FlavScents AInsights Entry for Heptanoic Acid (CAS: 111-14-8)

1. Identity & Chemical Information

Heptanoic acid, also known as enanthic acid, is a saturated fatty acid with the IUPAC name heptanoic acid. It is identified by the CAS number 111-14-8. The FEMA number for heptanoic acid is 2558. Other identifiers include its FL number 08.011 and CoE number 184. The molecular formula of heptanoic acid is C7H14O2, and it has a molecular weight of 130.18 g/mol. Structurally, heptanoic acid consists of a seven-carbon chain terminating in a carboxylic acid group, which is crucial for its acidic properties and its role in flavor and fragrance applications. The carboxylic acid group contributes to its characteristic odor profile, which is often described as rancid or cheesy.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Heptanoic acid is known for its strong, pungent odor, often described as rancid, cheesy, or goaty. It has a high intensity and can be quite diffusive. In terms of taste, it is sour and fatty, contributing to its use in flavor formulations where such profiles are desired. The odor threshold for heptanoic acid is relatively low, making it a potent impact note in formulations. It is typically used to impart a realistic background note in dairy and cheese flavors, as well as in some fruit and nut profiles where a fatty or creamy undertone is beneficial.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Heptanoic acid occurs naturally in various animal fats and oils. It is also found in some plant sources, albeit in smaller quantities. The formation of heptanoic acid can occur through the oxidation of heptanal or through the breakdown of triglycerides in fats. In the context of natural flavors, heptanoic acid can be considered a natural component when derived from natural sources, aligning with regulatory definitions for natural flavor designations.

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

4. Use in Flavors

Heptanoic acid is used in a variety of flavor applications, particularly in dairy, cheese, and some fruit flavors. It serves as a functional component to enhance creamy and fatty notes, providing authenticity and depth. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally stable under normal processing conditions, but care should be taken to avoid excessive heat, which can lead to degradation and off-flavors.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, heptanoic acid is used to impart a fatty, cheesy note that can add realism to certain compositions. It is often utilized in trace amounts to modify or enhance the character of a fragrance, particularly in gourmand or dairy-themed scents. Typical concentration ranges are very low, often below 0.1%, due to its potent odor. Heptanoic acid contributes primarily to the base notes of a fragrance due to its relatively low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, heptanoic acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food flavors. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, heptanoic acid is generally accepted for use in flavors, although specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Heptanoic acid is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the acceptable daily intake (ADI) is not specifically established, but it is used within the limits set by FEMA GRAS. Dermal exposure in fragrance use is generally safe, with low potential for irritation or sensitization, as per IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Heptanoic acid is valued for its ability to impart authentic fatty and cheesy notes in both flavors and fragrances. It synergizes well with other fatty acids and esters, enhancing creamy and dairy profiles. Formulators should be cautious of its potent odor, which can easily dominate a composition if overused. It is often under-utilized in fruit flavors where a subtle fatty undertone can add complexity and realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on heptanoic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific use levels can vary based on formulation goals. There are no significant data gaps, but formulators should verify regulatory compliance for specific markets.

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 2026-05-01 12:13:02 GMT (p2)