What is Allyl Cyclohexanebutyrate?
Allyl cyclohexanebutyrate (CAS Number 7493-65-4) is a synthetic organic compound belonging to the ester family of flavor chemicals. It consists of an allyl group bonded to a cyclohexanebutyrate moiety, creating a volatile aromatic compound used in the flavor industry. The substance is designed to mimic natural fruity and slightly floral taste characteristics, making it valuable in food formulation where authentic flavor profiles are desired without using the complete natural source material.
As a synthetic flavoring agent, allyl cyclohexanebutyrate exists as a liquid at room temperature with characteristic fruity organoleptic properties. The compound is one of thousands of synthetic flavor chemicals developed by the fragrance and flavor industry to replicate or enhance natural taste experiences in food and beverage products.
Common Uses
Allyl cyclohexanebutyrate is employed primarily as a flavoring agent in processed foods where fruity or slightly sweet taste notes are desired. It may appear in applications such as beverages, confectionery, baked goods, dairy products, and other processed foods requiring flavor enhancement or modification. The compound is typically used in very small quantities, as is standard practice with synthetic flavor chemicals, where even trace amounts can significantly impact perceived flavor profiles.
The specific use levels for this compound would typically be determined by flavor houses and food manufacturers based on sensory evaluation and product requirements, though exact formulations remain proprietary information.
Safety Assessment
Allyl cyclohexanebutyrate has generated zero reported adverse events and zero FDA recalls according to FDA databases. Despite these favorable monitoring records, the compound has not been granted GRAS (Generally Recognized as Safe) status by the FDA, meaning it has not undergone the formal petition and review process required for this designation.
The absence of GRAS status does not necessarily indicate a safety concern. Rather, it reflects that either: (1) no formal petition for GRAS status has been submitted to the FDA, or (2) such a petition was not pursued or approved. Many flavor compounds used in food exist in this regulatory category, particularly older or specialized synthetic chemicals with limited but established use histories.
The safety profile of related ester-based flavor compounds is generally well-established, as this class of chemicals has been used in food flavoring for decades. Esters are common in nature, found in fruits and other foods, though the specific safety assessment for each individual compound is conducted independently.
Regulatory Status
In the United States, allyl cyclohexanebutyrate is not listed as a GRAS substance. This means that food manufacturers using this ingredient should verify the regulatory pathway through which it is permitted for use. Some flavor companies may operate under FDA regulations allowing certain flavoring ingredients without explicit GRAS approval, while others may have sought and received approval through alternative regulatory mechanisms.
The European Food Safety Authority (EFSA) and other international regulatory bodies maintain separate flavor chemical inventories and approval statuses. Availability and approval status may differ significantly between jurisdictions.
Key Studies
Limited published scientific literature is available specifically on allyl cyclohexanebutyrate. The compound represents one of thousands of synthetic flavor chemicals, many of which have minimal published research due to their narrow, specialized application in the food industry and their use at extremely low concentrations.
Safety evaluations for synthetic flavor compounds are often conducted through industry-sponsored testing and submitted to regulatory bodies as part of confidential submissions. The lack of published academic literature does not indicate lack of safety testing, but rather reflects the proprietary nature of flavor chemical development and testing.
The broader class of aliphatic esters used in flavoring has been subject to toxicological evaluation, with various regulatory agencies maintaining acceptable concentration limits based on such assessments.