FlavScents AInsights Entry for Hexyl Acetate (CAS: 142-92-7)

1. Identity & Chemical Information

Hexyl acetate, also known as acetic acid hexyl ester, is a chemical compound with the CAS number 142-92-7. It is commonly used in the flavor and fragrance industry due to its pleasant fruity aroma. The IUPAC name for hexyl acetate is hexyl ethanoate. It is identified by the FEMA number 2554 and has a molecular formula of C8H16O2, with a molecular weight of 144.21 g/mol. The compound features an ester functional group, which is crucial for its characteristic fruity odor, often described as apple-like or pear-like. This ester linkage is responsible for the volatility and sensory properties that make hexyl acetate valuable in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hexyl acetate is renowned for its fruity, sweet, and slightly green odor profile, reminiscent of apples and pears. It is often used to impart a fresh, juicy character to flavor compositions. The compound's odor threshold is relatively low, allowing it to be effective even at minimal concentrations. In sensory applications, hexyl acetate serves as an impact note, providing a distinct fruity top note that enhances the overall aroma profile of a product. Its diffusion is moderate, making it suitable for both immediate and lingering sensory effects.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hexyl acetate occurs naturally in various fruits, including apples, pears, and bananas, contributing to their characteristic aromas. It is formed through enzymatic processes in fruits, where alcohols react with acetic acid to produce esters. This natural formation pathway is significant for products labeled as "natural flavor" or "natural fragrance," as hexyl acetate can be derived from natural sources. Its presence in fruits makes it a common component in the formulation of natural flavor profiles.

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

4. Use in Flavors

In the flavor industry, hexyl acetate is utilized across a wide range of applications, including beverages, confectionery, and baked goods. It is particularly valued for its ability to enhance fruit flavors, providing a fresh and juicy note. Typical use levels in finished products range from 1 to 30 ppm, depending on the desired intensity and product type. Hexyl acetate is generally stable under typical processing conditions, although it may hydrolyze under extreme pH or prolonged heat exposure, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Hexyl acetate is a versatile ingredient in the fragrance industry, commonly used in floral, fruity, and green fragrance families. It acts as a modifier and impact note, adding freshness and realism to compositions. Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 1% depending on the desired effect. Due to its volatility, hexyl acetate contributes primarily to the top notes of a fragrance, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Hexyl acetate is generally recognized as safe (GRAS) for use in flavors by the FDA and FEMA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, hexyl acetate is permitted in countries like Japan and China, although specific use levels may vary. In Latin America, it is accepted in countries such as Brazil, following MERCOSUR guidelines. While approvals are harmonized in many regions, formulators should verify specific country regulations to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Hexyl acetate is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical flavor use levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hexyl acetate is prized for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall sensory profile. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering or artificial aroma. It is often under-utilized in complex formulations where its subtlety can enhance background realism. Understanding its stability and interaction with other ingredients is crucial for optimal application.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hexyl acetate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information supported by authoritative sources.

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 2026-06-19 09:18:17 GMT (p2)