FlavScents AInsights Entry: Decanoic Acid (CAS: 334-48-5)

1. Identity & Chemical Information

Decanoic acid, also known as capric acid, is a saturated fatty acid with the IUPAC name "decanoic acid." Its CAS number is 334-48-5. The FEMA number for decanoic acid is 2360. Other identifiers include the FL number 08.005 and CoE number 186. The molecular formula of decanoic acid is C10H20O2, and it has a molecular weight of 172.27 g/mol. The compound features a carboxylic acid functional group, which is crucial for its odor characteristics, contributing to its fatty and waxy scent profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Decanoic acid is characterized by a fatty, waxy odor with a slight hint of rancidity. It is often described as having a medium intensity and moderate diffusion. The taste and odor thresholds for decanoic acid are not well-documented, but it is typically used as a background note in formulations to enhance realism. Its sensory role is primarily as a modifier, providing depth and richness to flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Decanoic acid naturally occurs in various animal fats and oils, including coconut oil and palm kernel oil. It can also be found in milk fat and is a component of some essential oils. The formation of decanoic acid in nature is primarily through the hydrolysis of triglycerides. It is relevant to the "natural flavor" designation as it can be derived from natural sources through processes like distillation and extraction.

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

4. Use in Flavors

In flavor applications, decanoic acid is used in dairy, coconut, and other creamy flavor profiles. It serves as a functional component to enhance mouthfeel and provide a fatty, rich background. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to off-flavors. Decanoic acid is stable under normal processing conditions but may oxidize at high temperatures or in the presence of light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Decanoic acid is utilized in fragrance formulations, particularly within the woody and oriental families. It acts as a base note, providing longevity and depth to the fragrance. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity and character. Due to its low volatility, decanoic acid contributes primarily to the base of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, decanoic acid 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 and assigned the FL number 08.005. The United Kingdom follows similar regulations post-Brexit. In Asia, decanoic acid is permitted in Japan and China, with specific use levels defined by local authorities. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations allowing its use in food and fragrance products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, decanoic acid has a high margin of safety when used within recommended levels in food products. Dermal exposure in fragrance applications 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

Decanoic acid is valued for its ability to impart a creamy, fatty character to both flavors and fragrances. It synergizes well with other fatty acids and esters, enhancing the overall richness of a formulation. Common pitfalls include overuse, which can lead to undesirable rancid notes. It is often under-utilized in formulations where a subtle, creamy background is needed.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on decanoic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some sensory thresholds remain less defined. Regulatory information is clear, with harmonized guidelines across major regions.

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 2026-02-03 12:07:45 GMT (p2)