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cyclohexyl acetic acid
cyclohexaneacetic acid

Supplier Sponsors

Name:2-cyclohexylacetic acid
CAS Number: 5292-21-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:226-132-0
FDA UNII:V43K3TO0HN
Nikkaji Web:J48.532B
Beilstein Number:2041326
MDL:MFCD00001518
CoE Number:34
XlogP3-AA:2.50 (est)
Molecular Weight:142.19798000
Formula:C8 H14 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:965 cyclohexaneacetic acid
FLAVIS Number:08.034 (Old)
DG SANTE Food Flavourings:08.034 cyclohexylacetic acid
FEMA Number:2347 cyclohexaneacetic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: CYCLOHEXANEACETIC ACID
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless crystals (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.00100 to 1.00900 @ 25.00 °C.
Pounds per Gallon - (est).: 8.329 to 8.396
Refractive Index:1.45900 to 1.46700 @ 20.00 °C.
Melting Point: 28.00 to 33.00 °C. @ 760.00 mm Hg
Boiling Point: 242.00 to 243.00 °C. @ 760.00 mm Hg
Boiling Point: 116.00 to 117.00 °C. @ 4.00 mm Hg
Vapor Pressure:0.029000 mm/Hg @ 25.00 °C.
Flash Point: 230.00 °F. TCC ( 110.00 °C. )
logP (o/w): 2.850
Soluble in:
 alcohol
 water, 753.2 mg/L @ 25 °C (est)
 water, 2880 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: acidic
Odor Strength:medium
sharp acetic fatty cheesy musty powdery honey caramellic
Odor Description:sharp acetic fatty cheese musty powdery honey caramel
sharp acidic fatty cheesy musty powdery honey caramellic
Odor Description:Sharp acidic, fatty cheesy, musty, powdery, honey and caramellic
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Flavor Type: sweet
honey caramellic maple cocoa
Taste Description: at 100.00 ppm. Honey, caramallic, maple and cocoa
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Cyclohexylacetic Acid 99%
Penta International
CYCLOHEXANEACETIC ACID, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
Cyclohexaneacetic Acid
Sigma-Aldrich
Cyclohexaneacetic acid ≥98%
Certified Food Grade Products
Synerzine
Cyclohexyl Acetic Acid
TCI AMERICA
For experimental / research use only.
Cyclohexylacetic Acid >98.0%(GC)(T)
WholeChem
Cyclohexaneacetic acid
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intravenous-mouse LD50 178 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#00770

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -2.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 12 (FGE.12); Primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters from chemical group 7 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters from chemical group 7 - Flavouring Group Evaluation 12, Revision 1 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 73, (FGE.73)[1] - Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde and esters evaluated by EFSA in FGE.12 (2005) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 1 (FGE.73Rev1): Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters evaluated by EFSA in FGE.12Rev2 (2011)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2): Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev3 (2012)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 3 (FGE.73Rev3): Consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev4 (2013)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev5
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):5292-21-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :21363
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-cyclohexylacetic acid
Chemidplus:0005292217
RTECS:GU6490000 for cas# 5292-21-7
 
References:
 2-cyclohexylacetic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:5292-21-7
Pubchem (cid):21363
Pubchem (sid):134985135
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
HMDB (The Human Metabolome Database):HMDB31403
FooDB:FDB003477
Export Tariff Code:2916.35.1500
ChemSpider:View
 
Potential Blenders and core components note
For Odor
acidic
iso
butyric acid
FL/FR
2-
methyl butyric acid
FL/FR
balsamic
iso
butyl benzoate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
buttery
acetyl propionyl
FL/FR
butter oil CO2 extract
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
caramellic
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
ethyl cyclopentenolone
FL/FR
fenugreek absolute
FL/FR
fenugreek oleoresin
FL/FR
geranyl crotonate
FR
maple furanone
FL/FR
menthone lactone
FL/FR
5-
methyl furfural
FL/FR
shoyu furanone
FL/FR
cheesy
butyric acid
FL/FR
2-
methyl hexanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
chocolate
cocoa pentenal
FL/FR
fatty
hexanoic acid
FL/FR
octanoic acid
FL/FR
floral
cyclamen aldehyde
FL/FR
geranyl phenyl acetate
FL/FR
beta-
naphthyl methyl ketone
FL/FR
rhodinyl phenyl acetate
FL/FR
fruity
benzyl isovalerate
FL/FR
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
prenyl hexanoate
FL/FR
sorbyl butyrate
FL/FR
green
3-
heptanone
FL/FR
(E)-2-
hexenal
FL/FR
herbal
3-
propylidene phthalide
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
cocoa butenal
FL/FR
nutty
nutty quinoxaline
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
roasted
fenugreek resinoid
FL/FR
spicy
iso
eugenyl phenyl acetate
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
ethyl cyclohexyl carboxylate
FL
2,4-
heptadien-1-ol
FL
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hexenoic acid
FL
menthone lactone
FL/FR
5-
methyl hexanoic acid
FL
4-
methyl valeric acid
FL
prenyl hexanoate
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
(E)-2-
hexenoic acid
FL
berry
raspberry ketone methyl ether
FL/FR
bitter
glyceryl tributyrate
FL
brown
fenugreek oleoresin
FL/FR
5-
methyl furfural
FL/FR
buttery
butter maple flavor
FL
butter oil CO2 extract
FL/FR
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
caramellic
caramel furanone
FL
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
fenugreek absolute
FL/FR
fenugreek resinoid
FL/FR
honey maple flavor
FL
lucuma flavor
FL
maple furanone
FL/FR
shoyu furanone
FL/FR
cheesy
hexanoic acid
FL/FR
cocoa
gac fruit distillates
FL
creamy
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
2-
methyl-4-pentenoic acid
FL
dairy
4-
pentenoic acid
FL
fatty
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
fermented
methyl thio isovalerate
FL
floral
cocoa pentenal
FL/FR
geranyl phenyl acetate
FL/FR
beta-
naphthyl methyl ketone
FL/FR
fruity
benzyl isovalerate
FL/FR
iso
butyl benzoate
FL/FR
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
sorbyl butyrate
FL/FR
green
cocoa butenal
FL/FR
cyclamen aldehyde
FL/FR
(E)-2-
hexenal
FL/FR
3-
propylidene phthalide
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
ketonic
3-
heptanone
FL/FR
malty
malt distillates
FL
meaty
maple
bacon flavor
FL
2-
methyl 3-(methyl thio) furan
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
S-(
methyl thio) butyrate
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
soapy
octanoic acid
FL/FR
sour
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
spicy
iso
eugenyl phenyl acetate
FL/FR
sulfurous
methyl 4-(methyl thio) butyrate
FL
sweet
caramel dione
FL
toasted
acetyl propionyl
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
2-
nonanol
FL/FR
rhodinyl phenyl acetate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FLcaramel
 chocolate cocoa
FLcoffee
FLhoney
FLmaple
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 cyclohexane acetic acid
 cyclohexane-acetic acid
 cyclohexaneacetic acid
 cyclohexyl ethanoic acid
 cyclohexylacetic acid
2-cyclohexylacetic acid
 cyclohexylaceticacid
 cyclohexylethanoic acid
 hexahydrophenyl acetic acid
 
 
Notes:
Flavouring ingredient
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