FlavScents AInsights Entry for Isocyclocitral (IFF) (CAS: 1335-66-6)

1. Identity & Chemical Information

• Common Name(s): Isocyclocitral
• IUPAC Name: 2,6,6-Trimethylcyclohex-2-en-1-carbaldehyde
• CAS Number: 1335-66-6
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not specified
• Molecular Formula: C10H16O
• Molecular Weight: 152.24 g/mol
• Functional Groups and Structure–Odor Relevance: Isocyclocitral contains an aldehyde group, which is often associated with fresh, citrus-like odors. The cyclohexene ring contributes to its structural stability and influences its olfactory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Isocyclocitral is characterized by a fresh, citrus-like odor with nuances of green and herbal notes. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in citrus and green accords, providing freshness and realism to both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Isocyclocitral is not commonly found in nature but can be a component of certain essential oils.
• Formation Pathways: It can be synthetically produced through the oxidation of related terpenes or via chemical synthesis involving cyclohexene derivatives.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, isocyclocitral is typically not classified as a natural flavor or fragrance component.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Isocyclocitral is used in citrus, herbal, and green flavor profiles. It is commonly applied in beverages, confectionery, and savory products.
• Functional Role in Flavor Systems: It acts as a modifier and impact note, enhancing freshness and authenticity.
• Typical Use Levels: Documented use levels range from 0.5 to 5 ppm in finished products, with industry-typical levels around 1-3 ppm.
• Stability Considerations: Isocyclocitral is relatively stable under neutral pH but may degrade under acidic or basic conditions. It is moderately heat-stable but can oxidize over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in citrus, green, and herbal fragrance families. It is found in personal care products, household cleaners, and air fresheners.
• Functional Role: Acts as a top note, providing freshness and enhancing the overall brightness of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.1-1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Isocyclocitral is a volatile compound contributing primarily to the top note of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not clearly reported; typically subject to general flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): High-level regulatory data not found; typically follows international standards.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not explicitly documented; generally aligns with international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported. General safety assumed based on low use levels and structural similarity to other aldehydes.
• Dermal Exposure: Limited data on irritation or sensitization; typically used at low concentrations in fragrances.
• Inhalation Exposure: Volatile nature suggests potential for inhalation exposure; occupational safety measures recommended in manufacturing settings.
• Risk Profiles: Generally considered safe at typical use levels in both food and fragrance applications, though specific toxicological data is limited.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Isocyclocitral provides a fresh, citrus-like note that enhances the realism and appeal of both flavors and fragrances.
• Typical Synergies: Works well with other citrus and green notes, as well as floral and herbal components.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial aroma; careful balancing is required.
• Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory profile are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are based on industry norms rather than specific studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, necessitating reliance on general safety assumptions.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-08-24 05:32:24 GMT (p2)