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. 09.013
• 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, often associated with pineapple and other tropical fruits. The ester functional group is crucial for its odor profile, contributing to its volatility and sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl hexanoate is known for its strong, sweet, and fruity aroma reminiscent of pineapple, with nuances of apple and banana. It is often described as having a high diffusion and intensity, making it a prominent impact note in formulations. The odor threshold is relatively low, allowing it to be perceived at minimal concentrations, enhancing its utility in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl hexanoate naturally occurs 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" designation in products due to its presence in nature.

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

4. Use in Flavors

Ethyl hexanoate is widely used in flavor formulations, particularly in fruit flavors such as apple, banana, and pineapple. It serves as an impact note, providing a strong fruity character. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations used in more robust flavor profiles. It is stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, ethyl hexanoate is used to impart a fresh, fruity note, often in tropical or fruity fragrance families. It acts as a top note due to its high volatility, contributing to the initial impression of a fragrance. Typical concentrations range from trace amounts to 0.5% in the final product, depending on the desired intensity and character.

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 09.013.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Ethyl hexanoate is widely accepted across major markets, with harmonized assumptions for its use in flavors and fragrances. However, formulators should verify specific regional 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 an ADI not specifically established but deemed acceptable under GRAS status. Dermal exposure in fragrances is generally safe, with low irritation potential, though IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its low volatility at typical use levels, but occupational exposure limits should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl hexanoate is valued for its potent fruity aroma, making it a staple in fruit-flavored products. It synergizes well with other esters and aldehydes to create complex fruit profiles. Formulators should be cautious of its high intensity, which can lead to overuse. It is often underutilized in non-fruit applications where a subtle fruity note could enhance the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ethyl hexanoate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific toxicological endpoints.

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 2026-02-23 07:39:11 GMT (p2)