FlavScents AInsights Entry: Ethyl Heptanoate (CAS: 106-30-9)

1. Identity & Chemical Information

• Common Name(s): Ethyl Heptanoate
• IUPAC Name: Ethyl heptanoate
• CAS Number: 106-30-9
• FEMA Number: 2440
• Other Identifiers: FL No. 09.034
• Molecular Formula: C9H18O2
• Molecular Weight: 158.24 g/mol

Ethyl heptanoate is an ester formed from heptanoic acid and ethanol. Its structure consists of a seven-carbon chain with an ester functional group, which is crucial for its fruity odor profile. The ester linkage contributes to its volatility and sensory characteristics, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl heptanoate is characterized by a fruity, wine-like aroma with nuances of apple and grape. It is often described as having a sweet, ethereal quality with moderate intensity and good diffusion. The compound is primarily used as an impact note in flavor formulations, providing a realistic fruitiness that enhances the overall sensory experience. While specific taste and odor thresholds are not widely documented, its effectiveness at low concentrations is well recognized in the industry.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl heptanoate naturally occurs in various fruits, including apples, grapes, and strawberries. It is formed through enzymatic esterification processes during fruit ripening and fermentation. This compound is often used to impart a "natural flavor" designation in products due to its presence in nature. Its formation is typically associated with the enzymatic activity that converts fatty acids and alcohols into esters, contributing to the complex aroma profiles of fruits.

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

4. Use in Flavors

Ethyl heptanoate is widely used in flavor formulations, particularly in fruit flavors such as apple, grape, and berry. It serves as an impact note, enhancing the authenticity and complexity of the flavor profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations used in more robust flavor systems. The compound is stable under typical processing conditions, although it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl heptanoate is used in fruity and floral compositions, contributing to the top notes with its volatile and fresh character. It is often employed as a modifier to enhance the realism of fruit accords. Typical concentrations in fragrance formulations range from trace amounts to 0.5%, depending on the desired intensity and diffusion. Its volatility makes it a valuable component in top note formulations, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl heptanoate is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.034, allowing its use in food flavorings.
• United Kingdom: Post-Brexit regulations align with EU standards, maintaining its approved status.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally recognized as safe in Brazil and other MERCOSUR countries, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl heptanoate is considered safe for use in food and fragrance applications at typical exposure levels. Oral exposure through flavor use is supported by its FEMA GRAS status, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility and typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl heptanoate is valued for its ability to impart a natural, fruity aroma to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial scent. It is frequently under-used in complex formulations where its subtlety can enhance the realism of the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl heptanoate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific sensory thresholds are less frequently reported. Known data gaps include detailed toxicological studies, which are limited but supplemented by general safety assessments.

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 2026-08-19 06:48:41 GMT (p2)