FlavScents AInsights Entry for Hexyl Propionate (CAS: 2445-76-3)

1. Identity & Chemical Information

Hexyl propionate is a chemical compound commonly used in the flavor and fragrance industry. Its IUPAC name is hexyl propanoate, and it is identified by the CAS number 2445-76-3. The FEMA number for hexyl propionate is 2569. Other identifiers include its FL number and CoE number, which are used in various regulatory contexts. The molecular formula of hexyl propionate is C9H18O2, and it has a molecular weight of 158.24 g/mol. This compound is an ester, characterized by its fruity odor, which is a result of the ester functional group. The structure-odor relevance is significant as esters are known for their pleasant, often fruity aromas, making them valuable in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hexyl propionate is known for its fruity, apple-like odor with a sweet, slightly green nuance. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note in both flavors and fragrances. The taste and odor thresholds for hexyl propionate are not clearly reported, but it is typically used to impart a fresh, fruity character to formulations. Its sensory role can vary from being a primary impact note to a background modifier, enhancing the overall realism of fruit profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hexyl propionate is not commonly found in nature but can be synthesized through esterification processes involving hexanol and propionic acid. This synthetic pathway is typical for many esters used in the flavor and fragrance industry. While it is not naturally occurring, hexyl propionate can be used in products labeled as "natural flavor" if derived from natural sources through approved processes. Its formation does not typically involve complex biochemical pathways like the Maillard reaction or fermentation.

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

4. Use in Flavors

Hexyl propionate is widely used in flavor formulations, particularly in fruit flavors such as apple, pear, and tropical fruit blends. It serves as an impact note, providing a fresh and fruity character. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially used in more concentrated flavor systems. Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, hexyl propionate is used in various fragrance families, including fruity, floral, and green compositions. It acts as a modifier or impact note, contributing a fresh, fruity aroma. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Hexyl propionate is considered a top to middle note due to its moderate volatility, providing an initial burst of freshness that blends well with other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Hexyl propionate is generally recognized as safe (GRAS) for use in flavors by FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom aligns with EU regulations, although specific divergences may occur. In Asia, including Japan and China, hexyl propionate is permitted for use in flavors, subject to local regulations. In Latin America, countries like Brazil and those in MERCOSUR follow similar guidelines, with specific approvals varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Hexyl propionate is considered safe for use in flavors and fragrances when used within recommended levels. Oral exposure through flavor use is supported by its FEMA GRAS status, with no specific ADI or MSDI reported. Dermal exposure in fragrances is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hexyl propionate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other fruity esters and can enhance the realism of fruit profiles. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-used in complex formulations where its subtlety can enhance the overall profile without dominating. Formulators should consider its stability and potential for oxidation when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hexyl propionate is well-established, with comprehensive information available from authoritative sources like FEMA and EFSA. Industry-typical practices are well-documented, although specific numeric values for thresholds and exposure limits are not always reported. Known data gaps include detailed sensory thresholds and specific regulatory nuances in certain regions.

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 2026-09-14 18:15:26 GMT (p2)