FlavScents AInsights Entry for Heptanoic Acid (CAS: 111-14-8)

1. Identity & Chemical Information

Heptanoic acid, also known as enanthic acid, is a saturated fatty acid with the IUPAC name "heptanoic acid." It is identified by the CAS number 111-14-8. The FEMA number for heptanoic acid is 2556. Other identifiers include the FL number 07.008 and CoE number 204. The molecular formula is C7H14O2, and it has a molecular weight of 130.18 g/mol. Heptanoic acid contains a carboxylic acid functional group, which contributes to its characteristic odor profile. The structure-odor relevance is significant as the carboxylic group imparts a pungent, rancid odor typical of medium-chain fatty acids.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Heptanoic acid is characterized by a pungent, rancid odor with a slightly cheesy undertone. It is often described as having a fatty, sour scent that can be quite intense. The diffusion of heptanoic acid is moderate, allowing it to be perceived at relatively low concentrations. While specific taste and odor thresholds are not widely reported, it is known to be a potent odorant. In sensory applications, heptanoic acid serves as an impact note, providing authenticity and depth to fatty and cheesy profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Heptanoic acid occurs naturally in various animal fats and oils. It is also found in some plant sources, albeit in smaller quantities. The formation of heptanoic acid can occur through the oxidation of heptanal or the enzymatic degradation of triglycerides. In the context of "natural flavor" or "natural fragrance" designations, heptanoic acid can be considered natural if derived from these sources through appropriate processes.

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

4. Use in Flavors

Heptanoic acid is used in flavor formulations to impart fatty, cheesy, and rancid notes, enhancing the authenticity of dairy and savory profiles. It is commonly applied in cheese, butter, and meat flavorings. Typical use levels in finished food products range from 0.1 to 10 ppm, with higher concentrations potentially leading to overpowering notes. Stability considerations include moderate resistance to heat and pH variations, though it may oxidize over time, altering its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, heptanoic acid is utilized in trace amounts to add realism and complexity to compositions, particularly in leather, animalic, and fougère fragrance families. It acts as a modifier, providing depth and a naturalistic edge. Typical concentration ranges are from 0.01% to 0.1% in the final product. Due to its volatility, heptanoic acid contributes primarily to the top and middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, heptanoic 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 07.008. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, heptanoic acid is generally accepted in flavor applications, though specific approvals may vary. In Latin America, countries like Brazil and those in MERCOSUR align with international standards, but local regulations should be consulted for specific guidance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, heptanoic acid is considered safe within the typical use levels in food, with an acceptable daily intake (ADI) not specifically established but implied through GRAS status. Dermal exposure in fragrance use is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA guidelines should be consulted for specific restrictions. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Heptanoic acid is valued for its ability to impart authentic fatty and cheesy notes in flavor formulations. It synergizes well with other fatty acids and esters to create complex profiles. Formulators should be cautious of its potent odor, which can easily dominate a blend if overused. It is often under-utilized in fragrance applications due to its intense character, but when used judiciously, it can add significant depth and realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on heptanoic acid is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are documented, though specific use levels may vary based on formulation goals. Known data gaps include precise odor thresholds and comprehensive toxicological profiles, which should be addressed through further research.

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 2026-03-31 12:28:50 GMT (p2)