FlavScents AInsights Entry for Hexyl Vanillate (CAS: 84375-71-3)

1. Identity & Chemical Information

• Common Name(s): Hexyl Vanillate
• IUPAC Name: Hexyl 4-hydroxy-3-methoxybenzoate
• CAS Number: 84375-71-3
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C14H20O4
• Molecular Weight: 252.31 g/mol
• Functional Groups and Structure–Odor Relevance: Hexyl vanillate is an ester derived from vanillic acid and hexanol. The ester linkage contributes to its characteristic sweet, creamy, and vanilla-like aroma, which is often used to impart a smooth and rich note in both flavors and fragrances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Hexyl vanillate is characterized by a sweet, creamy, and vanilla-like aroma with subtle fruity undertones. It is often described as having a rich and smooth profile that can enhance the overall sensory experience.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature. However, it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note and modifier, providing depth and complexity to vanilla and creamy profiles in both flavor and fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Hexyl vanillate is not commonly found in nature and is primarily synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically synthesized through esterification of vanillic acid with hexanol.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, hexyl vanillate may not qualify for "natural" labeling unless derived from natural precursors through approved processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Hexyl vanillate is used in vanilla, creamy, and fruity flavor profiles. It is commonly applied in confectionery, dairy products, and beverages.
• Functional Role in Flavor Systems: It acts as a modifier and impact note, enhancing the richness and depth of vanilla and creamy flavors.
• Typical Use Levels: Documented use levels are not readily available; however, industry-typical concentrations range from 1 to 10 ppm in finished products.
• Stability Considerations: Hexyl vanillate is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: It is used in gourmand, oriental, and floral fragrance families, often in perfumes, lotions, and creams.
• Functional Role: Hexyl vanillate serves as a trace realism and modifier, adding creamy and sweet nuances.
• Typical Concentration Ranges: It is typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle and base notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically requires compliance with local flavor and fragrance regulations.
• Latin America (e.g., Brazil, MERCOSUR): Specific regulatory information not available; generally follows international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. Generally considered safe at low concentrations typical in flavor applications.
• Dermal Exposure: No specific data on irritation or sensitization; however, it is used in low concentrations in fragrances.
• Inhalation Exposure: Volatility suggests low risk at typical use levels in consumer products. Occupational exposure should be minimized through standard safety practices.
• Risk Profiles: Generally similar for food and fragrance applications, with low risk at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Hexyl vanillate provides a rich, creamy vanilla note that enhances both flavor and fragrance profiles.
• Typical Synergies: Works well with other vanilla and creamy notes, as well as fruity and floral components.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where its subtlety can enhance overall depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory profile are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific applications often rely on industry expertise.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-03-30 13:28:06 GMT (p2)