Identification
CAS.No.:
4728-82-9
FL.No.:
9.482
FEMA.No.:
2023
NAS.No.:
2023
CoE.No.:
2070
EINECS.No.:
225-230-0
JECFA.No.:
12
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)
Gelatins, puddings
11.42
17.17
Nonalcoholic beverages
4.69
7.59
Natural occurrence
Not reported found in nature.
Chemical Properties
Colorless liquid, almost insoluble in water, miscible with alcohol, essential oils and flavor chemicals, perfume materials, etc. Pronounced “mixed-fruity“ odor, sweet, lasting and less ethereal than the lower aliphatic acetates. The flavor is overall fruity (“tutti-frutti”) with some resemblance to Pineapple, Peach and Apricot.
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).
