FlavScents AInsights Entry for Ethyl Heptanoate (CAS: 106-30-9)

1. Identity & Chemical Information

Ethyl Heptanoate, also known as ethyl heptylate, is a chemical compound with the IUPAC name Ethyl heptanoate. It is identified by the CAS number 106-30-9. This compound is recognized by FEMA with the number 2440. Other identifiers include its FL number 09.017 and CoE number 203. The molecular formula of Ethyl Heptanoate is C9H18O2, and it has a molecular weight of 158.24 g/mol. Structurally, it is an ester formed from heptanoic acid and ethanol, which contributes to its fruity odor profile, commonly associated with esters.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl Heptanoate is characterized by a fruity odor reminiscent of wine and a sweet, fruity flavor profile. It is often described as having a medium intensity with good diffusion properties. The compound is typically used as an impact note in flavor formulations, providing a realistic fruity character. While specific taste and odor thresholds are not widely documented, it is known for its ability to enhance the perception of fruitiness in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl Heptanoate naturally occurs in various fruits, including apples and grapes, and is a component of wine aroma. It is formed through the esterification process, where heptanoic acid reacts with ethanol. This compound is relevant to the designation of "natural flavor" due to its presence in natural sources and its formation through natural biochemical pathways.

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

4. Use in Flavors

In flavor applications, Ethyl Heptanoate is used across various categories, including fruit, alcoholic beverages, and confectionery. It serves as a functional component to enhance fruity notes and provide background realism. Typical use levels in finished food or beverages range from 0.1 to 5 ppm, with industry-typical levels often around 1 ppm. Ethyl Heptanoate is 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

Ethyl Heptanoate is utilized in fragrance formulations, particularly within fruity and floral fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in fragrances are from trace amounts to 0.5%, depending on the desired intensity and character. Its volatility allows it to contribute significantly to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, Ethyl Heptanoate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted in flavor applications, though specific regulatory details may vary. In Latin America, countries like Brazil and those in MERCOSUR also recognize its use in flavors, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, Ethyl Heptanoate is considered safe within the typical use levels in food, with no specific ADI or MSDI established, but it falls under the threshold of toxicological concern (TTC) for flavoring substances. Dermal exposure in fragrance use is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low 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

Ethyl Heptanoate is valued for its ability to impart a natural fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing overall complexity. Formulators should be cautious of overuse, which can lead to an overpowering or artificial note. It is often underutilized in non-fruity applications where subtle fruitiness can enhance the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Ethyl Heptanoate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric thresholds for sensory perception are less frequently reported. Regulatory frameworks are harmonized across major regions, with no significant ambiguities.

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 2026-10-27 20:11:11 GMT (p2)