ALLYLCYCLOHEXANE ACETATE

Identification

Description

A liquid with an intense, sweet, long-lasting fruital (pineapple, peach, apricot) aroma. It is used as a flavor enhancer, flavoring agent and adjuvant.

Regulatory Status

CoE: n/a
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)

Natural occurrence

Not reported found in nature.

Chemical Properties

A liquid with an intense, sweet, long-lasting fruital (pineapple, peach, apricot) aroma. It is used as a flavor enhancer, flavoring agent and adjuvant.

Occurrence

Has apparently not been reported to occur in nature.

Preparation

By esterfication of cyclohexane, acetic acid and allyl alcohol in the presence of benzene

Taste threshold values

Taste characteristics at 15 ppm: pineapple with a sweet, ripe, fruity nuance.

Metabolism

The hydrolysis of ester linkages in foreign compounds may be catalysed by many different esterases; most of these have a low degree of substrate specificity and they are to be found in all animals and bacteria (Parke, 1968). In the rat, allyl acetate and allyl alcohol are metabolized to 3-hydroxypropylmercapturic acid, which is excreted in the urine (Clapp, Kaye & Young, 1969). In dogs, cyclohexylacetic acid was not aromatized and was probably completely oxidized in the body by β-oxidation (Bernhard, 1937; Williams, 1959).