FlavScents AInsights Entry for Allyl Cyclohexyl Propionate (CAS: 2705-87-5)
1. Identity & Chemical Information
- Common Name(s): Allyl cyclohexyl propionate
- IUPAC Name: Propanoic acid, 3-cyclohexylprop-2-en-1-yl ester
- CAS Number: 2705-87-5
- FEMA Number: 2030
- Other Identifiers: FL No. 09.037
- Molecular Formula: C12H20O2
- Molecular Weight: 196.29 g/mol
Allyl cyclohexyl propionate is an ester compound characterized by its allyl and cyclohexyl groups. The ester linkage contributes to its fruity and floral odor profile, which is significant in both flavor and fragrance applications. The cyclohexyl group imparts a certain degree of hydrophobicity, influencing its volatility and diffusion properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Allyl cyclohexyl propionate is known for its sweet, fruity, and floral aroma, often described as reminiscent of pineapple or apple with a hint of green freshness. It is used as an impact note in both flavor and fragrance formulations due to its strong and diffusive scent. The compound's odor threshold is relatively low, making it effective even at minimal concentrations.
In flavor applications, it provides a juicy, ripe fruit character, enhancing the overall profile of fruit-flavored products. Its role as a modifier or enhancer is crucial in creating complex, multi-layered sensory experiences.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Allyl cyclohexyl propionate does not occur naturally in significant quantities and is primarily synthesized for use in flavor and fragrance industries. Its formation typically involves the esterification of allyl alcohol with cyclohexyl propionic acid. This synthetic origin means it is not typically classified under "natural flavor" or "natural fragrance" designations unless derived from natural precursors.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Allyl cyclohexyl propionate is utilized in a variety of flavor categories, including fruit, confectionery, and beverage applications. It serves as a key component in creating realistic fruit flavors, particularly those mimicking pineapple, apple, and pear.
Typical use levels in finished food products range from 1 to 10 ppm, with variations depending on the desired intensity and the complexity of the flavor system. It is generally stable under typical processing conditions but may degrade under extreme heat or acidic environments, which should be considered during formulation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, allyl cyclohexyl propionate is valued for its ability to impart a fresh, fruity top note. It is commonly used in floral and fruity fragrance families, enhancing the overall brightness and appeal of the scent.
Concentration ranges in fragrance formulations typically vary from 0.1% to 1%, depending on the desired impact and the product type. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.037.
- United Kingdom: Aligns with EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific restrictions varying by country.
- Latin America: Generally accepted, but specific regulations may vary by country.
Explicit approvals and harmonized assumptions are common, though formulators should verify country-specific regulations to ensure compliance.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Allyl cyclohexyl propionate is considered safe for use in both flavor and fragrance applications when used within recommended levels.
- Oral Exposure: The compound has a high margin of safety with an ADI not specifically established but considered safe under typical use conditions.
- Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
- Inhalation Exposure: Low volatility reduces inhalation risks, but occupational exposure should be managed with standard safety practices.
Risk profiles do not significantly differ between food and fragrance applications, provided usage guidelines are followed.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Allyl cyclohexyl propionate is prized for its ability to enhance fruity and floral notes, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other esters and aldehydes, providing a rounded and full-bodied character.
Common pitfalls include overuse, which can lead to an overpowering or artificial scent. It is often under-utilized in complex formulations where its subtlety can add depth without dominating the profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on allyl cyclohexyl propionate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification.
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 2026-10-20 04:16:53 GMT (p2)
