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).
