FlavScents AInsights Entry for Heptanal (Aldehyde C-7)

1. Identity & Chemical Information

Heptanal, commonly known as aldehyde C-7, is a saturated aliphatic aldehyde with the IUPAC name heptanal. It is identified by the CAS number 111-71-7. The FEMA number for heptanal is 2556. Other identifiers include the FL number 02.015 and CoE number 45. The molecular formula of heptanal is C7H14O, and it has a molecular weight of 114.19 g/mol. Heptanal is characterized by its aldehyde functional group, which contributes to its distinct odor profile. The linear structure of heptanal allows for a straightforward interaction with olfactory receptors, making it a significant component in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Heptanal is known for its strong, penetrating odor reminiscent of freshly cut grass, with a hint of citrus and fatty nuances. It is often described as having a green, aldehydic, and slightly fruity character. The intensity of heptanal's odor is moderate to strong, and it has a high diffusion rate, making it noticeable even at low concentrations. The taste threshold of heptanal is not well-documented, but its odor threshold is typically low, allowing it to serve as an impact note in formulations. In sensory applications, heptanal is used to impart freshness and enhance the realism of green and citrus notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Heptanal occurs naturally in various plant sources, including citrus fruits, tomatoes, and certain essential oils. It can also be formed through the oxidative degradation of unsaturated fatty acids, such as linoleic acid, during food processing or storage. This aldehyde is relevant to the designation of "natural flavor" due to its presence in natural sources and its formation through natural biochemical pathways. Heptanal is often used in natural flavor formulations to replicate the aroma of fresh produce.

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

4. Use in Flavors

In flavor applications, heptanal is utilized across various categories, including citrus, green, and fruity flavors. It plays a functional role as an impact note, providing freshness and enhancing the authenticity of flavor profiles. Typical use levels of heptanal in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical concentrations often around 1 ppm. Heptanal is relatively stable under normal processing conditions but may degrade under high heat or acidic environments, which can affect its sensory contribution.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Heptanal is employed in fragrance formulations within families such as green, citrus, and aldehydic. It serves as a modifier and impact note, contributing to the freshness and vibrancy of the fragrance. Typical concentration ranges in fragrance products are from trace amounts up to 0.5%, depending on the desired effect. Heptanal is volatile and primarily contributes to the top notes of a fragrance, providing an initial burst of freshness that enhances the overall olfactory experience.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, heptanal 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 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, heptanal is permitted in Japan and China, with specific use levels defined by local authorities. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations that generally 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

Heptanal's safety profile is well-established for oral exposure, with an acceptable daily intake (ADI) not specifically defined but considered safe at typical use levels. For dermal exposure, heptanal is not known to be a significant irritant or sensitizer, aligning with IFRA guidelines for fragrance use. Inhalation exposure is generally considered low risk due to its volatility and rapid dispersion. The risk profiles for heptanal do not significantly differ between food and fragrance applications, but formulators should consider cumulative exposure from multiple sources.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Heptanal is valued for its ability to impart freshness and enhance the realism of both flavors and fragrances. It synergizes well with other aldehydes and citrus components, creating complex and appealing profiles. Common formulation pitfalls include overuse, which can lead to an overpowering or harsh aroma. Heptanal is frequently under-used in formulations seeking a subtle green note, where its impact can be finely tuned to achieve the desired effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on heptanal is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some specific use levels may vary based on proprietary formulations. Known data gaps are minimal, but formulators should remain aware of regulatory updates and regional variations in approval status.

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 2026-10-23 14:11:25 GMT (p2)