FlavScents AInsights Entry for 1-Heptanol (CAS: 111-70-6)

1. Identity & Chemical Information

1-Heptanol, also known as heptyl alcohol, is a linear alcohol with the IUPAC name heptan-1-ol. It is identified by the CAS number 111-70-6. The FEMA number for 1-heptanol is 2554. Other identifiers include the FL number 02.015 and CoE number 356. The molecular formula of 1-heptanol is C7H16O, and it has a molecular weight of 116.20 g/mol. The compound features a hydroxyl functional group, which contributes to its characteristic odor profile. The linear structure of 1-heptanol is significant in determining its odor characteristics, often described as fatty and slightly floral, which is typical for alcohols with longer carbon chains.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1-Heptanol is characterized by a mild, fatty, and slightly floral odor. It is often described as having a green, citrus-like nuance, which can be perceived as fresh and clean. The intensity of its odor is moderate, making it suitable for use as a background note or modifier in both flavors and fragrances. The taste threshold of 1-heptanol is not well-documented, but its odor threshold is relatively low, allowing it to impart noticeable effects even at low concentrations. In sensory applications, 1-heptanol is typically used to enhance the realism of fruity and floral compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1-Heptanol occurs naturally in various plant sources, including citrus fruits and certain essential oils. It can also be formed through the enzymatic degradation of fatty acids or via fermentation processes. The presence of 1-heptanol in natural products contributes to its designation as a "natural flavor" or "natural fragrance" component, depending on its source and method of extraction. Its formation in nature is often linked to the breakdown of longer-chain fatty acids, which are common in many plant and animal tissues.

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

4. Use in Flavors

In the flavor industry, 1-heptanol is used across various categories, including citrus, berry, and tropical fruit 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 0.1 to 10 ppm, with higher concentrations potentially leading to overpowering fatty notes. The compound is relatively stable under typical processing conditions, although it may be susceptible to oxidation if not properly stored.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

1-Heptanol is utilized in fragrance formulations, particularly within the citrus, floral, and green fragrance families. It acts as a modifier or impact note, providing freshness and depth to compositions. Typical concentration ranges in fragrance products vary, but it is often used at levels below 1% due to its moderate volatility and potential to dominate other notes. In perfumery, 1-heptanol contributes primarily to the top and middle notes, offering a clean and fresh character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 1-heptanol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in flavors and fragrances, often aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use, although specific limits may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

1-Heptanol is considered safe for use in flavors and fragrances when used within recommended limits. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established, indicating low toxicity at typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization, as reflected in IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should still be observed to prevent overexposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

1-Heptanol is valued for its ability to impart freshness and complexity to both flavors and fragrances. It synergizes well with other alcohols and esters, enhancing fruity and floral notes. Formulators should be cautious of its potential to dominate compositions if used excessively. It is often under-utilized in formulations seeking a subtle green or citrus nuance, providing an opportunity for creative application.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1-heptanol is well-established, with comprehensive sensory and regulatory information available. While industry practices are generally documented, some variability in use levels and sensory thresholds may exist. Known data gaps include specific taste thresholds and detailed toxicological profiles, which are areas for further research.

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 2026-09-16 20:22:22 GMT (p2)