FlavScents AInsights Entry for Verdyl Acetate (CAS: 5413-60-5)

1. Identity & Chemical Information

• Common Name(s): Verdyl Acetate
• IUPAC Name: 2-(1,1-dimethylethyl)cyclohexyl acetate
• CAS Number: 5413-60-5
• FEMA Number: 3108
• Other Identifiers: FL No. 09.271
• Molecular Formula: C12H22O2
• Molecular Weight: 198.31 g/mol

Verdyl acetate is characterized by its ester functional group, which contributes to its fruity and green odor profile. The structure-odor relationship is significant as the bulky tert-butyl group influences its volatility and diffusion, enhancing its use in both flavors and fragrances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Verdyl acetate is known for its fresh, green, and fruity odor, reminiscent of galbanum and green apple. It has a moderate intensity and good diffusion, making it suitable as an impact note in formulations. The taste threshold is not well-documented, but its odor threshold is typically low, allowing it to impart a noticeable effect even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Verdyl acetate is not commonly found in nature but can be synthesized through esterification of verdyl alcohol with acetic acid. Its synthetic origin does not preclude it from being used in "natural" flavor or fragrance designations, provided it meets regulatory criteria for such claims.

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

4. Use in Flavors

Verdyl acetate is used in a variety of flavor categories, including fruity, green, and herbal profiles. It serves as an impact note and modifier, enhancing the freshness and complexity of flavor systems. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with higher concentrations potentially leading to overpowering effects. It is stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, verdyl acetate is utilized across several families, including green, chypre, and fougère. It acts as a modifier and impact note, contributing to the top and middle notes with its fresh, green character. Typical concentrations range from 0.1% to 1% in the fragrance oil, depending on the desired intensity and product type. Its volatility allows it to enhance the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Verdyl acetate is FEMA GRAS approved for flavor use.
• European Union: Listed under Reg. (EC) No 1334/2008 with FL number 09.271.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
• Asia: Recognized in Japan and China, though specific regulatory details may vary.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, but local regulations should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, verdyl acetate is considered safe within the FEMA GRAS limits, with no specific ADI established. Dermal exposure in fragrances is generally safe, but IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is typically low risk due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Verdyl acetate is valued for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and fruity notes but can be overpowering if overused. Formulators should be cautious of its stability under extreme conditions and consider its volatility when designing long-lasting fragrance profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on verdyl acetate is well-established, with consistent sensory and regulatory information available. However, specific toxicological thresholds are less documented, requiring formulators to rely on industry-typical practices and regulatory guidance.

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

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 2026-09-02 14:19:57 GMT (p2)