N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE

CAS: 73435-61-7 FLAVORING AGENT OR ADJUVANT

N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE (CAS 73435-61-7) is a synthetic flavouring agent used to impart a cooling sensory character in food products. It is evaluated by international regulatory bodies such as JECFA and has recognised FEMA usage classification as a flavour enhancer with a cooling-type odor.

What It Is

N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE is a chemical compound identified by CAS number 73435-61-7 that belongs to the class of synthetic flavouring substances. It is principally used as a flavouring agent or adjuvant in food applications and is included in inventories of flavouring substances by expert bodies in food safety assessment. According to available references, this compound is associated with a cooling perceptual profile that can contribute to sensory experiences in processed food formulations. The compound falls under a structural group of carboxamides evaluated for safety and intake at current exposure levels. Its classification and evaluation have been published in expert committee monographs that assess flavouring agents used in food production and consumption. The ingredient’s main technical function is to modify or enhance the sensory attributes of foods without imparting traditional taste qualities like sweetness or sourness. Instead, its contribution is more aligned with nuanced sensory effects such as perceived coolness or refreshing sensations in foods and beverages. It is not a nutritive substance and is used at low levels solely for sensory impact. While naturally occurring analogues of many flavouring substances may exist, this specific compound is described predominantly as a synthetic entity rather than a substance directly extracted from natural sources. In regulatory lists maintained by food safety agencies, this compound appears within flavouring inventories as part of structured assessments of monograph numbers and flavouring codes. Its inclusion in such lists reflects evaluation for intended use and safety under defined intake conditions rather than nutritional contribution to foods.

How It Is Made

The synthesis of N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE involves organic chemistry processes typical for preparing substituted carboxamide compounds. While specific proprietary manufacturing routes are not publicly detailed in regulatory monographs, production generally entails multi-step reactions that introduce a cyclopropyl group and a substituted cyclohexyl backbone, followed by functionalization to form the amide linkage. Industrial-scale production of flavouring agents follows good manufacturing practices (GMP) and stringent purity specifications to ensure the absence of impurities that could affect safety or sensory quality. The chemical substance, once synthesized and purified, undergoes rigorous analytical characterization to confirm identity and conformity to specification criteria. Quality control measures may include spectroscopic techniques, chromatography, and mass balance calculations. These procedures help ensure that the final product meets defined quality criteria consistent with regulatory and safety standards for food ingredients. Documents available in food additive specification databases list this compound’s identity and structural profile, underscoring its inclusion among food flavouring agents evaluated by committees such as the Joint FAO/WHO Expert Committee on Food Additives. Purity and identity confirmation are important in determining whether trace contaminants could arise from byproducts of synthesis. Regulatory specifications provide frameworks for acceptable levels of such contaminants, as they can influence safety evaluations and permissible uses in food applications. Manufacturers supplying this ingredient for food use typically operate within regulatory constraints and provide documentation supporting adherence to those constraints.

Why It Is Used In Food

N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE is used in food primarily because of its function as a flavouring agent or adjuvant. A flavouring agent is a substance added to food to provide or enhance taste and sensory characteristics. In this case, the compound is recognised for imparting a cooling sensation that contributes to the overall sensory profile of flavoured products. It is typically used in extremely small quantities relative to the total composition of food products due to the potency of flavouring substances. Food processors may include such flavouring agents to achieve specific product objectives, such as refreshing sensations in beverages or enhancement of other flavour notes in confectionery and chewing gum. The compound’s effect complements other sensory components rather than replacing them. Its use aligns with consumer preferences for diverse flavour experiences that may include unique textural or sensation cues like cooling, which goes beyond basic taste dimensions. High-level regulatory evaluations consider such usage patterns and potential intake estimates, contributing to safety assessments and guiding food industry practices. By design, flavouring agents like this one are formulated to be compatible with a broad range of food matrices, from beverages to sweet goods, without significantly altering inherent product properties like pH or texture. Their inclusion facilitates product differentiation in markets where unique sensory profiles are desirable. The intended outcome is not nutritional enhancement but sensory enrichment, where perceived freshness or cool character can complement the flavour formulation strategy.

Adi Example Calculation

Because no formal numerical ADI has been established by expert regulatory bodies for N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE, a hypothetical calculation illustrates how ADI concepts are applied. To illustrate how a traditional ADI calculation might work, consider a hypothetical ADI of X mg per kilogram body weight per day (note this value is illustrative only and not an actual established ADI for this compound). For example, if a hypothetical ADI were set at X mg/kg/day, a 70 kg adult could theoretically consume up to X times 70 mg of the substance per day without exceeding that ADI. In this context, typical usage of potent flavouring agents is orders of magnitude lower than thresholds used for ADI derivations, meaning that daily intake from flavoured foods is far below hypothetical limits of concern. This hypothetical exercise underscores how ADI values provide safety margins but does not imply that such a numerical ADI exists for this specific compound, given that current regulatory evaluations conclude no safety concern at present intake levels.

Safety And Health Research

Regulatory evaluations of flavouring agents focus on assessing safety at anticipated intake levels. For N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE, international assessments by JECFA indicate that at current levels of intake when used as a flavouring agent, no safety concern has been identified, reflecting the committee’s review of available data related to exposure and toxicological profiles. These evaluations typically consider structural class information, consumption patterns, and any relevant toxicology findings available in the scientific literature. Safety research for flavouring agents often involves examination of potential genotoxicity, subchronic toxicity, and metabolic pathways to understand how substances are handled in the body. A flavouring substance’s structural attributes and historical use information contribute to its safety assessment, particularly for substances with relatively low use levels. While detailed toxicological studies on each specific flavouring agent may not always be publicly accessible, committee evaluations synthesise available data to support conclusions about safety concerns at typical usage levels. The absence of explicit hazard classification or mandatory warning labels for this compound in regulatory publications underscores that safety assessments have not flagged critical hazard endpoints when the compound is used within normal flavouring usage ranges. Nevertheless, ongoing monitoring and review by expert bodies ensure that new data can be incorporated into assessments if necessary. Food manufacturers are expected to adhere to regulatory guidance and maintain records of usage levels to support compliance with safety recommendations.

Regulatory Status Worldwide

This compound is listed in international additive databases maintained by expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA). According to the JECFA evaluation record, it is designated with JECFA number 2080 and classified in the functional class of flavouring agents. The JECFA assessment indicates that, at current levels of intake when used as a flavouring agent, no safety concern has been identified. This conclusion is part of the committee’s standard approach to flavouring agents, reflecting consideration of estimated intake and available toxicological data rather than the establishment of a numerical acceptable daily intake (ADI) value. In the United States, this compound appears in the FDA Substances Added to Food inventory, where its use as a flavouring agent or adjuvant is documented by its inclusion under the relevant technical effect category. Records show its association with a FEMA number, indicating evaluation by the flavour industry expert panel, though it is not directly authorised under a specific Code of Federal Regulations section. Instead, its presence in the inventory reflects administrative listing of flavouring substances used in food and beverages. In Europe, flavouring substances undergo assessment through mechanisms such as EFSA Flavouring Group Evaluations. Relevant evaluations may consider intake estimates and structure-based safety assessments under procedures established by regulation, as documented for groups of structurally related carboxamides. Such evaluations support regulatory bodies in deciding whether further assessment or restrictions are required, though specific authorisation status in lists like the EU’s flavouring inventories may depend on outcomes of such assessments.

Taste And Functional Properties

This compound is described as having a cooling-type odor and flavour profile. Sensory evaluations published in flavour ingredient libraries note that it can impart a cooling sensation, a characteristic distinct from primary tastes like sweet, salty, sour, or bitter. Cooling-type flavouring agents often provide a refreshing sensory cue when consumed, which can influence how consumers perceive overall product flavour and enjoyment. Functionally, flavouring agents such as N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE are used in very low concentrations. They interact with taste and trigeminal sensory receptors to elicit sensory effects without contributing to caloric content or nutritional value. These agents are typically stable under normal processing conditions but may vary in performance depending on food matrix factors like pH, fat content, and temperature of processing. Cooling agents often require careful formulation to ensure that the desired sensory effect is present without overpowering other flavour components. As a flavour adjunct, this compound’s functional behaviour in complex food systems is shaped by its chemical structure, which influences solubility in aqueous and lipid phases and interaction with other ingredients. The compound’s sensory contribution must therefore be balanced with other flavour ingredients to achieve a harmonious profile. It does not serve preservative or textural functions but supports the sensory design of flavour systems where refreshing or cooling sensations are part of the target flavour concept.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) helps regulatory bodies provide context for how much of a given additive can be consumed daily over a lifetime without appreciable health risk. For many flavouring agents, ADIs are not explicitly established when expert committees determine there is no safety concern at anticipated intake levels. In such cases, a numerical ADI may not be needed, and regulatory summaries indicate that current dietary exposure estimates fall below levels of concern. For N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE, expert committee assessments note that safety concerns are not raised at current intake patterns, which implies that formal ADI setting has not been required under typical usage conditions. This reflects a judgement that exposure from its use as a flavouring agent is low relative to thresholds of biological concern. Consumers are unlikely to encounter this compound at levels approaching those evaluated in safety studies, given the potency of flavouring agents and their use in minimal quantities. The ADI concept remains useful in comparing potential intake estimates with a safety margin. For substances without a defined numerical ADI, the absence of safety concerns at current intake levels effectively functions as a context-specific benchmark, indicating that normal use does not lead to exposures of regulatory concern. This contextual interpretation supports product formulation decisions and regulatory compliance.

Comparison With Similar Additives

N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE can be compared with other synthetic cooling-type flavouring agents such as menthol and other menthane derivatives, which also impart cooling sensory effects in food and confectionery products. Menthol itself has a distinct sensory profile widely recognised in mint-flavored foods and products. While their chemical structures differ, both menthol and this compound serve similar functional roles by contributing cooling sensations, though menthol’s presence in food is also influenced by traditional use and natural occurrence. Other cooling agents include compounds like WS-3 and WS-23, which are synthetic cooling compounds used in confectionery and beverages to achieve cooling effects without mint-like flavour notes. These agents are selected based on desired sensory outcomes and formulation compatibility. In comparison, N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE may be chosen for specific cooling character nuances that differ in intensity or perception from more common agents. When formulating products, selection among cooling agents depends on factors such as potency, aroma compatibility with other flavour ingredients, and regulatory status in target markets. Although all these agents function to enhance sensory perceptions, their structural differences influence how they interact with sensory receptors and other components in food matrices.

Common Food Applications Narrative

In food and beverage formulation, cooling-type flavouring agents are often incorporated into products where a refreshing sensory quality is desirable. N-CYCLOPROPYL-5-METHYL-2-ISOPROPYLCYCLOHEXANECARBOXAMIDE, as a cooling flavour agent, may be utilised in sugar confectionery to provide a sensation that complements sweet profiles. In chewing gum, cooling agents are frequently included to enhance the perception of freshness during prolonged chewing. Confectionery frostings and coatings could also incorporate such agents to create novel sensory experiences for consumers. Beverages, especially nonalcoholic soft drinks, sometimes include cooling agents to reinforce product positioning as refreshing or invigorating. In flavoured waters or sport beverages, cooling notes can accentuate the overall flavour profile and support marketing claims related to refreshment. Even in ready-to-drink formulations like flavoured teas or enhanced waters, cooling-type flavouring agents work alongside fruit and herbal flavour notes to deliver a balanced sensory profile. Processed fruit snacks and ice creams may also benefit from cooling flavour nuances. Ice creams and frozen desserts with cooling agents can produce layered sensory effects, with the inherent cold temperature of the product enhanced by the flavour’s sensory impact. In broader categories like sauces and dressings, cooling agents are less common but may be used in limited specialty applications where a cooling character aligns with the culinary concept. Chewing gums and breath fresheners remain classic examples of categories where cooling flavouring agents play a significant role in sensory design.

Safety & Regulations

FDA

  • Notes: In the United States, this substance appears in the FDA Substances Added to Food inventory under flavouring agents but is not directly authorised under a specific CFR section; more detailed regulatory approval status could not be confirmed from available sources.

EFSA

  • Notes: EFSA evaluations of related flavouring groups exist, but an explicit E-number or numerical ADI for this substance alone could not be confirmed from available sources.

JECFA

  • Year: 2012
  • Adi Display: No safety concern at current intake levels rather than a numerical ADI

Sources

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