FlavScents AInsights Entry for (E)-oleic acid (CAS: 112-79-8)

1. Identity & Chemical Information

• Common Name(s): Oleic acid
• IUPAC Name: (9Z)-Octadec-9-enoic acid
• CAS Number: 112-79-8
• FEMA Number: 2815
• Other Identifiers: FL No. 02.015
• Molecular Formula: C18H34O2
• Molecular Weight: 282.46 g/mol
• Functional Groups and Structure–Odor Relevance: Oleic acid is a monounsaturated omega-9 fatty acid with a cis-double bond at the ninth carbon. This structure contributes to its relatively low volatility and mild odor profile, which is not typically impactful in fragrance applications but can influence the texture and stability of formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Oleic acid has a mild, fatty odor with a slightly greasy taste. It is not typically used for its sensory impact but rather for its functional properties in formulations.
• Taste and/or Odor Thresholds: Data not found. Generally, oleic acid is not used for its sensory properties in isolation.
• Typical Sensory Role: Oleic acid serves more as a textural and stabilizing agent rather than a primary sensory component in flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Oleic acid is widely found in animal and vegetable fats and oils, particularly olive oil, where it constitutes a significant portion of the fatty acid content.
• Formation Pathways: It is biosynthesized in living organisms through the desaturation of stearic acid by the enzyme stearoyl-CoA desaturase.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Oleic acid is considered a natural component when derived from plant or animal sources, aligning with natural flavor and fragrance designations.

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

4. Use in Flavors

• Flavor Categories and Applications: Oleic acid is used in flavor formulations primarily as a carrier or solvent rather than for its flavor properties.
• Functional Role in Flavor Systems: It acts as a stabilizer and can influence the mouthfeel of products.
• Typical Use Levels: Documented use levels are not specific, but it is typically used at low concentrations, often below 100 ppm, primarily for its functional properties.
• Stability Considerations: Oleic acid is relatively stable but can oxidize, leading to off-flavors. It is stable under moderate heat and neutral pH conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Oleic acid is not a primary fragrance material but may be used in formulations for its emollient properties.
• Functional Role: It serves as a base or carrier oil, providing texture and stability to fragrance products.
• Typical Concentration Ranges: Used in trace amounts, typically less than 1% in formulations.
• Volatility and Top/Middle/Base Contribution: Oleic acid is non-volatile and does not contribute to the fragrance profile directly.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS for use in food.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food flavorings.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Generally recognized as safe, but specific regulations may vary.
• Latin America (e.g., Brazil, MERCOSUR): Typically aligns with international standards, but local regulations should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Oleic acid is considered safe for consumption with a high margin of safety due to its natural occurrence in dietary fats.
• Dermal Exposure: Generally non-irritating and non-sensitizing, making it suitable for use in topical applications.
• Inhalation Exposure: Low volatility minimizes inhalation risks, but occupational exposure should be managed to avoid prolonged contact.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Oleic acid is valued for its emollient properties and ability to stabilize emulsions.
• Typical Synergies: Works well with other fatty acids and esters to enhance texture and stability.
• Common Formulation Pitfalls: Overuse can lead to greasy textures; careful balancing is required.
• Situations Where It is Frequently Over- or Under-used: Often under-utilized in fragrance formulations due to its non-volatile nature.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Extensive data on oleic acid's safety and functionality in food and cosmetic applications.
• Industry-Typical but Undocumented Practices: Use as a carrier oil in fragrances is common but not always documented.
• Known Data Gaps or Regulatory Ambiguities: Specific sensory thresholds are not well-documented.

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 2026-10-29 19:30:09 GMT (p2)