FlavScents AInsights Entry for 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 2559. 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 contributes to its characteristic sour and fatty odor. The structure-odor relevance is significant as the carboxylic group is responsible for its acidic and pungent scent, often described as cheesy or sweaty.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hexanoic acid is characterized by its strong, pungent odor reminiscent of cheese, sweat, and rancid fat. It has a sour, fatty taste that can be quite intense. The odor threshold for hexanoic acid is relatively low, making it a potent impact note in formulations. It is typically used to impart a realistic fatty or cheesy note in flavor compositions, often serving as a background realism enhancer or a modifier to add depth and authenticity to dairy and savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hexanoic acid naturally occurs in various animal fats and oils, as well as in certain plant oils. It is a component of the volatile profile of many cheeses, contributing to their characteristic aroma. Hexanoic acid can be formed through the enzymatic degradation of fatty acids or via microbial fermentation processes. Its presence in natural products allows it to be designated as a "natural flavor" or "natural fragrance" component, depending on the context of its use.

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

4. Use in Flavors

Hexanoic acid is commonly used in flavor formulations for dairy products, such as cheese and butter, as well as in savory applications. It serves as a functional component to enhance the authenticity and richness of these flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, with variations depending on the desired intensity and product type. Hexanoic acid is relatively stable under typical processing conditions, but it may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, hexanoic acid is used to impart a fatty, cheesy note that can add realism to certain compositions, particularly in niche or avant-garde perfumes. It is often used in trace amounts due to its potent odor, typically contributing to the base notes of a fragrance. Its volatility is moderate, allowing it to linger and provide depth to the fragrance profile.

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 with the FL number 08.005. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, hexanoic acid is generally accepted for use in flavors, though 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

For oral exposure, hexanoic acid is considered safe at typical use levels in food, with an acceptable daily intake (ADI) established by regulatory authorities. Dermal exposure in fragrance applications is generally low risk, but it can cause irritation or sensitization in sensitive individuals, necessitating adherence to IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with appropriate ventilation and protective equipment.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hexanoic acid is valued for its ability to impart authentic fatty and cheesy notes in both flavor and fragrance formulations. It synergizes well with other fatty acids and dairy-related compounds. Formulators should be cautious of its potent odor, which can easily overpower a composition if used excessively. It is often under-utilized in savory applications, where it can enhance depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hexanoic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented variations in use levels may exist. Regulatory ambiguities are minimal, with clear guidelines provided by major regulatory bodies.

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 2026-03-13 10:46:57 GMT (p2)