About
Nature identical pineapple flavouring is a blend of chemically synthesised compounds—most commonly ethyl butyrate (CAS 105-54-4), allyl hexanoate (CAS 123-68-2), and/or ethyl hexanoate (CAS 123-66-0)—that are chemically identical to the aroma compounds found in real pineapple fruit. It is used in beverages, confectionery, dairy products, and baked goods to impart or intensify a characteristic pineapple taste and smell.
Safety summary
The key constituent esters (ethyl butyrate, allyl hexanoate, ethyl hexanoate) have been evaluated by JECFA and EFSA and are broadly considered to present no safety concern at estimated dietary intake levels as flavouring substances. No ADI has been formally established for the composite blend because flavouring substances are assessed individually by chemical class; individual components evaluated by JECFA are regarded as acceptable at normal food-use levels. Fruity esters such as these are of low oral toxicity, but concentrated vapours can irritate mucous membranes if inhaled in occupational settings.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Permitted under Australia New Zealand Food Standards Code Standard 1.3.1. Flavouring substances that have been evaluated by JECFA and found to be of no safety concern are permitted for use; nature-identical pineapple flavouring constituents fall within this category. No specific maximum use levels set; used at GMP (Good Manufacturing Practice) levels.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Governed by Regulation (EC) No 1334/2008 on flavourings; constituent nature-identical flavouring substances (e.g. ethyl butyrate FL-no 09.004, allyl hexanoate FL-no 09.010) are included in the Union List of authorised flavouring substances (Annex I, established by Commission Implementing Regulation (EU) No 872/2012 of 1 October 2012). The term 'natural' may not be applied to nature-identical substances under EU labelling rules; must be declared as 'flavouring' or 'nature-identical flavouring' on label.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Permitted under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations. Nature-identical flavouring substances are recognised as a category; constituent esters consistent with the JECFA-evaluated positive list are considered acceptable. Must be labelled as 'flavouring substances (nature identical)' per FSSAI labelling regulations.source |
Who should approach with care
Research citations
- 1WHO / JECFA. JECFA Flavouring Substances Database – Ethyl butyrate (JECFA No. 427). apps.who.int
- 2EFSA. Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods, 2022. efsa.europa.eu
- 3PubMed. Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods (EFSA FAF Panel), 2022. pubmed.ncbi.nlm.nih.gov
- 4PubMed. Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour, 2020. pmc.ncbi.nlm.nih.gov
- 5other. EUR-Lex Summary: Food Flavourings – Regulation (EC) No 1334/2008, 2011. eur-lex.europa.eu
- 6PubMed. Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances, 2011.
