FlavScents AInsights Entry: 2-Octanol (CAS: 123-96-6)

1. Identity & Chemical Information

2-Octanol, also known as octan-2-ol, is a secondary alcohol with the molecular formula C8H18O and a molecular weight of 130.23 g/mol. It is identified by the CAS number 123-96-6. The compound is characterized by a hydroxyl group attached to the second carbon of an eight-carbon chain, which influences its odor properties. The functional group contributes to its moderate polarity and ability to form hydrogen bonds, affecting its solubility and volatility. The FEMA number for 2-octanol is 2805, and it is also recognized by other identifiers such as the FL number 02.015 and CoE number 204. Its structure-odor relevance is significant in fragrance applications due to its ability to impart a fresh, slightly floral scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Octanol is noted for its mild, floral, and slightly fatty odor profile, often described as reminiscent of orange blossoms or roses. Its intensity is moderate, making it suitable for use as a background note or modifier in fragrance compositions. The compound's diffusion is relatively low, contributing to its role in providing subtlety and depth to olfactory blends. While specific taste and odor thresholds are not widely documented, its sensory role is typically as a modifier, enhancing the complexity and realism of both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Octanol occurs naturally in various plant sources, including certain essential oils and fruits. It can be formed through the enzymatic degradation of fatty acids or via fermentation processes. Its presence in natural products allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, provided it is derived from natural sources. The compound's formation pathways are relevant for its inclusion in natural product formulations, where authenticity and natural origin are critical.

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

4. Use in Flavors

In flavor applications, 2-octanol is used across various categories, including fruit, floral, and dairy flavors. It serves as a functional modifier, enhancing the authenticity and complexity of flavor profiles. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations depending on the specific application and desired sensory impact. The compound is relatively stable under typical processing conditions, though it may be susceptible to oxidation, which can alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

2-Octanol is utilized in fragrance formulations across multiple families, including floral, citrus, and green notes. It acts as a modifier or impact note, providing subtlety and depth. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the desired effect and product type. Its volatility places it primarily in the middle note category, contributing to the fragrance's heart and providing a bridge between top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2-octanol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with the FL number 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for use in flavors and fragrances, though specific approvals may vary. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards, but local regulations should be consulted for specific guidance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-octanol is considered safe at typical use levels, with an ADI not specifically established but implied through GRAS status. Dermal exposure in fragrance applications 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 safety measures should be observed in manufacturing settings. 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

2-Octanol is valued for its ability to enhance the realism and complexity of both flavors and fragrances. It synergizes well with other floral and citrus notes, providing a natural and balanced profile. Formulators should be cautious of its potential to oxidize, which can alter its sensory characteristics. It is often under-used in formulations where subtlety and depth are desired, making it a valuable tool for creating nuanced and sophisticated products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-octanol is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, though some specific sensory thresholds and regional regulatory nuances may require further clarification. Overall, the confidence in the data quality is high, with minimal gaps or ambiguities.

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 2026-04-30 17:50:31 GMT (p2)