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

1. Identity & Chemical Information

• Common Name(s): Caprylic acid
• IUPAC Name: Octanoic acid
• CAS Number: 124-07-2
• FEMA Number: 2799
• Other Identifiers: FL No. 08.003
• Molecular Formula: C8H16O2
• Molecular Weight: 144.21 g/mol

Octanoic acid, commonly known as caprylic acid, is a saturated fatty acid with an eight-carbon chain. It is characterized by a carboxylic acid functional group, which contributes to its acidic properties. The structure of octanoic acid is significant in determining its odor profile, as the length of the carbon chain influences its volatility and sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Octanoic acid is known for its distinct sensory attributes. It possesses a rancid, fatty odor with a slightly unpleasant, sour note. The intensity of its odor is moderate, and it is often described as having a cheesy or goaty character. In terms of taste, octanoic acid can impart a sour, fatty flavor, which is typically perceived at low concentrations. It serves as an impact note in flavor formulations, providing depth and authenticity to dairy and cheese flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Octanoic acid occurs naturally in various animal fats and oils, including coconut oil and palm kernel oil. It is also found in the milk of various mammals and is a component of goat milk fat. The formation of octanoic acid can occur through the enzymatic degradation of triglycerides, where it is released from the ester bonds in fats. Its presence in natural sources qualifies it for use in "natural flavor" designations, particularly in dairy and cheese flavor profiles.

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

4. Use in Flavors

Octanoic acid is utilized in a variety of flavor categories, including dairy, cheese, and savory applications. It functions as a flavor enhancer, providing a realistic fatty note that enhances the authenticity of cheese and butter flavors. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to off-flavors. Octanoic acid is relatively stable under normal processing conditions but may degrade under high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, octanoic acid is used in small quantities to impart a fatty, waxy note that can enhance the richness of certain fragrance compositions. It is often employed in fragrance families such as gourmand and oriental, where it acts as a modifier to add depth and complexity. Typical concentration ranges are low, often below 0.1%, due to its potent odor. Octanoic acid contributes primarily to the base notes of a fragrance due to its relatively low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Octanoic acid is recognized as Generally Recognized As Safe (GRAS) by FEMA for flavor use.
• European Union: It is approved under Regulation (EC) No 1334/2008 and assigned FL No. 08.003.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining its approval for use in flavors.
• Asia: In Japan and China, octanoic acid is permitted for use in food flavors, subject to local regulations.
• Latin America: Countries like Brazil and members of MERCOSUR recognize octanoic acid for use in flavors, following international safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, octanoic acid is considered safe at typical use levels in food, with an Acceptable Daily Intake (ADI) not specifically established but deemed low risk due to its natural occurrence in foods. Dermal exposure in fragrances is generally safe, though it may cause irritation in sensitive individuals. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed to prevent irritation. 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 a realistic fatty note in both flavors and fragrances. It synergizes well with other fatty acids and esters, enhancing the overall sensory profile. Formulators should be cautious of its potent odor, which can dominate if used excessively. It is often under-used in fragrance applications due to its strong character but can add valuable depth when balanced correctly.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on octanoic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in use levels and sensory descriptions. No significant data gaps or regulatory ambiguities are noted, providing a high level of confidence in its application.

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 2026-09-02 20:34:27 GMT (p2)