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).
A colorless liquid with pineapple aroma. Used as a flavoring agent or adjuvant
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.
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.
Preparation
By direct esterification of cyclohexylpropionic acid with allyl alcohol in the presence of benzene.
Definition
ChEBI: Allyl cyclohexylpropionate is a fatty acid ester.
Taste threshold values
Taste characteristics at 30 ppm: fruity, pineapple, waxy, with green sweet apple nuances.
Flammability and Explosibility
Notclassified
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).
Allyl cyclohexylpropionate Preparation Products And Raw materials
