FlavScents AInsights Entry for Hexanoic Acid (CAS: 142-62-1)

1. Identity & Chemical Information

Hexanoic acid, also known as caproic acid, is a saturated fatty acid with the IUPAC name hexanoic acid. It is identified by the CAS number 142-62-1. The FEMA number for hexanoic acid is 2558. Other identifiers include the FL number 08.005 and CoE number 186. The molecular formula is C6H12O2, and it has a molecular weight of 116.16 g/mol. Hexanoic acid contains a carboxylic acid functional group, which contributes to its characteristic sour and pungent odor. This functional group is crucial for its odor profile, influencing its volatility and sensory perception.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hexanoic acid is characterized by a sour, pungent odor reminiscent of goat-like or cheesy notes. It is often described as having a fatty, rancid smell with a moderate to high intensity. The odor threshold of hexanoic acid is relatively low, making it a potent impact note in formulations. In flavor applications, it contributes to the authenticity of dairy and cheese flavors, providing a realistic background note. Its sensory role is primarily as an impact note, but it can also serve as a modifier to enhance the richness and depth of flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hexanoic acid naturally occurs in various animal fats and oils, as well as in certain plant oils. It is a component of the volatile profile of many dairy products, such as cheese and butter, where it forms through the enzymatic degradation of triglycerides. This compound is also produced during the fermentation process, contributing to the flavor profile of fermented foods. Hexanoic acid's presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" in regulatory terms, depending on its extraction and processing methods.

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

4. Use in Flavors

Hexanoic acid is utilized in various flavor categories, including dairy, cheese, and savory applications. It plays a functional role in flavor systems by providing authenticity and depth to cheese and butter flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations used in more robust flavor profiles. Stability considerations include its moderate volatility and susceptibility to oxidation, which can affect its sensory characteristics over time. Formulators should consider these factors when incorporating hexanoic acid into flavor systems.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, hexanoic acid is used in trace amounts to add realism and complexity to compositions. It is found in fragrance families such as fougère and chypre, where it acts as a modifier or impact note. Typical concentration ranges are low, often below 0.1%, due to its potent odor. Hexanoic acid contributes primarily to the top and middle notes of a fragrance, given its moderate volatility. Its use in fragrances is limited by its strong odor, requiring careful balancing with other components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, hexanoic acid 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 with the FL number 08.005. The United Kingdom follows similar regulations post-Brexit. In Asia, hexanoic acid is permitted in Japan and China, with specific use levels defined by local authorities. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations that align with international standards. However, formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Hexanoic acid's safety profile varies with exposure routes. For oral exposure in flavor use, it has a high margin of safety, supported by its GRAS status and low typical use levels. Dermal exposure in fragrance applications may cause irritation or sensitization, necessitating adherence to IFRA guidelines. Inhalation exposure is generally low risk due to its limited volatility in typical use concentrations. The risk profiles for food and fragrance applications differ, with more stringent controls in place for dermal exposure due to potential sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hexanoic acid is valued for its ability to impart authentic dairy and cheese notes in flavor formulations. It synergizes well with other fatty acids and esters to enhance richness. Common pitfalls include overuse, leading to an overpowering and unpleasant odor. It is frequently under-used in complex formulations where its impact could enhance authenticity. Formulators should balance its use carefully to avoid sensory imbalance.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hexanoic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in use levels and regulatory interpretations. Known data gaps include specific regional regulatory nuances and detailed toxicological studies for non-oral exposure routes.

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 2026-06-03 12:20:21 GMT (p2)