apple oil

Full Material List

N/A

Identifiers

CAS (Single)	883111-87-3
FEMA	N/A
EINECS	N/A
Synonyms	apple oil
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Apple Oil (CAS: 883111-87-3)

1. Identity & Chemical Information

Common Name(s): Apple Oil
CAS Number: 883111-87-3
FEMA Number: Data not found
Other Identifiers: Data not found
Material Type: Natural complex material derived from apples
Key Constituents: Typically includes esters, alcohols, and aldehydes such as hexyl acetate, butyl acetate, and 2-methylbutyl acetate. Composition varies by origin, harvest, and processing.

Apple oil is a natural complex material, primarily composed of a mixture of volatile compounds that contribute to its characteristic aroma. The oil is extracted from apples and is known for its fruity and fresh scent, which is largely attributed to the presence of esters and alcohols. The composition of apple oil can vary significantly depending on the apple variety, geographical origin, and extraction method.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Apple oil is characterized by its fresh, fruity, and sweet aroma reminiscent of ripe apples. The oil's odor is typically described as having moderate intensity with a pleasant, crisp apple note. It is often used as an impact note in flavor formulations to impart a realistic apple character. The diffusion of apple oil is generally good, allowing it to blend well with other fruity and floral notes.

The taste and odor thresholds for apple oil are not clearly reported in the literature. However, its sensory role is primarily as an impact note, providing a distinct apple flavor in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Apple oil is naturally sourced from apples, which are widely cultivated across the globe. The oil is typically obtained through cold pressing or steam distillation of apple peels or whole apples. The formation of apple oil involves the enzymatic degradation of apple constituents, leading to the release of volatile compounds that contribute to its aroma.

Apple oil is often used in products labeled as "natural flavor" or "natural fragrance" due to its derivation from a natural source. Its natural occurrence in apples makes it a popular choice for flavor and fragrance applications seeking a natural designation.

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

4. Use in Flavors

Apple oil is widely used in the flavor industry to impart a fresh and fruity apple note to a variety of products. It is commonly used in beverages, confectionery, baked goods, and dairy products. The functional role of apple oil in flavor systems is primarily as an impact note, providing a distinct apple character.

Typical use levels of apple oil in finished food or beverage products range from 5 to 50 ppm, depending on the desired intensity and the product matrix. These values are industry-typical estimates, as specific documented ranges are not readily available. Apple oil is generally stable under typical food processing conditions, but it may be sensitive to oxidation and should be protected from light and air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, apple oil is used to create fresh, fruity, and uplifting scents. It is commonly found in fragrance families such as fruity, floral, and gourmand. Apple oil serves as a modifier or impact note, enhancing the overall freshness and appeal of the fragrance composition.

The typical concentration of apple oil in fragrance formulations varies, but it is generally used at low levels to provide a subtle apple note. Its volatility allows it to contribute to the top notes of a fragrance, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Hexyl Acetate: Contributes to the fruity and sweet aroma.
Butyl Acetate: Adds a fresh and fruity note.
2-Methylbutyl Acetate: Enhances the apple character.
Ethanol: Acts as a solvent and carrier.

The composition of apple oil can vary significantly based on factors such as apple variety, geographical origin, and extraction method. It is important for formulators to verify the specific composition of apple oil from their suppliers.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

United States: Apple oil is generally recognized as safe (GRAS) for flavor use by FEMA. Specific regulatory approvals for fragrance use are not clearly documented.
European Union: Apple oil is permitted for use in food flavorings under Regulation (EC) No 1334/2008. Its use in fragrances is subject to general safety regulations.
United Kingdom: Post-Brexit, the regulatory status aligns with the EU for flavor use. Fragrance use follows general safety guidelines.
Asia: In Japan and China, apple oil is used in flavors and fragrances, but specific regulatory details are limited.
Latin America: In Brazil and MERCOSUR countries, apple oil is used in flavors and fragrances, with regulations generally aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, apple oil is considered safe for use in food products at typical flavoring levels. The acceptable daily intake (ADI) and threshold of toxicological concern (TTC) are not explicitly reported, but the oil is generally recognized as safe when used appropriately.

For dermal exposure, apple oil is not known to cause irritation or sensitization at typical fragrance use levels. However, formulators should consider IFRA guidelines to ensure safety in fragrance applications.

Inhalation exposure is generally considered safe at typical fragrance use levels, but occupational exposure should be minimized through proper ventilation and handling practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Apple oil is valued for its ability to impart a fresh and authentic apple note to both flavors and fragrances. It synergizes well with other fruity and floral notes, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial apple note. It is often under-used in complex formulations where a subtle apple character is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on apple oil is well-established in terms of its sensory profile and typical uses in flavors and fragrances. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.

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
Includes section 5a for complex natural material

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 2026-06-17 06:24:57 GMT (p2)

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