AInsights Entry for Hexyl Acetate (CAS: 142-92-7)

1. Identity & Chemical Information

Hexyl acetate, commonly known as hexyl ethanoate, is a chemical compound with the IUPAC name hexyl ethanoate. It is identified by the CAS number 142-92-7 and has a FEMA number of 2558. Other identifiers include the FL number 09.017 and CoE number 123. The molecular formula for hexyl acetate is C8H16O2, and it has a molecular weight of 144.21 g/mol. This compound is an ester, characterized by its functional group, which contributes to its fruity odor profile. The ester linkage in hexyl acetate is crucial for its odor characteristics, often described as apple-like or fruity, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hexyl acetate is renowned for its pleasant, fruity aroma reminiscent of apples and pears. It is often described as having a sweet, green, and slightly floral scent with moderate intensity and good diffusion. The compound is primarily used as an impact note in flavor and fragrance compositions, providing a fresh and natural fruity character. While specific taste and odor thresholds are not widely documented, hexyl acetate is typically used in concentrations that ensure its presence is noticeable without overwhelming other components in a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hexyl acetate occurs naturally in various fruits, including apples, pears, and bananas, contributing to their characteristic aromas. It is formed through enzymatic esterification processes in these fruits, where hexanol reacts with acetic acid. This natural occurrence allows hexyl acetate to be classified under "natural flavor" or "natural fragrance" designations when derived from these sources. Its presence in fruits makes it a popular choice for creating authentic fruit flavors and fragrances in both food and cosmetic products.

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

4. Use in Flavors

In the flavor industry, hexyl acetate is used across various categories, including fruit, confectionery, and beverage flavors. It serves as a key component in apple, pear, and banana flavor profiles, enhancing the authenticity and appeal of these flavors. Typical use levels in finished food or beverage products range from 1 to 30 ppm, with lower concentrations providing subtle background notes and higher concentrations delivering more pronounced fruity characteristics. Hexyl acetate is generally stable under typical food processing conditions, although it may be susceptible to hydrolysis under extreme pH conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Hexyl acetate is widely used in the fragrance industry, particularly in fruity and floral fragrance families. It acts as a modifier or impact note, adding freshness and naturalness to compositions. Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 1% depending on the desired intensity and product type. Due to its volatility, hexyl acetate contributes primarily to the top notes of a fragrance, providing an initial burst of freshness that enhances the overall olfactory experience.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Hexyl acetate is generally recognized as safe (GRAS) for use in flavors by the FEMA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.017. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, hexyl acetate is permitted for use in flavors, although specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Hexyl acetate is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical usage levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is also considered safe, with no significant occupational hazards identified. Overall, the risk profiles for food and fragrance applications are similar, with no major differences in safety considerations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hexyl acetate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall complexity and appeal of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma, and underuse, which may result in a lack of impact. Formulators should carefully balance hexyl acetate with other components to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hexyl acetate is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, although some specific usage levels may vary based on formulation goals. Known data gaps are minimal, and regulatory ambiguities are rare, ensuring a high level of confidence in the available information.

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

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 2026-09-10 20:35:24 GMT (p2)