FlavScents AInsights Entry for 1-Octenyl Acetate (CAS: 32717-31-0)
1. Identity & Chemical Information
- Common Name(s): 1-Octenyl Acetate
- IUPAC Name: Oct-1-en-1-yl acetate
- CAS Number: 32717-31-0
- FEMA Number: Not available
- Other Identifiers: Not available
- Molecular Formula: C10H18O2
- Molecular Weight: 170.25 g/mol
1-Octenyl acetate is an ester compound characterized by the presence of an acetate group attached to an octenyl chain. The functional groups present in this molecule contribute to its characteristic odor profile, which is often described as fruity and floral. The acetate group is known to impart a sweet, pleasant aroma, while the unsaturated octenyl chain can add a green, fresh note.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
1-Octenyl acetate is known for its fruity and floral odor, often described as reminiscent of green apple or pear. It has a moderate intensity and good diffusion, making it suitable for use as an impact note in various formulations. The compound's taste and odor thresholds are not well-documented, but it is typically used in low concentrations due to its potent sensory characteristics.
In flavor applications, 1-octenyl acetate serves as a modifier, enhancing the overall fruitiness and adding complexity to the flavor profile. Its ability to blend well with other fruity and floral notes makes it a versatile ingredient in both flavor and fragrance formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
1-Octenyl acetate is not commonly found in nature and is primarily synthesized for use in flavor and fragrance applications. It can be produced through esterification reactions involving octenol and acetic acid. The compound's synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
1-Octenyl acetate is used in a variety of flavor categories, including fruit, floral, and green profiles. It is particularly effective in apple, pear, and other fruit flavors, where it acts as a key modifier to enhance authenticity and complexity. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application.
The compound is relatively stable under typical flavor formulation conditions, but care should be taken to avoid prolonged exposure to high temperatures or acidic environments, which can lead to degradation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, 1-octenyl acetate is used across various fragrance families, including fruity, floral, and green compositions. It serves as a modifier and impact note, providing freshness and enhancing the overall scent profile. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type.
The compound is moderately volatile, contributing primarily to the top and middle notes of a fragrance. Its ability to blend seamlessly with other fruity and floral notes makes it a valuable ingredient in creating balanced and appealing scents.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
- European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general safety and labeling requirements.
- United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
- Asia: Limited specific data; general safety and labeling standards apply.
- Latin America: Limited specific data; general safety and labeling standards apply.
Overall, 1-octenyl acetate is subject to general safety and labeling regulations in most regions, with no specific approvals or restrictions noted.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Data not found; usage should align with general safety standards and industry practices.
- Dermal Exposure: No specific data on irritation or sensitization; general safety standards apply.
- Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.
The risk profiles for food and fragrance applications are generally similar, with no significant differences noted. As with all flavor and fragrance materials, usage should be guided by safety assessments and regulatory compliance.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
1-Octenyl acetate is valued for its ability to enhance fruity and floral notes in both flavor and fragrance formulations. It synergizes well with other esters and alcohols, providing a fresh, green character that can elevate the overall profile. Formulators should be mindful of its potency, as overuse can lead to an overpowering effect. It is often under-used in complex formulations where its subtlety can add depth and realism.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 1-octenyl acetate is well-established in terms of its sensory profile and typical uses. However, specific regulatory and toxicological data are limited, requiring formulators to rely on general safety standards and industry practices. Known data gaps include detailed toxicological assessments and specific regulatory approvals.
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 2026-02-26 10:55:03 GMT (p2)