FlavScents AInsights Entry for Octanol (CAS: 111-87-5)

1. Identity & Chemical Information

• Common Name(s): Octanol, 1-Octanol
• IUPAC Name: Octan-1-ol
• CAS Number: 111-87-5
• FEMA Number: 2805
• Other Identifiers: FL No. 02.051
• Molecular Formula: C8H18O
• Molecular Weight: 130.23 g/mol
• Functional Groups and Structure–Odor Relevance: Octanol is a primary alcohol with a straight-chain structure. The hydroxyl group contributes to its solubility and reactivity, while the alkyl chain influences its hydrophobic character and odor profile, which is often described as fatty and waxy.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Octanol is characterized by a fatty, waxy odor with a mild, slightly sweet undertone. It is often described as having a green, citrus-like nuance, contributing to its use in both flavor and fragrance applications. The odor intensity is moderate, and it serves as a background note that enhances the realism of formulations. The taste threshold is not well-documented, but its odor threshold is relatively low, making it effective in small concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Octanol naturally occurs in various plant and animal sources, including citrus oils and the secretions of some insects. It can be formed through the enzymatic degradation of fatty acids or via fermentation processes. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.

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

4. Use in Flavors

Octanol is utilized in flavor formulations to impart a fatty, waxy character that enhances the authenticity of fruit and citrus flavors. It is commonly used in categories such as beverages, confectionery, and dairy products. Typical use levels in finished products range from 0.1 to 5 ppm, with higher concentrations potentially leading to an overpowering waxy note. Octanol is stable under typical food processing conditions but may oxidize over time, affecting its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, octanol is used across various families, including citrus, floral, and green compositions. It acts as a modifier and impact note, providing a natural, fresh quality. Concentration ranges in perfumes and personal care products typically vary from trace amounts to 0.5%, depending on the desired effect. Octanol contributes primarily to the middle notes due to its moderate volatility.

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 02.051.
• 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.

Explicit approvals and harmonized assumptions are common, but formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Octanol is considered safe for consumption at typical flavor use levels, with a high margin of safety.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Low volatility reduces inhalation risks, but occupational exposure limits should be observed in manufacturing settings.

Risk profiles are similar for food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Octanol is valued for its ability to enhance the naturalness of both flavors and fragrances. It synergizes well with citrus and green notes, providing depth and realism. Common pitfalls include overuse, leading to an undesirable waxy character. It is often under-utilized in formulations seeking a subtle, natural enhancement.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

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

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 2026-04-21 06:50:56 GMT (p2)