FlavScents AInsights Entry: Hexanoic Acid (CAS: 142-62-1)

1. Identity & Chemical Information

Hexanoic acid, also known as caproic acid, is a saturated fatty acid with the IUPAC name hexanoic acid. It is identified by the CAS number 142-62-1. The FEMA number for hexanoic acid is 2558. Other identifiers include the FL number 08.005 and CoE number 186. The molecular formula of hexanoic acid is C6H12O2, and it has a molecular weight of 116.16 g/mol. Hexanoic acid contains a carboxylic acid functional group, which is crucial for its characteristic odor profile. The structure-odor relevance is primarily due to the presence of this functional group, which contributes to its fatty, cheesy, and slightly rancid odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hexanoic acid is characterized by a strong, pungent odor often described as cheesy, fatty, and slightly rancid. It has a significant impact on the sensory profile of various products, providing a creamy and buttery note. The odor threshold of hexanoic acid is relatively low, making it a potent impact note in formulations. It is typically used to impart a realistic dairy or cheese-like aroma in flavor applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hexanoic acid naturally occurs in various animal fats and oils. It is also found in certain plant oils and is a component of the aroma of some cheeses. The formation of hexanoic acid can occur through the enzymatic degradation of fatty acids or via fermentation processes. Its presence in natural products contributes to the designation of "natural flavor" or "natural fragrance" when used in formulations.

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

4. Use in Flavors

Hexanoic acid is widely used in the flavor industry, particularly in dairy, cheese, and butter flavor formulations. It serves as an impact note, providing authenticity and depth to these flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and application. It is stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, hexanoic acid is used to add a creamy, fatty note to compositions, often in trace amounts to enhance realism. It is found in fragrance families such as gourmand and dairy. Typical concentration ranges are from 0.01% to 0.1% in finished products. Hexanoic acid contributes primarily to the middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, hexanoic acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 08.005. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, hexanoic acid is permitted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Hexanoic acid 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 specific ADI established, but it is used within industry-typical levels. Dermal exposure in fragrances is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hexanoic acid is valued for its ability to impart a realistic dairy note in both flavors and fragrances. It synergizes well with other fatty acids and lactones to enhance creamy profiles. Formulators should be cautious of its potent odor, as overuse can lead to an undesirable rancid note. It is often under-used in non-dairy applications where a subtle creamy note could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hexanoic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. No significant data gaps or regulatory ambiguities are noted, ensuring confidence in its use across various applications.

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 2026-09-05 14:18:34 GMT (p2)