FlavScents AInsights Entry for Ethyl Decanoate (CAS: 110-38-3)
1. Identity & Chemical Information
- Common Name(s): Ethyl decanoate, Decanoic acid ethyl ester
- IUPAC Name: Ethyl decanoate
- CAS Number: 110-38-3
- FEMA Number: 2438
- Other Identifiers: FL No. 09.013
- Molecular Formula: C12H24O2
- Molecular Weight: 200.32 g/mol
Ethyl decanoate is an ester formed from decanoic acid and ethanol. It is characterized by its long carbon chain, which contributes to its relatively low volatility and its role in imparting fruity and waxy notes in both flavors and fragrances.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ethyl decanoate is known for its fruity, waxy, and slightly floral aroma. It is often described as having a pear-like or apple-like scent, with moderate intensity and diffusion. In flavor applications, it provides a creamy, fruity note that enhances the perception of ripeness and juiciness in fruit flavors.
The odor threshold of ethyl decanoate is relatively low, allowing it to be effective even at minimal concentrations. It typically serves as an impact note in formulations, contributing to the overall complexity and depth of the sensory profile.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ethyl decanoate naturally occurs in various fruits, including apples, pears, and grapes. It is also found in some alcoholic beverages, such as wine and brandy, where it forms during fermentation processes. The esterification of decanoic acid with ethanol, either enzymatically or chemically, is a common pathway for its formation.
Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts, depending on the extraction and production methods used.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ethyl decanoate is widely used in the flavor industry, particularly in fruit flavors such as apple, pear, and tropical fruit blends. It acts as a flavor enhancer, providing a creamy, fruity background note that complements other flavor components.
Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally stable under normal processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, ethyl decanoate is used in various fragrance families, including fruity, floral, and gourmand compositions. It serves as a modifier or impact note, adding a fresh, fruity character to the fragrance.
Concentration ranges in fragrance formulations are typically low, often less than 1%, due to its potent aroma. It contributes primarily to the top and middle notes, providing a fresh and uplifting quality to the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Ethyl decanoate is generally recognized as safe (GRAS) for use in food by FEMA.
- European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008, with FL number 09.013.
- United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific usage guidelines varying by country.
- Latin America: Recognized under MERCOSUR regulations, with harmonized assumptions across member countries.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Ethyl decanoate is considered safe for use in food and fragrance applications at typical exposure levels.
- Oral Exposure: The acceptable daily intake (ADI) is not specifically established, but it is used within GRAS limits.
- Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
- Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure limits should be observed in manufacturing settings.
Risk profiles do not significantly differ between food and fragrance applications, given the low concentrations used.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ethyl decanoate is valued for its ability to impart a natural, fruity aroma and flavor. It synergizes well with other esters and fruity compounds, enhancing the overall sensory profile. Formulators should be cautious of its potency, as overuse can lead to an overpowering waxy note. It is often under-utilized in complex formulations where its subtlety can add depth without dominating the profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ethyl decanoate is well-established, with comprehensive sensory and regulatory information available. While industry practices are well-documented, some variability in natural occurrence and formation pathways may exist. Regulatory ambiguities are minimal, with harmonized guidelines across major markets.
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
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 2026-11-10 15:36:14 GMT (p2)
