FlavScents AInsights Entry: Octanoic Acid (CAS: 124-07-2)

1. Identity & Chemical Information

• Common Name(s): Caprylic acid
• IUPAC Name: Octanoic acid
• CAS Number: 124-07-2
• FEMA Number: 2790
• Other Identifiers: FL No. 08.003
• Molecular Formula: C8H16O2
• Molecular Weight: 144.21 g/mol

Octanoic acid, commonly known as caprylic acid, is a saturated fatty acid with an eight-carbon chain. It is characterized by a carboxylic acid functional group, which contributes to its acidic properties and its role in flavor and fragrance applications. The structure of octanoic acid is significant in determining its sensory characteristics, as the length of the carbon chain influences its volatility and odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Octanoic acid is known for its distinctive odor, often described as rancid, fatty, and slightly cheesy. It possesses a medium intensity and is considered a background note in many formulations. The acid's sensory role is typically as a modifier, providing depth and complexity to flavor and fragrance compositions. While specific taste and odor thresholds are not widely documented, its impact is notable even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Octanoic acid occurs naturally in various animal fats and oils, as well as in the milk of certain mammals. It is also found in coconut oil and palm kernel oil. The formation of octanoic acid can occur through the enzymatic degradation of triglycerides, where it is released as a free fatty acid. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, depending on the extraction and processing methods.

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

4. Use in Flavors

Octanoic acid is utilized in flavor formulations across various categories, including dairy, savory, and certain fruit flavors. It serves as a functional component that enhances creamy and fatty notes, often used to impart richness and authenticity. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering and undesirable notes. Its stability is generally good under normal processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, octanoic acid is used in small amounts to add depth and realism, particularly in compositions that mimic natural scents. It is found in fragrance families such as fougère and chypre, where it acts as a trace realism note. Typical concentration ranges are low, often below 0.1%, due to its potent odor. Octanoic acid contributes primarily to the base notes of a fragrance, given its relatively low volatility compared to other components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 08.003.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Octanoic acid is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, it has a high margin of safety, with no specific ADI established but generally recognized as safe. Dermal exposure in fragrance use is typically low, with minimal risk of irritation or sensitization. Inhalation exposure is not a significant concern due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no major differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Octanoic acid is valued for its ability to enhance creamy and fatty notes in flavors and to add depth in fragrances. It synergizes well with other fatty acids and esters, providing a balanced profile. Formulators should be cautious of its potent odor, which can dominate if used excessively. It is often under-used in formulations seeking natural authenticity, where its presence can significantly enhance the sensory experience.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on octanoic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability exists in use levels and sensory descriptions. No significant data gaps or regulatory ambiguities are noted, ensuring high confidence in its application and safety.

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 04:52:45 GMT (p2)