FlavScents AInsights Entry for Oenanthic Ether (CAS: 106-32-1)

1. Identity & Chemical Information

• Common Name(s): Oenanthic ether, ethyl heptanoate
• IUPAC Name: Ethyl heptanoate
• CAS Number: 106-32-1
• FEMA Number: 2438
• Other Identifiers: FL No. 02.051
• Molecular Formula: C9H18O2
• Molecular Weight: 158.24 g/mol
• Functional Groups and Structure–Odor Relevance: Oenanthic ether is an ester, a functional group known for contributing fruity and floral notes to flavors and fragrances. The ethyl group in its structure is responsible for its characteristic odor profile, which is often described as fruity and wine-like.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Oenanthic ether is characterized by its fruity, wine-like aroma with a hint of brandy. It is often described as having a medium intensity with moderate diffusion. The compound is primarily used as an impact note in flavor compositions, providing a distinct fruity character that enhances the overall sensory profile of a product. While specific taste and odor thresholds are not widely documented, it is typically used in small concentrations to achieve the desired sensory effect.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Oenanthic ether naturally occurs in various fruits and alcoholic beverages, particularly wines and brandies. It is formed through the esterification process, where ethanol reacts with heptanoic acid. This compound is relevant to the "natural flavor" designation as it can be derived from natural sources through fermentation processes.

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

4. Use in Flavors

Oenanthic ether is commonly used in flavor formulations for alcoholic beverages, fruit flavors, and confectionery. It serves as a functional component that enhances fruity notes and provides a realistic wine-like character. Typical use levels in finished food or beverages range from 0.5 to 5 ppm, with variations depending on the desired intensity and product type. It is generally stable under typical 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, oenanthic ether is utilized in creating fruity and floral fragrance profiles. It is often included in formulations for perfumes, body sprays, and personal care products. The compound acts as a modifier, adding depth and complexity to the fragrance. Typical concentration ranges are from trace amounts to 0.1%, depending on the desired effect. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL number 02.051.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, oenanthic ether is considered safe at typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrances is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Oenanthic ether is valued for its ability to impart a distinct fruity and wine-like character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile. Formulators should be cautious of overuse, as it can dominate the sensory profile. It is often under-utilized in non-alcoholic applications where a subtle wine note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on oenanthic ether is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds are less frequently reported. No significant data gaps or regulatory ambiguities are noted.

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 11:37:31 GMT (p2)