FlavScents AInsights Entry for Ethyl Hexanoate (CAS: 123-66-0)

1. Identity & Chemical Information

• Common Name(s): Ethyl hexanoate, Ethyl caproate
• IUPAC Name: Ethyl hexanoate
• CAS Number: 123-66-0
• FEMA Number: 2430
• Other Identifiers: FL No. 09.018
• Molecular Formula: C8H16O2
• Molecular Weight: 144.21 g/mol

Ethyl hexanoate is an ester formed from hexanoic acid and ethanol. It is characterized by its fruity odor, reminiscent of pineapple and other tropical fruits. The ester functional group is crucial for its odor profile, contributing to its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl hexanoate is known for its strong, fruity aroma, often described as pineapple-like with hints of apple and banana. It has a high odor intensity and is used as an impact note in flavor formulations. The odor threshold is relatively low, making it effective even at minimal concentrations. Its role in formulations is typically as a top note, providing initial impact and freshness.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl hexanoate occurs naturally in various fruits, including apples, bananas, and pineapples. It is formed through enzymatic esterification processes in fruits, where hexanoic acid reacts with ethanol. This compound is often used to enhance the natural flavor profile of fruit-based products and is considered a "natural flavor" when derived from natural sources.

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

4. Use in Flavors

Ethyl hexanoate is widely used in the flavor industry, particularly in fruit flavors such as apple, pineapple, and banana. It serves as an impact note, providing a fresh and fruity character. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and product type. It is stable under typical food 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, ethyl hexanoate is used to impart a fruity, fresh note to compositions. It is commonly found in fruity and tropical fragrance families and is used in products like perfumes, body sprays, and air fresheners. Its volatility makes it a top note, providing an initial burst of freshness. Typical concentrations in fragrance formulations are low, often less than 1%.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.018.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific limits in ASEAN countries.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Ethyl hexanoate is widely approved for use in both flavors and fragrances, with harmonized regulations across many regions. However, formulators should verify specific country requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ethyl hexanoate is considered safe at typical use levels, with a high margin of safety. Dermal exposure in fragrances is generally safe, but IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal due to its low volatility in typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl hexanoate is valued for its ability to impart a fresh, fruity note to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile. Common pitfalls include overuse, which can lead to an overpowering aroma, and instability in acidic or high-heat environments. It is often under-used in complex formulations where its impact can be diluted.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl hexanoate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Overall, the confidence in the data quality is high, with minimal gaps.

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
• No complex natural material section required for this 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 2026-01-23 07:54:43 GMT (p2)