouring agent or adjuvant used to modify or enhance sensory profiles in a variety of edible products. Its synonyms reflect its structural class as a modified ionone derivative and include chemical names based on systematic nomenclature. The compound’s inclusion in flavouring inventories recognizes its aroma profile rather than nutritive contribution to foods. DEHYDRODIHYDROIONONE is part of a broader class of aroma compounds with cyclic ketone structures that interact with olfactory receptors to produce specific sensory impressions. The compound’s floral and fruity character makes it especially useful in products where a delicate, naturally evocative aroma is desired. In the context of ingredient labelling and technical documentation, DEHYDRODIHYDROIONONE should be identified by its proper chemical name and CAS number to support traceability and regulatory compliance. Its presence in flavouring libraries and flavour specification databases reflects industry evaluation of its sensory properties and safety profile under conditions of intended use. Despite its synthetic origin, DEHYDRODIHYDROIONONE shares sensory characteristics with certain naturally occurring aroma materials. It functions by contributing to the overall balance and intensity of flavour blends, often at low concentration levels. Its role in complex formulations underscores the importance of expert sensory evaluation during product development.

How It Is Made

The manufacture of DEHYDRODIHYDROIONONE involves organic synthesis pathways common to aroma chemical production. While proprietary processes vary among manufacturers, the synthesis typically starts with terpenoid precursors that undergo controlled reactions to form the cyclic ketone core present in the final flavouring molecule. Typical steps may include catalytic hydrogenation, cyclization, and purification stages to achieve the required flavour quality and purity standards. Industrial production aims to minimize impurities that could affect aroma or regulatory compliance. After synthesis, the crude material is subjected to purification techniques such as distillation or chromatography to isolate DEHYDRODIHYDROIONONE in a form suitable for use in flavour blends. The resulting material is assessed for sensory quality and chemical purity in accordance with industry specifications. Manufacturers may perform analytical characterizations using gas chromatography or mass spectrometry to confirm identity and concentration. The compound’s stability during processing and storage influences how it is handled before incorporation into flavours. Because flavouring agents can be sensitive to heat, light, or oxidation, production facilities often employ measures to control environmental conditions that could degrade the compound. Quality control labs within flavour houses evaluate each batch against internal standards to ensure consistency. From a regulatory perspective, the synthesis and supply of DEHYDRODIHYDROIONONE must comply with applicable chemical safety and food ingredient regulations. Suppliers often provide technical data sheets and safety information to customers to support safe handling and formulation use. The exact process may vary by producer, but the overall objective is to deliver an aroma compound with the desired sensory properties and a safety profile suitable for inclusion in consumer products.

Why It Is Used In Food

DEHYDRODIHYDROIONONE is used in food products to provide or enhance floral, fruity, and sweet aromatic notes that contribute to desirable taste perception. Flavouring agents like this compound are chosen for their ability to improve consumer appeal by reinforcing or adding complexity to product aromas. Because sensory experience plays a significant role in food acceptance, flavour chemists select compounds such as DEHYDRODIHYDROIONONE to achieve specific aroma targets in formulations. The compound’s use is driven by its compatibility with a range of food matrices, including beverages, confectionery, baked goods, dairy, and other applications where nuanced floral or sweet tones are desired. In practice, it is incorporated into flavour blends at trace levels sufficient to influence aroma without overpowering the base formulation. Its volatility and aromatic profile make it effective in delivering perceptible sensory effects even at low concentrations. Food manufacturers rely on flavouring agents to address sensory challenges such as balancing sweetness, masking off-notes, or creating signature product profiles that differentiate offerings in the marketplace. DEHYDRODIHYDROIONONE is selected when a floral or nuanced sweet character aligns with the intended sensory experience. It works alongside other aroma compounds to create a cohesive flavour impression that meets consumer expectations. Its use also reflects broader trends in food formulation where nuanced, multi-dimensional flavour profiles are increasingly valued by consumers seeking products with complex taste and aroma attributes.

Adi Example Calculation

To illustrate how ADI might be considered in the context of flavouring agents, imagine a hypothetical scenario where a numeric ADI were established for a flavouring substance. For an adult weighing 70 kilograms, a numeric ADI of X milligrams per kilogram body weight per day would translate to a daily intake threshold of 70 times X milligrams. In this hypothetical scenario, if X were defined by regulatory bodies, the product of body weight and ADI would provide a threshold above which long-term exposure might warrant further assessment. For DEHYDRODIHYDROIONONE, no numeric ADI is assigned because expert evaluations have concluded that typical intake at intended use levels does not present safety concerns. Nevertheless, the illustrative calculation shows how numeric ADIs are applied when established: by multiplying the ADI value by body weight, one obtains a reference for comparing estimated intake with a conservative safety standard. This example does not imply any specific numeric value for DEHYDRODIHYDROIONONE because such a value was not explicitly defined in authoritative sources.

Safety And Health Research

Safety evaluations of DEHYDRODIHYDROIONONE by expert bodies such as JECFA focus on toxicological data and typical intake from intended use. JECFA’s assessment of flavouring agents considers available studies on metabolism, genotoxicity, and chronic toxicity to determine whether normal dietary exposure presents safety concerns. For DEHYDRODIHYDROIONONE, JECFA concluded there was no safety concern at current levels of intake when used as a flavouring agent, based on the data reviewed. The evaluation process for flavouring substances generally examines structural analogs, metabolic fate, and evidence from experimental studies to assess whether the compound could pose risks at realistic exposure levels. For compounds with low toxicity and rapid metabolic clearance, expert committees may conclude that routine use in flavouring applications does not warrant stringent numeric limits. Scientific research continues to inform regulatory perspectives, with data from animal studies and in vitro assays providing context for understanding how the compound interacts with biological systems. Safety assessments emphasize a margin of exposure approach that compares estimated intake from food with levels at which no adverse effects are observed in experimental settings. Because sensory compounds like DEHYDRODIHYDROIONONE are used at very low concentrations in foods, typical human exposure is orders of magnitude below levels that might pose hazard in experimental models. Nonetheless, ongoing monitoring and data review by regulatory and advisory bodies help ensure that new evidence can be integrated into safety assessments when available.

Regulatory Status Worldwide

DEHYDRODIHYDROIONONE has been evaluated by international expert committees and is included in flavouring substance inventories maintained by regulatory and industry bodies. It is listed in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) flavouring specifications database with JECFA number 396 and FEMA number 3447, indicating its recognition within international food additive evaluation frameworks. JECFA’s evaluation has concluded that there is no safety concern at current levels of intake when used as a flavouring agent, without specifying a numeric acceptable daily intake, and quality specifications are maintained for identity and purity in flavour use. In the United States, the ingredient appears in the FDA’s Substances Added to Food (formerly EAFUS) database, which catalogues substances used as flavour ingredients. Its presence in this inventory supports its use in food flavourings under general regulatory oversight, although specific Code of Federal Regulations sections authorizing use at defined levels are not explicitly d in public sources. (FDA HFP App External) Regulatory approaches outside the U.S. vary, with many jurisdictions referencing JECFA specifications and industry flavouring inventories to determine acceptable use. The compound’s inclusion in flavouring specifications reflects a risk management strategy that considers typical exposure levels from intended use rather than establishing numeric limits across all products. As with all flavouring substances, manufacturers are responsible for ensuring compliance with local food additive regulations.

Taste And Functional Properties

DEHYDRODIHYDROIONONE is characterized by a floral and sweet aromatic profile that is perceptible at low concentrations. Sensory evaluators describe its aroma as reminiscent of grapes, blossoms, or delicate fruit notes that enhance the overall sensory quality of a flavour blend. This profile is functional in complementing sweet and fruity characteristics in food formulations, contributing to balanced and appealing aroma impressions. Functionally, the compound is volatile, meaning it readily participates in aroma perception during consumption. Its solubility in alcohol and oil-based flavour carriers facilitates its incorporation into diverse product types, although it is generally insoluble in water, which influences formulation choices. Because aroma compounds interact with both flavour and texture in food matrices, formulators consider how DEHYDRODIHYDROIONONE behaves during processing and storage to maintain consistent sensory performance. The compound’s stability under typical food processing conditions, including moderate heat and mixing, makes it suitable for inclusion in products such as baked goods and confections. However, like many volatile aroma compounds, it may dissipate if exposed to prolonged high temperatures or inadequate packaging conditions. Flavourists take these physical and functional properties into account when designing formulations. From a sensory standpoint, the floral and fruity notes contributed by DEHYDRODIHYDROIONONE can enhance consumer perception of sweetness and fruitiness, even when sugars or sweeteners are present at lower levels. The compound thus serves as a valuable tool in crafting nuanced flavour profiles that appeal to modern palates.

Acceptable Daily Intake Explained

The concept of Acceptable Daily Intake (ADI) is used by regulatory and expert bodies to describe a level of daily exposure to a substance that is considered safe over a lifetime without appreciable health risk. For flavouring agents such as DEHYDRODIHYDROIONONE, ADIs may not be explicitly quantified when expert committees determine that typical dietary exposure is so low that risk is negligible. In these cases, the evaluation concludes that there is no safety concern at current intake levels, and a formal numeric ADI is not assigned. The ADI concept incorporates uncertainty factors to account for differences between experimental models and humans, ensuring protection for vulnerable populations. Even when an ADI is not specified, the absence of safety concern reflects a conclusion that estimated consumption from all intended uses is well below any level associated with adverse effects in toxicological studies. This approach is common for flavouring substances with low toxicity and limited use levels. For consumers seeking to understand ADI, it represents a conservative benchmark rather than a target or recommended intake. Foods contain a multitude of naturally occurring and added compounds, and regulatory evaluations aim to ensure that aggregate exposure remains within safe bounds. DEHYDRODIHYDROIONONE’s evaluation aligns with this framework, emphasizing safety at typical use rather than prescribing a specific numeric limit.

Comparison With Similar Additives

DEHYDRODIHYDROIONONE can be compared with other flavouring agents that contribute floral, fruity, or sweet aromatic nuances to food products. For example, benzaldehyde, a flavour compound with a characteristic almond-like aroma, is used in confectionery and beverages to deliver sweet, nutty notes. Like DEHYDRODIHYDROIONONE, benzaldehyde is effective at low concentrations and selected for its impact on overall sensory balance. Another related compound is beta-ionone, a naturally occurring aroma chemical with floral and violet-like notes used in flavour and fragrance applications. Beta-ionone shares structural similarities with DEHYDRODIHYDROIONONE and can be used to impart similar sensory effects in food formulations. The choice between such compounds depends on the desired aroma profile and formulation context. Citrus-derived compounds such as linalool also provide floral and fruity nuances but differ in their volatility and sensory characteristics. Linalool’s lighter, citrus-floral profile contrasts with the deeper, grape-like floral aspects of DEHYDRODIHYDROIONONE. Formulators select among these compounds to achieve specific sensory outcomes, often blending multiple agents to create complex flavour experiences. These comparisons illustrate how flavouring agents with diverse sensory attributes contribute to product differentiation. The structural and sensory relationships among such compounds inform their use in targeted flavour design.

Common Food Applications Narrative

In commercial food and beverage products, DEHYDRODIHYDROIONONE finds application across a variety of categories where floral and fruity aromatic nuances are sought. For example, in nonalcoholic beverages, it may be included in fruit-flavored drinks to impart delicate aromatic top notes that complement fruit essence profiles. In confectionery, its floral character can enhance the appeal of candy or gum formulations where a refined sweetness and complexity contribute to consumer enjoyment. Baked goods also benefit from the addition of aromatic compounds like DEHYDRODIHYDROIONONE, which can bolster the perceived flavour of fruit or sweet fillings and crusts. In dairy-based desserts and frozen treats, the compound’s aroma may harmonize with underlying creamy characteristics to deliver a balanced sensory experience. Because of its compatibility with oil and alcohol carriers, the compound can be effectively introduced into flavour systems used in sauces, toppings, or other applications requiring nuanced aroma modulation. Chefs and food developers may also leverage DEHYDRODIHYDROIONONE in culinary flavour systems designed for use in ready-to-drink teas or specialty beverages that emphasize natural and floral notes. Although individual usage levels are low relative to primary ingredients, the impact of the compound on overall aroma perception can be significant when thoughtfully integrated into complex flavour matrices. Overall, the compound’s role in food applications reflects a broader trend toward creating multi-layered sensory profiles that resonate with consumer preferences for products with distinctive and memorable aromas.

Explore familiar flavors

Explore ingredients and foods linked to this familiar flavor.

Flavor ideas

Grape juice for the table

Pour a glass of 100% grape juice or use a splash in a fruit drink.

Explore grape ideas

Flavor ideas

Fruit drinks to explore

Compare fruit-drink flavors and ingredient lists to find an option that suits your taste.

Explore fruit drinks

Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases. This is at no additional cost to you.

Safety & Regulations

FDA

  • Notes: Specific CFR authorization sections for use levels are not explicitly d in FDA inventory sources.

EFSA

  • Notes: No specific EFSA numeric ADI information was found in the available authoritative sources.

JECFA

  • Notes: JECFA concluded no safety concern at current intake levels but did not assign a numeric ADI on the d evaluation page.

Sources

Comments

No comments yet. Be the first to share!