FlavScents AInsights Entry for Octanoic Acid (CAS: 124-07-2)

1. Identity & Chemical Information

• Common Name(s): Caprylic acid
• IUPAC Name: Octanoic acid
• CAS Number: 124-07-2
• FEMA Number: 2799
• Other Identifiers: FL No. 08.003
• Molecular Formula: C8H16O2
• Molecular Weight: 144.21 g/mol

Octanoic acid is a saturated fatty acid with an eight-carbon chain, which contributes to its medium-chain fatty acid classification. The carboxylic acid functional group is responsible for its acidic properties and its characteristic odor. The structure-odor relationship is significant as the length of the carbon chain influences the fatty, waxy, and slightly rancid odor profile typical of octanoic acid.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Octanoic acid is characterized by a fatty, waxy, and slightly rancid odor, often described as having a sour, cheesy note. Its intensity is moderate, and it can be perceived as unpleasant at higher concentrations. The taste is similarly fatty and sour, contributing to its use in flavor formulations where such profiles are desired. The odor threshold is relatively low, making it a potent component in sensory applications. Typically, octanoic acid serves as a background realism note or a modifier in complex flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Octanoic acid naturally occurs in various animal fats and oils, as well as in the milk of several mammals. It is also found in coconut oil and palm kernel oil. The formation of octanoic acid can occur through the enzymatic degradation of triglycerides in fats and oils. Its presence in natural sources qualifies it for use in "natural flavor" designations, provided it is derived through acceptable processes.

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

4. Use in Flavors

Octanoic acid is utilized in flavor formulations primarily for its fatty and cheesy notes. It is commonly used in dairy flavors, such as cheese and butter, as well as in some fruit flavors to add depth and authenticity. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering and undesirable sensory effects. Octanoic acid is relatively stable under normal processing conditions but can undergo oxidation, which may alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, octanoic acid is used sparingly due to its intense odor. It finds utility in creating fatty, waxy, and cheesy notes in fragrance compositions, often as a trace realism component or a modifier. Its volatility is moderate, contributing primarily to the middle notes of a fragrance. Typical concentrations in fragrance formulations are low, often below 0.1%, to prevent overpowering the overall scent profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Octanoic acid is generally recognized as safe (GRAS) for use in food by FEMA.
• European Union: Approved for use as a flavoring substance under Regulation (EC) No 1334/2008, with FL number 08.003.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining approval for use in flavors.
• Asia: In Japan and China, octanoic acid is permitted for use in food flavors, though specific regulations may vary.
• Latin America: Generally accepted in MERCOSUR countries, with specific approvals in Brazil for use in food flavors.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, octanoic acid is considered safe at typical use levels in food, with an acceptable daily intake (ADI) not specifically established but implied through GRAS status. Dermal exposure in fragrance applications is generally low risk, though it may cause irritation at higher concentrations. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed to prevent irritation. The risk profiles for food and fragrance applications are similar, with safety primarily ensured through concentration control.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Octanoic acid is valued for its ability to impart authentic fatty and cheesy notes in both flavor and fragrance formulations. It synergizes well with other fatty acids and esters to enhance complexity. Formulators should be cautious of its strong odor, which can dominate if used excessively. It is often under-used in fruit flavors where subtle fatty notes can enhance authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on octanoic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. Known data gaps are minimal, with most regulatory and safety information harmonized across major regions.

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 12:29:51 GMT (p2)