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. 02.042
- 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 carboxylic acid functional group. Its structure contributes to its role as a mild, fatty, and slightly green odorant, often used to impart a rich, creamy texture in formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Oleic acid is characterized by a mild, fatty odor with subtle green and waxy notes. It is not typically used for its odor in isolation but rather for its ability to enhance the richness and depth of other sensory elements. The taste threshold of oleic acid is relatively high, making it less impactful as a primary flavor note but valuable as a background enhancer in complex formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Oleic acid is naturally found in various animal and vegetable fats and oils, most notably in olive oil, where it constitutes a significant portion of the fatty acid content. It is biosynthesized in plants and animals through the desaturation of stearic acid. Oleic acid's presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, depending on the extraction and processing methods.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Oleic acid is used in flavor formulations primarily as a textural and mouthfeel enhancer rather than a direct flavorant. It is commonly found in dairy, nut, and savory flavor profiles. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations potentially leading to off-notes. Oleic acid is stable under typical food processing conditions but can oxidize, leading to rancidity if not properly managed.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, oleic acid is used to impart a creamy, fatty undertone that enhances the richness of floral and gourmand compositions. It is typically used in trace amounts, often less than 1% of the total fragrance composition, contributing to the base notes due to its low volatility. Its role is primarily as a modifier, adding depth and complexity to the fragrance profile.
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 an assigned FL number.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oleic acid is considered safe for use in food and fragrance applications. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI established due to its natural occurrence in dietary fats. Dermal exposure in fragrance use is generally non-irritating and non-sensitizing, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, with occupational exposure considered low risk.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Oleic acid is valued for its ability to enhance mouthfeel and add richness to both flavors and fragrances. It synergizes well with other fatty acids and lipid-based ingredients. Formulators should be cautious of oxidation, which can lead to rancidity, and ensure proper storage conditions. It is often underutilized in fragrance applications where its creamy undertones can add significant depth.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on oleic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though specific use levels in fragrance applications may vary. 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 2026-02-09 18:09:58 GMT (p2)