FlavScents AInsights Entry: Ethyl Octanoate (CAS: 106-32-1)

1. Identity & Chemical Information

Ethyl octanoate, also known as ethyl caprylate, is a chemical compound with the IUPAC name ethyl octanoate. It is identified by the CAS number 106-32-1 and has a FEMA number of 2442. Other identifiers include the FL number 02.051 and CoE number 203. The molecular formula for ethyl octanoate is C10H20O2, and it has a molecular weight of 172.26 g/mol. This compound is an ester, characterized by its functional group, which contributes to its fruity odor profile. The ester linkage is crucial for its volatility and sensory properties, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl octanoate is known for its pleasant fruity odor, often described as resembling pineapple or pear. It has a moderate intensity and good diffusion, making it an effective impact note in formulations. The taste threshold of ethyl octanoate is relatively low, allowing it to impart a noticeable flavor even at minimal concentrations. Its typical sensory role is as an impact note, providing a burst of fruitiness that enhances the overall profile of a flavor or fragrance composition.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl octanoate naturally occurs in various fruits, including apples, bananas, and grapes. It is formed through esterification, a reaction between octanoic acid and ethanol, which can occur naturally during fermentation processes. This compound is often used to enhance the "natural flavor" designation in products due to its presence in many fruits and its ability to mimic natural fruity aromas.

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

4. Use in Flavors

Ethyl octanoate is widely used in flavor formulations, particularly in fruit-flavored products such as beverages, candies, and baked goods. It serves as a key impact note, providing a distinct fruity character. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. Ethyl octanoate is relatively stable under normal processing conditions but 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 octanoate is utilized in various fragrance families, including fruity, floral, and gourmand compositions. It acts as a modifier or impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. Its volatility allows it to contribute to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl octanoate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.051. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl octanoate is generally accepted in Japan and China, with specific regulations varying by country. In Latin America, it is approved for use 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 octanoate is considered safe for oral exposure at typical use levels, with an ADI not specifically established but generally accepted as safe under GRAS status. For dermal exposure, it is not known to cause irritation or sensitization, aligning with IFRA guidelines for fragrance use. Inhalation exposure is considered low risk due to its volatility and typical use concentrations. Overall, 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

Ethyl octanoate is valued for its ability to impart a strong, natural fruity note, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in complex formulations where its impact could be beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl octanoate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability in use levels and regulatory interpretations may exist. No significant data gaps or regulatory ambiguities are noted.

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 2026-06-01 11:15:30 GMT (p2)