FlavScents AInsights Entry for Ethyl 5-Hydroxydecanoate

1. Identity & Chemical Information

• Common Name(s): Ethyl 5-hydroxydecanoate
• IUPAC Name: Ethyl 5-hydroxydecanoate
• CAS Number: 75587-06-3
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C12H24O3
• Molecular Weight: 216.32 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl 5-hydroxydecanoate is an ester with a hydroxyl group, which can influence its solubility and volatility, potentially affecting its odor profile. Esters are known for their fruity and floral notes, which are often used in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Ethyl 5-hydroxydecanoate is characterized by a mild, fruity odor with subtle floral undertones. Its intensity is moderate, making it suitable for use as a background note in formulations.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but esters typically have low odor thresholds, contributing to their effectiveness in small concentrations.
• Typical Sensory Role: It is often used as a modifier or background realism note in both flavors and fragrances, enhancing the overall complexity of the composition.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Ethyl 5-hydroxydecanoate is not commonly found in nature and is primarily synthesized for use in industrial applications.
• Formation Pathways: It can be synthesized through esterification of 5-hydroxydecanoic acid with ethanol, a common method for producing esters.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it may not qualify for "natural" labeling unless derived from natural sources through approved processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Used in fruit and floral flavor profiles, particularly in beverages and confectionery.
• Functional Role in Flavor Systems: Acts as a modifier to enhance fruity notes and provide depth to flavor compositions.
• Typical Use Levels: Documented use levels are not available; however, esters are typically used in the range of 1-50 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Generally stable under typical food processing conditions, but may hydrolyze under extreme pH or heat.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in floral and fruity fragrance families, suitable for personal care products and household items.
• Functional Role: Serves as a trace realism note or modifier, enhancing the overall fragrance profile.
• Typical Concentration Ranges: Typically used at concentrations of 0.1-1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Contributes to the middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; use may be subject to general safety assessments.
• United Kingdom: Follows EU regulations post-Brexit with potential for future divergence.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international safety assessments.
• Latin America (e.g., Brazil, MERCOSUR): Not specifically listed; generally follows international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; esters are generally considered safe at low concentrations typical in flavor applications.
• Dermal Exposure: No specific data on irritation or sensitization; esters are generally low-risk but should be evaluated in final formulations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally low risk in both food and fragrance applications when used within typical concentration ranges.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a subtle, naturalistic enhancement to fruity and floral profiles.
• Typical Synergies: Works well with other esters and alcohols to create complex, layered scents and flavors.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial note; balance with other components is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can enhance overall harmony.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, requiring reliance on general ester safety profiles.

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 2026-09-18 14:24:53 GMT (p2)