FlavScents AInsights Entry for (E)-oleic acid (CAS: 112-79-8)

1. Identity & Chemical Information

• Common Name(s): Oleic acid
• IUPAC Name: (9Z)-Octadec-9-enoic acid
• CAS Number: 112-79-8
• FEMA Number: 2815
• Other Identifiers: FL No. 02.282
• Molecular Formula: C18H34O2
• Molecular Weight: 282.46 g/mol

Oleic acid is a monounsaturated omega-9 fatty acid with a single double bond located at the ninth carbon from the methyl end of the fatty acid chain. This structural feature contributes to its relatively low melting point and liquid state at room temperature, making it a versatile component in both flavor and fragrance formulations. Its functional group, the carboxylic acid, is crucial for its reactivity and solubility in various solvents.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Oleic acid is not typically characterized by a strong odor or flavor, which makes it an excellent carrier or base material in formulations. It is often described as having a mild, fatty odor with a slightly greasy taste. Its sensory role is primarily as a background realism enhancer, providing a smooth, rounded mouthfeel in flavor applications.

The taste threshold for oleic acid is relatively high, meaning it does not impart significant flavor at low concentrations. Instead, it contributes to the overall texture and mouthfeel of a product, often used to balance or modify the impact of more potent flavor compounds.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Oleic acid is widely found in nature, predominantly in animal and vegetable fats and oils. It is a major component of olive oil, accounting for 55-83% of its composition, and is also present in significant amounts in canola, peanut, and sunflower oils.

The formation of oleic acid in plants occurs through the desaturation of stearic acid, catalyzed by the enzyme stearoyl-CoA desaturase. This process is crucial for the biosynthesis of unsaturated fatty acids, which are essential for maintaining cell membrane fluidity and function.

Oleic acid's presence in natural oils qualifies it for use in products labeled as "natural flavor" or "natural fragrance," depending on the extraction and processing methods used.

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

4. Use in Flavors

Oleic acid is utilized in flavor formulations primarily as a texture modifier and carrier oil. It is commonly used in savory applications, such as dressings, sauces, and spreads, where it enhances mouthfeel and stabilizes emulsions.

Typical use levels in food range from 100 to 1000 ppm, depending on the desired textural effect and the specific application. Oleic acid is stable under typical food processing conditions, including moderate heat and neutral pH, but can oxidize under prolonged exposure to air and light, leading to off-flavors.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, oleic acid serves as a fixative and carrier, helping to stabilize volatile compounds and prolong the scent profile. It is used across various fragrance families, including floral, woody, and oriental, and is found in products such as lotions, creams, and perfumes.

Oleic acid contributes to the base note of a fragrance, providing a smooth, long-lasting effect. Its concentration in fragrance formulations is typically low, often less than 1%, due to its non-volatile nature.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

Oleic acid is generally recognized as safe (GRAS) by the FDA for use in food products. It is also approved by FEMA for flavor use.

European Union

Under Regulation (EC) No 1334/2008, oleic acid is permitted for use in food flavorings. It holds an FL number, indicating its approval status.

United Kingdom

Post-Brexit, the UK aligns with EU regulations regarding oleic acid's use in flavors and fragrances.

Asia

In Japan and China, oleic acid is approved for use in food and cosmetic products, with specific regulations governing its application.

Latin America

Countries like Brazil and members of MERCOSUR recognize oleic acid as safe for use in food and personal care products, following international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Oleic acid is considered safe for oral consumption, with an acceptable daily intake (ADI) not specifically established due to its widespread occurrence in the diet. It is metabolized efficiently by the human body.

Dermal Exposure

In fragrance applications, oleic acid is non-irritating and non-sensitizing at typical use levels. It is included in the IFRA standards for safe use in personal care products.

Inhalation Exposure

Oleic acid's low volatility minimizes inhalation risks, making it safe for use in products with potential airborne exposure.

Overall, oleic acid presents a low risk profile across its applications, with no significant differences in safety between food and fragrance uses.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Oleic acid is valued for its ability to enhance texture and stability in both flavor and fragrance formulations. It synergizes well with other fatty acids and lipids, providing a balanced mouthfeel and prolonged scent release.

Formulators should be cautious of oxidation, which can lead to rancidity and off-flavors. Antioxidants may be used to mitigate this risk. Oleic acid is often under-utilized in fragrance applications, where its fixative properties can enhance the longevity of volatile compounds.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on oleic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with regulatory guidelines, though specific use levels may vary based on application and regional regulations.

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 2026-04-17 14:37:58 GMT (p2)