FlavScents AInsights Entry: Diethyl Hexyl Adipate (CAS: 103-23-1)

1. Identity & Chemical Information

• Common Name(s): Diethyl hexyl adipate
• IUPAC Name: Bis(2-ethylhexyl) hexanedioate
• CAS Number: 103-23-1
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C22H42O4
• Molecular Weight: 370.57 g/mol
• Functional Groups and Structure–Odor Relevance: Diethyl hexyl adipate is an ester, characterized by its long carbon chain which contributes to its low volatility and mild odor profile. The ester linkage is crucial for its application as a plasticizer, impacting its sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Diethyl hexyl adipate is generally described as having a very mild, almost neutral odor. It is not typically used for its sensory properties but rather for its functional role in formulations.
• Taste and/or Odor Thresholds: Data not found. Due to its low volatility and mild odor, it is unlikely to have a significant sensory threshold in typical applications.
• Typical Sensory Role: Primarily used as a modifier or carrier in formulations, rather than for its own sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Diethyl hexyl adipate is not naturally occurring and is synthesized industrially.
• Formation Pathways: It is produced through the esterification of adipic acid with 2-ethylhexanol.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic compound, it does not qualify for natural flavor or fragrance designations.

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

4. Use in Flavors

• Flavor Categories and Applications: Used as a carrier or solvent in flavor formulations, particularly where a neutral profile is desired.
• Functional Role in Flavor Systems: Acts as a diluent or stabilizer, helping to dissolve other flavor compounds.
• Typical Use Levels: Industry-typical use levels are not clearly reported; however, it is generally used at low concentrations due to its functional rather than sensory role.
• Stability Considerations: Diethyl hexyl adipate is stable under typical food processing conditions, including heat and pH variations, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in a variety of fragrance applications, particularly in products requiring a non-intrusive base.
• Functional Role: Serves as a solvent or carrier, enhancing the stability and longevity of fragrance compounds.
• Typical Concentration Ranges: Used in trace amounts to moderate levels, depending on the formulation requirements.
• Volatility and Top/Middle/Base Contribution: Due to its low volatility, it contributes primarily to the base notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS for flavor use; primarily regulated as a plasticizer.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not listed for flavor use; regulated under REACH for industrial applications.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): High-level regulatory information not clearly reported; typically follows international standards for industrial chemicals.
• Latin America (e.g., Brazil, MERCOSUR): Generally regulated under industrial chemical guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Not typically used in food applications; therefore, ADI, TTC, and MSDI data are not applicable.
• Dermal Exposure: Generally considered safe for use in cosmetics and personal care products; low risk of irritation or sensitization.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure limits are not typically a concern.
• Risk Profiles: Differ between food and fragrance applications, with more stringent controls in place for potential ingestion.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers excellent solubilizing properties without imparting significant odor or flavor, making it ideal for subtle formulations.
• Typical Synergies: Works well with other esters and alcohols to enhance solubility and stability.
• Common Formulation Pitfalls: Overuse can lead to unwanted textural changes in products.
• Situations Where It is Frequently Over- or Under-used: Often under-utilized in formulations where a neutral carrier is beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Chemical identity and industrial applications are well-documented.
• Industry-Typical but Undocumented Practices: Use levels in flavor and fragrance applications are often based on industry norms rather than explicit documentation.
• Known Data Gaps or Regulatory Ambiguities: Limited specific data on flavor use; primarily regulated as an industrial chemical.

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 2026-09-08 07:05:17 GMT (p2)