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
A liquid with an intense, sweet, long-lasting fruital (pineapple, peach, apricot) aroma. It is used as a flavor enhancer, flavoring agent and adjuvant.
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).
Reported uses (ppm): (FEMA, 1994)
Gelatins, puddings
11.42
17.17
Nonalcoholic beverages
4.69
7.59
Not reported found in nature.
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.
Has apparently not been reported to occur in nature.
By esterfication of cyclohexane, acetic acid and allyl alcohol in the presence of benzene
Taste characteristics at 15 ppm: pineapple with a sweet, ripe, fruity nuance.
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).
