FlavScents AInsights Entry: Ethyl Oleate (CAS: 6512-99-8)

1. Identity & Chemical Information

• Common Name(s): Ethyl Oleate
• IUPAC Name: Ethyl (Z)-octadec-9-enoate
• CAS Number: 6512-99-8
• 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 oleic acid and ethanol. Its structure includes a long hydrocarbon chain with a single cis double bond, contributing to its low volatility and mild odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Ethyl oleate is characterized by a faint, waxy odor with a slightly fatty undertone. It is not typically used for its odor but rather for its functional properties in formulations.
• Taste and/or Odor Thresholds: Specific thresholds are not well-documented due to its minimal sensory impact.
• Typical Sensory Role: Primarily used as a solvent or carrier rather than for its sensory attributes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Ethyl oleate is naturally found in various animal fats and vegetable oils, particularly in olive oil.
• Formation Pathways: It can be synthesized through the esterification of oleic acid with ethanol, a process that can occur naturally in biological systems.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Ethyl oleate can be considered a natural ingredient when derived from natural sources, aligning with certain regulatory definitions of natural flavors.

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

4. Use in Flavors

• Flavor Categories and Applications: Ethyl oleate is used in flavor formulations primarily as a solvent or carrier for lipophilic flavor compounds.
• Functional Role in Flavor Systems: It helps in the dissolution and stabilization of flavor oils, enhancing the overall flavor profile without contributing significantly to taste.
• Typical Use Levels: Documented use levels are not specific, but it is generally used at low concentrations, typically below 100 ppm in finished products.
• Stability Considerations: Ethyl oleate is stable under typical food processing conditions but may oxidize over time, especially when exposed to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in a variety of fragrance applications, including personal care products and cosmetics, as a carrier or diluent.
• Functional Role: Acts as a solvent and fixative, helping to blend and stabilize fragrance components.
• Typical Concentration Ranges: Generally used at low concentrations, often less than 1% in formulations.
• Volatility and Top/Middle/Base Contribution: Due to its low volatility, ethyl oleate does not contribute significantly to the top notes but aids in the longevity of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Ethyl oleate is generally recognized as safe (GRAS) for use in food.
• European Union (Reg. (EC) No 1334/2008): Approved for use in food flavorings.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Approved for use in food and cosmetics, with specific regulations varying by country.
• Latin America (e.g., Brazil, MERCOSUR): Generally permitted in food and cosmetic applications, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Ethyl oleate is considered safe for oral consumption at typical use levels, with no specific ADI established.
• Dermal Exposure: Generally regarded as non-irritating and non-sensitizing in cosmetic applications.
• Inhalation Exposure: Low volatility minimizes inhalation risks, but occupational exposure should be managed to avoid prolonged inhalation.
• Risk Profiles: Similar safety profiles for both food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Ethyl oleate is valued for its role as a solvent and carrier, enhancing the solubility and stability of other ingredients.
• Typical Synergies: Works well with other esters and oils, improving the overall texture and delivery of active compounds.
• Common Formulation Pitfalls: Overuse can lead to greasy textures; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in formulations where a mild, non-intrusive carrier is needed.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Regulatory approvals and safety data are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific applications may vary, with some practices based on industry norms rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Specific sensory thresholds and detailed regional regulatory nuances may not be fully documented.

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 18:39:26 GMT (p2)