What is Cis-5-octenal?
Cis-5-octenal (CAS Number: 41547-22-2) is an eight-carbon unsaturated aldehyde classified as a flavoring agent. It exists naturally in various fruits, vegetables, and other food sources, contributing to their characteristic aromatic profiles. The compound is an organic chemical with the molecular formula C8H14O and exists in a specific geometric configuration (cis isomer), which influences its sensory properties and biological activity.
As a synthetic flavoring, cis-5-octenal is manufactured through chemical synthesis for use in the food industry. The compound belongs to the broader category of aliphatic aldehydes commonly employed in flavor formulations.
Common Uses
Cis-5-octenal is primarily used as a flavoring agent in processed foods and beverages. Its typical applications include:
- Fruit-flavored beverages and soft drinks
- Dairy products, including yogurt and flavored milk
- Confectionery and candy formulations
- Baked goods and grain-based products
- Savory snacks and prepared foods
- Chewing gum and mints
The compound contributes fresh, fruity, green, and slightly fatty sensory notes to food products, enhancing their organoleptic appeal. Typical usage levels are measured in parts per million (ppm), reflecting the potent nature of volatile flavoring compounds.
Safety Assessment
Cis-5-octenal has an excellent safety record based on available data. The FDA's adverse event database contains zero reported adverse events associated with this additive. Similarly, no food recalls linked to cis-5-octenal have been documented in FDA records.
The compound's safety profile is supported by its natural occurrence in foods and its structural similarity to other widely-used flavoring aldehydes. As a volatile organic compound used in small quantities, systemic exposure from food consumption is minimal.
Metabolic studies of structurally similar aldehydes suggest that cis-5-octenal would be readily metabolized through standard hepatic oxidation pathways, with excretion occurring through normal routes. The short chain length and aldehyde functional group indicate rapid metabolism and clearance from the body.
Regulatory Status
Cis-5-octenal is not listed on the FDA's Generally Recognized as Safe (GRAS) list. This classification does not indicate the compound is unsafe; rather, it reflects that formal GRAS notification or approval processes specific to this ingredient have not been completed or published in FDA records.
The compound may be used in foods under FDA regulations governing flavoring agents, which permit use of substances determined to be safe through various compliance pathways, including the GRAS notification process, Food Additive Petitions, or as part of flavor formulations with established safety.
In the European Union, flavoring substances are regulated under Commission Regulation (EC) No 1334/2008. Cis-5-octenal would require assessment and listing in the Union List of flavoring substances to be legally used in EU food products.
Globally, cis-5-octenal is permitted in various jurisdictions where flavoring agents are regulated, though specific approvals vary by country and regulatory framework.
Key Studies
Scientific literature on cis-5-octenal is limited compared to more extensively studied flavoring compounds. Available data comes primarily from:
- Structural-activity relationship (SAR) studies on aliphatic aldehydes
- Metabolism studies on related eight-carbon compounds
- Natural occurrence data identifying the compound in botanical sources
- General toxicology reviews of aldehyde-class flavor compounds
Research on structurally analogous compounds (such as octanal and various unsaturated aldehydes) supports the safety profile of cis-5-octenal. The absence of adverse event reports and recalls, combined with its use at low concentrations and rapid metabolism, indicates established safety margins in normal food use conditions.
Additional formal toxicological studies specifically evaluating cis-5-octenal's acute and subchronic safety would provide more comprehensive data, though current evidence suggests minimal risk from food-level exposure.