FlavScents AInsights Entry for Octanoic Acid (CAS: 124-07-2)

1. Identity & Chemical Information

Octanoic acid, also known as caprylic acid, is a saturated fatty acid with the IUPAC name octanoic acid. It is identified by the CAS number 124-07-2 and has a FEMA number of 2790. Other identifiers include the FL number 08.003 and CoE number 186. The molecular formula for octanoic acid is C8H16O2, with a molecular weight of 144.21 g/mol. Structurally, octanoic acid consists of a straight-chain eight-carbon backbone with a carboxylic acid functional group, which is crucial for its characteristic odor profile. The carboxylic acid group contributes to its slightly rancid, fatty odor, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Octanoic acid is characterized by a rancid, fatty odor with a slightly sour note. It is often described as having a medium intensity and moderate diffusion. In terms of flavor, it imparts a creamy, buttery taste with a hint of coconut, making it a valuable component in dairy and tropical flavor profiles. The odor threshold for octanoic acid is relatively low, allowing it to be perceived at minimal concentrations, which makes it effective as an impact note in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Octanoic acid naturally occurs in various animal fats and oils, as well as in the milk of mammals. It is also found in coconut oil and palm kernel oil. The formation of octanoic acid can occur through the enzymatic degradation of triglycerides, where lipase enzymes hydrolyze the ester bonds, releasing free fatty acids. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, aligning with consumer preferences for naturally derived ingredients.

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

4. Use in Flavors

In flavor applications, octanoic acid is used across various categories, including dairy, coconut, and tropical fruit flavors. It serves as a functional component that enhances creaminess and richness in flavor systems. Typical use levels in finished food or beverage products range from 0.5 to 10 ppm, with low levels providing subtle background notes and higher concentrations offering more pronounced impact. Octanoic acid is stable under typical processing conditions, though it may be susceptible to oxidation if not properly stored.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Octanoic acid is utilized in fragrance formulations, particularly within the fatty, creamy, and coconut fragrance families. It acts as a modifier, adding depth and realism to compositions. Typical concentration ranges in fragrance products are from trace amounts up to 0.5%, depending on the desired effect. Due to its volatility, octanoic acid contributes primarily to the middle notes of a fragrance, providing a lasting creamy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, octanoic acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 08.003. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, octanoic acid is permitted for use in food and fragrance applications, though specific limits may vary. In Latin America, countries like Brazil and members of MERCOSUR also allow its use, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, octanoic acid has a high margin of safety, with an ADI not specifically established but considered safe at typical use levels. Dermal exposure in fragrance applications is generally safe, though it may cause mild irritation in sensitive individuals. IFRA guidelines provide recommendations for its use in skin-contact products. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with appropriate ventilation. 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

Octanoic acid is valued for its ability to impart creaminess and enhance the richness of flavors and fragrances. It synergizes well with other fatty acids and esters, creating complex profiles. Formulators should be cautious of its potential to overpower delicate notes if used excessively. It is often under-utilized in formulations seeking natural and creamy characteristics, offering opportunities for innovation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on octanoic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, with most information readily accessible.

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

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 2026-02-24 18:10:23 GMT (p2)