FlavScents AInsights Entry: Ethyl Octanoate (CAS: 106-32-1)

1. Identity & Chemical Information

• Common Name(s): Ethyl octanoate, Ethyl caprylate
• IUPAC Name: Ethyl octanoate
• CAS Number: 106-32-1
• FEMA Number: 2440
• Other Identifiers: FL No. 02.051
• Molecular Formula: C10H20O2
• Molecular Weight: 172.27 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl octanoate is an ester, characterized by its fruity odor, which is a result of the ester linkage between the ethyl group and the octanoic acid. This structure is crucial for its application in flavor and fragrance industries, providing a sweet, fruity aroma reminiscent of pineapple and apricot.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl octanoate is known for its sweet, fruity odor with notes of pineapple, apricot, and pear. It is often described as having a medium to high intensity with good diffusion properties, making it a popular choice for imparting a fresh, fruity character in both flavors and fragrances. The taste threshold is relatively low, allowing it to be effective even at minimal concentrations, typically serving as an impact note in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl octanoate naturally occurs in various fruits, including apples, bananas, and grapes, contributing to their characteristic aromas. It is formed through the esterification of octanoic acid and ethanol, a process that can occur naturally in fruits or be synthesized for industrial use. Its presence in natural sources supports its designation as a "natural flavor" or "natural fragrance" component, depending on the extraction method.

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

4. Use in Flavors

Ethyl octanoate is widely used in flavor formulations, particularly in fruit-flavored products such as beverages, candies, and baked goods. It functions as an impact note, enhancing the fruity character of the product. Typical use levels in finished food or beverages range from 0.1 to 10 ppm, with variations depending on the desired intensity and product type. It is generally stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl octanoate is utilized in a variety of fragrance families, including fruity, floral, and gourmand. It serves as a modifier or impact note, providing a fresh, sweet aroma. Concentration ranges in fragrance formulations are typically low, often less than 1%, due to its potent odor. Its volatility allows it to contribute primarily to the top 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: Approved under Regulation (EC) No 1334/2008 with FL number 02.051.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted, with specific approvals in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl octanoate is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility and typical use concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl octanoate is valued for its ability to impart a fresh, fruity aroma, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other esters and fruity notes, enhancing the overall profile. Formulators should be cautious of its potency to avoid overpowering the blend, and it is often under-used in complex formulations where subtlety is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl octanoate is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in use levels and regulatory interpretations may exist. Known data gaps are minimal, primarily related to specific regional regulatory nuances.

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 2026-09-04 03:11:51 GMT (p2)