Identification |
CAS.No.:
2705-87-5
FL.No.:
9.498
FEMA.No.:
2026
NAS.No.:
2026
CoE.No.:
2223
EINECS.No.:
220-292-5
JECFA.No.:
13
|
Description | A colorless liquid with pineapple aroma. Used as a flavoring agent or adjuvant. |
Regulatory Status | CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).
|
Usage | Reported uses (ppm): (FEMA, 1994)
Alcoholic beverages
2.33
5.33
Gelatins, puddings
21.36
29.81
Nonalcoholic beverages
7.2
13.8
|
Natural occurrence | Not reported found in nature.
|
Chemical Properties | Allyl cyclohexylpropionate has not been found in nature. It is a colorless
liquid with a sweet, fruity odor, reminiscent of pineapples.The ester is prepared
by esterification of 3-cyclohexylpropionic acid (obtained by hydrogenation of cinnamic
acid) with allyl alcohol. It is used in perfumery to obtain fruity top notes as
well as pineapple and chamomile nuances. |
Chemical Properties | A colorless liquid with pineapple aroma. Almost insoluble
in water, miscible with alcohol, essential oils,
perfume and flavor chemicals. Used as a flavoring agent or adjuvant |
Occurrence | Apparently has not been reported to occur in nature. |
Uses | Allyl 3-Cyclohexylpropanoate is used in preparation of a new type of environmentally friendly paint thinner. It useful as a topnote ingredient in certain
perfume types, also as a modifier for already
existing materials: Allyl caproate, Linalylacetate, Methyl phenyl carbinyl propionate,
Sweet Orange oil, etc. More important in flavors: this chemical is
often the chief carrier of the fruity note in
imitation Pineapple, and an interesting modifier in imitation Strawberry, Raspbe~, etc.
A powerful fortifier in the popular “tutti-
-frutti” flavor types. Concentration in perfumes: usually less than
1% of the composition. Concentration in
flavors: 10 to 40 ppm in finished food products,
somewhat higher in chewing gum and certain
candies. |
Definition | ChEBI: Allyl cyclohexylpropionate is a fatty acid ester. |
Preparation | By direct esterification of cyclohexylpropionic acid with allyl alcohol in the presence of benzene. |
Taste threshold values | Taste characteristics at 30 ppm: fruity, pineapple, waxy, with green sweet apple nuances. |
Flammability and Explosibility | Not classified |
Safety Profile | Poison by ingestion. When heated to decomposition it emits acrid smoke and irritating fumes. Combustible liquid. See ALLYL COMPOUNDS and ESTERS |
Metabolism | Allyl compounds are metabolized to mercapturic acid which is excreted in the urine (Clapp, Kaye & Young, 1969). Cyclohexylpropionic acid is aromatized to benzoic acid and excreted as hippuric acid in the urine. Substituted cyclohexylcarboxylic acids are either excreted unchanged or completely oxidized (Williams, 1959). |