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. 09.008
• Molecular Formula: C8H16O2
• Molecular Weight: 144.21 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl hexanoate is an ester, characterized by its fruity odor, which is a result of the ester linkage between the alcohol and acid moieties. This structure is crucial for its application in flavor and fragrance formulations, imparting a sweet, fruity aroma reminiscent of pineapple and apple.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl hexanoate is known for its sweet, fruity odor with prominent notes of pineapple and apple. It is often described as having a medium to high intensity with good diffusion properties, making it an impactful note in both flavor and fragrance compositions. The taste threshold of ethyl hexanoate is relatively low, allowing it to contribute significantly to the overall sensory profile even at minimal concentrations. It serves as an impact note in formulations, providing a distinct fruity character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl hexanoate naturally occurs in various fruits, including apples, pineapples, and strawberries. It is formed through enzymatic esterification processes in these 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 and its ability to mimic the aroma of fresh fruits.

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

4. Use in Flavors

Ethyl hexanoate is widely used in flavor formulations, particularly in fruit-flavored products such as beverages, candies, and desserts. It functions as an impact note, providing a strong fruity character that enhances the overall flavor profile. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. It is generally stable under typical processing conditions, though it may degrade at high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl hexanoate is utilized in various fragrance families, including fruity, floral, and gourmand compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in fragrance formulations are from trace amounts to 1%, depending on the desired effect and product type. Its volatility allows it to impart a fresh, fruity aroma that is perceived early in the fragrance experience.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl hexanoate is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food flavorings.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining its approval for use.
• Asia: In Japan and China, ethyl hexanoate is permitted for use in food flavorings, though specific regulations may vary.
• Latin America: Countries like Brazil and those in MERCOSUR generally follow international guidelines, allowing its use in flavor applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl hexanoate 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 adverse effects reported at concentrations used in food. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility, though occupational exposure should be monitored to prevent overexposure in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl hexanoate is valued for its ability to impart a strong, authentic fruity aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with other esters and fruity notes, enhancing the overall profile. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often underutilized in complex formulations where its impact can be masked by other components.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl hexanoate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability in use levels may exist due to formulation-specific requirements. No significant data gaps or regulatory ambiguities are noted.

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 2026-04-23 12:32:53 GMT (p2)