FlavScents AInsights Entry for (Z)-ethyl oleate (CAS: 111-62-6)

1. Identity & Chemical Information

• Common Name(s): Ethyl oleate
• IUPAC Name: Ethyl (Z)-octadec-9-enoate
• CAS Number: 111-62-6
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C20H38O2
• Molecular Weight: 310.51 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl oleate is an ester formed from the reaction of oleic acid and ethanol. The presence of the ester functional group contributes to its mild, waxy odor profile, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl oleate is characterized by a mild, waxy odor with subtle fatty undertones. It is not typically used for its odor impact but rather as a carrier or diluent in fragrance formulations. The sensory role of ethyl oleate is often as a background realism enhancer, providing a smooth, rounded base that supports other more volatile and impactful notes. Odor thresholds are not well-documented, indicating its use is more functional than sensory-driven.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl oleate is not commonly found in nature as a standalone compound but can be formed through the esterification of oleic acid, a common fatty acid found in various plant and animal fats. This reaction can occur naturally in some fermentation processes or be synthesized for industrial use. Its presence in natural products is typically as a minor component, contributing to the "natural flavor" designation when derived from natural sources.

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

4. Use in Flavors

Ethyl oleate is used in flavor formulations primarily as a solvent or carrier rather than for its flavor profile. It is employed in various flavor categories, including dairy and confectionery, where it helps dissolve and stabilize other flavor compounds. Typical use levels in finished food products are not well-documented, but industry practices suggest low ppm levels, often below 10 ppm, to avoid any potential off-flavors. Ethyl oleate is stable under typical food processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl oleate serves as a diluent and fixative, helping to stabilize volatile compounds and extend the longevity of the fragrance. It is used across various fragrance families, including floral and oriental, and is suitable for products like perfumes, lotions, and creams. Concentration ranges are typically qualitative, with ethyl oleate comprising a small percentage of the total formulation. Its volatility is low, contributing primarily to the base notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl oleate is generally recognized as safe (GRAS) for use in food by the FDA. Its use in fragrances is not restricted by IFRA.
• European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in food and cosmetics in countries like Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in food and fragrance applications, with Brazil and MERCOSUR countries aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Ethyl oleate has a high margin of safety when used as a food additive, with no specific ADI established. It is metabolized similarly to other dietary fats.
• Dermal Exposure: Considered non-irritating and non-sensitizing in typical fragrance concentrations. IFRA does not list any restrictions.
• Inhalation Exposure: Low volatility minimizes inhalation risks, but occupational exposure should still follow standard safety practices.

Risk profiles do not significantly differ between food and fragrance applications, given its low toxicity and widespread use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl oleate is valued for its role as a carrier and stabilizer in both flavor and fragrance formulations. It synergizes well with other esters and fatty compounds, enhancing the overall stability and longevity of the product. Common pitfalls include overuse, which can lead to unwanted waxy or fatty notes. It is often under-utilized in formulations where its stabilizing properties could be beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl oleate is well-established, particularly regarding its safety and functional roles. However, specific sensory thresholds and detailed ppm usage levels in flavors are less documented, reflecting industry-typical practices rather than precise measurements. Regulatory information is consistent across major regions, with no significant ambiguities.

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 2026-03-03 18:49:00 GMT (p2)