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

1. Identity & Chemical Information

• Common Name(s): Hexanoic acid, Caproic acid
• IUPAC Name: Hexanoic acid
• CAS Number: 142-62-1
• FEMA Number: 2558
• Other Identifiers: FL No. 08.005
• Molecular Formula: C6H12O2
• Molecular Weight: 116.16 g/mol

Hexanoic acid is a saturated fatty acid with a six-carbon chain, characterized by a carboxylic acid functional group. This structure contributes to its distinctive odor profile, which is often described as cheesy or goaty, a result of the carboxyl group interacting with the hydrocarbon chain.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hexanoic acid is known for its pungent, sour, and fatty odor, often described as cheesy, sweaty, or goaty. It has a strong, penetrating aroma with moderate diffusion. The taste is similarly intense, contributing a sour and fatty note. The odor threshold is relatively low, making it a potent impact note in formulations. It is typically used to impart a realistic background note in dairy and savory flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hexanoic acid occurs naturally in various animal fats and oils, as well as in some plant oils. It is a byproduct of the fermentation process and can be found in cheese, butter, and other dairy products. The compound is also formed through the enzymatic degradation of fatty acids. Its presence in natural products allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Hexanoic acid is used in flavor formulations primarily for its ability to impart a realistic dairy note. It is commonly found in cheese, butter, and other dairy flavors, as well as in savory applications. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering and undesirable notes. It is relatively stable under heat but can oxidize, affecting its sensory profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, hexanoic acid is used to add depth and realism, particularly in compositions that mimic natural scents like cheese or sweat. It is often used in trace amounts due to its potent odor, contributing primarily to the base notes of a fragrance. Its volatility is moderate, allowing it to linger and provide a lasting effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 08.005.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally recognized as safe, with specific regulations varying by country.

Explicit approvals exist in major markets, though some variability in concentration limits may occur.

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 generally recognized as safe. Dermal exposure in fragrance use is limited by its potential to cause irritation, though it is not a known sensitizer. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hexanoic acid is valued for its ability to impart authentic dairy and savory notes. It synergizes well with other fatty acids and esters to enhance complexity. Formulators should be cautious of its strong odor, which can easily dominate a blend if overused. It is often underutilized in non-dairy applications where its unique profile could add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on hexanoic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence data exists due to differences in source materials.

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
• Section 5a is not applicable as hexanoic acid is a single compound

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 2026-01-28 13:13:51 GMT (p2)