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).
