We have found 46590 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

ethyl hexanoate

Chemical Structure

General Material Information

Preferred name ethyl hexanoate
Trivial Name Ethyl hexanoate
Short Description ethyl caproate
Formula C8 H16 O2
CAS Number 123-66-0
Deleted CAS Number 8068-81-3
FEMA Number 2439
Flavis Number 9.06
ECHA Number 204-640-3
FDA UNII FLO6YR1SHT
Nikkaji Number J2.500C
Beilstein Number 1701293
MDL MFCD00009511
COE Number 310
xLogP3-AA 2.40 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 31 ethyl hexanoate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 123-66-0 ; ETHYL HEXANOATE
Synonyms
  • acetic acid, butyl-, ethyl ester
  • butyl acetic acid ethyl ester
  • butylacetic acid ethyl ester
  • caproic acid ethyl ester
  • caproic acid ethylester
  • capronic ether absolute
  • ethyl caproate
  • ethyl caproate (hexanoate) natural
  • ethyl caproate (natural)
  • ethyl caproate fcc
  • ethyl caproate natural
  • ethyl hexanoate (caproate)
  • ethyl hexanoate (ethyl caproate)
  • ethyl hexanoate (natural)
  • ethyl hexanoate natural
  • ethyl hexoate
  • ethylcaproate
  • ethylhexanoate
  • hexanoic acid ethyl ester
  • nat. ethyl hexanoate
  • Hexanoic acid, ethyl ester
  • Ethyl capronate
  • NSC 8882

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

ethyl hexanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:123-66-0
Pubchem (cid):31265
Pubchem (sid):134974573
Flavornet:123-66-0
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1.
Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.
Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.
Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Display of Candida antarctica lipase B on Pichia pastoris and its application to flavor ester synthesis.
Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene.
Evolution of selected volatiles in chitosan-coated strawberries ( Fragaria x ananassa ) during refrigerated storage.
[Study on vibrational spectra of ethyl hexanoate molecule].
[Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].
Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
of hydrophobic flavor release profile in oil-in-water emulsions.
Diffusion of aroma compounds in stirred yogurts with different complex viscosities.
Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
Production of natural fruity aroma by Geotrichum candidum.
Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate.
Effect of the FAA1 gene disruption of sake yeast on the accumulation of ethyl caproate in sake mash.
Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity.
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage.
Flavor release from iota-carrageenan matrices: a kinetic approach.
1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.
Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake.
On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of pineapple (Ananas comosus L. Merr.) volatiles.
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Behavior of flavor compounds in model food systems: a thermodynamic study.
Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich).
Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.
Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions.
Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.
Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.
Aroma volatile compounds from two fresh pineapple varieties in china.
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.
Displaying Candida antarctica lipase B on the cell surface of Aspergillus niger as a potential food-grade whole-cell catalyst.
Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Rivastigmine-loaded L-lactide-depsipeptide polymeric nanoparticles: decisive formulation variable optimization.
A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.
Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae.
Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni.
Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics.
Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different pH values using static headspace gas chromatographic (SHS-GC) analysis.
Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine.
Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider.
Cyclohexanediol bis-ethylhexanoate inhibits melanogenesis of murine B16 melanoma and UV-induced pigmentation in human skin.
Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum.
Controlling colloid charge in nonpolar liquids with surfactants.
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
Anti-AIDS agents 90. novel C-28 modified bevirimat analogues as potent HIV maturation inhibitors.
The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.
Identification and field evaluation of pear fruit volatiles attractive to the oriental fruit moth, Cydia molesta.
Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.
Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.
Structural transitions in cholesterol-based wormlike micelles induced by encapsulating alkyl ester oils with varying architecture.
Isolation and identification of host cues from mango, Mangifera indica, that attract gravid female oriental fruit fly, Bactrocera dorsalis.
Determination of volatile compounds in apple pomace by stir bar sorptive extraction and gas chromatography-mass spectrometry (SBSE-GC-MS).
What reaches the antenna? How to calibrate odor flux and ligand-receptor affinities.
Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
Analysis of free fatty acids in sake by an enzymatic method and its application for estimating ethyl caproate and selecting yeast with high productivity of the ester.
Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
[Research for the improvement of acylation conditions in antistaphylococcal penicillin synthesis].
Genetic variation in odorant receptors contributes to variation in olfactory behavior in a natural population of Drosophila melanogaster.
Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: development of a direct injection method.
Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.
Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control.
Volatile compounds responsible for aroma of Jutrzenka liquer wine.
Earthworms use odor cues to locate and feed on microorganisms in soil.
Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
Encapsulation of hydrophobic aroma in whey protein nanoparticles.
Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
Characteristic aroma compounds from different pineapple parts.
Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.
Characterization of odor-active compounds in guava wine.
Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.
Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation.
Effect of alkyl functionalization on charging of colloidal silica in apolar media.
Enzymatic reactions and synthesis of n-butyl caproate: esterification, transesterification and aminolysis using a recombinant lipase from Geobacillus thermoleovorans CCR11.
Reversible inhibitory effects of saturated and unsaturated alkyl esters on the carboxylesterases activity in rat intestine.
Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS.
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.
Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).
Field evaluation of potential fruit-derived lures for Anastrepha obliqua (Diptera: Tephritidae).
Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria.
Salt and aroma compound release in model cheeses in relation to their mobility.
Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
Combining silica-based adsorbents and SPME fibers in the extraction of the volatiles of beer: an exploratory study.
Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system.
Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).
Electrostatic charging of nonpolar colloids by reverse micelles.
Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
Aroma barrier properties of sodium caseinate-based films.
Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages.
Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics.
Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.
Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.
Impact of destroying the structure of model gels on volatile release.
The rapid characterisation of poly(ethylene glycol) oligomers using desorption electrospray ionisation tandem mass spectrometry combined with novel product ion peak assignment software.
Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.
Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.
Synthetic activity enhancement of membrane-bound lipase from Rhizopus chinensis by pretreatment with isooctane.
The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.
Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters.
Effect of copper on the volatility of aroma compounds in a model mouth system.
The molecular receptive range of an olfactory receptor in vivo (Drosophila melanogaster Or22a).
Female-biased attraction of Oriental fruit fly, bactrocera dorsalis (Hendel), to a blend of host fruit volatiles from Terminalia catappa L.
Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño.
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
A new potential attractant for Anastrepha obliqua from Spondias mombin fruits.
Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.
Increased ethyl caproate production by inositol limitation in Saccharomyces cerevisiae.
Detection of a point mutation in FAS2 gene of sake yeast strains by allele-specific PCR amplification.
Construction of recombinant sake yeast containing a dominant FAS2 mutation without extraneous sequences by a two-step gene replacement protocol.
Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
Typification of cider brandy on the basis of cider used in its manufacture.
Volatile constituents of fermented sugar baits and their attraction to lepidopteran species.
Aroma volatility from aqueous sucrose solutions at low and subzero temperatures.
Tequila volatile characterization and ethyl ester determination by solid phase microextraction gas chromatography/mass spectrometry analysis.
Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
Composition of the essential oil of Mentha microphylla from the Gennargentu Mountains (Sardinia, Italy).
Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME).
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
Influence of fatty acids on wine foaming.
Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
Use of inverse gas chromatography to determine thermodynamic parameters of aroma-starch interactions.
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction.
Modeling the partition of volatile aroma compounds from a cloud emulsion.
Volatile compounds of selected strawberry varieties analyzed by purge-and-trap headspace GC-MS.
Competitive binding of aroma compounds by beta-cyclodextrin.
Food aroma partition between packaging materials and fatty food simulants.
Volatile release from an emulsion: headspace and in-mouth studies.
Influence of Different Oxygen and Carbon Dioxide Concentrations during Storage on Production of Volatile Compounds by Starking Delicious Apples.
Formation of biocompatible reversed micellar systems using phospholipids.
Stannyl radical-mediated cleavage of pi-deficient heterocyclic sulfones. Synthesis Of alpha-fluoro esters
Synthesis, characterization, biodegradation, and drug delivery application of biodegradable lactic/glycolic acid polymers: I. Synthesis and characterization.
Odour-impact compounds of Gorgonzola cheese.
Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.
Effect of sorbed oil on food aroma loss through packaging materials.
Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system.
Coating of hydroxyapatite on porous alumina substrate through a thermal decomposition method.
Alcohol inhibition and specificity studies of lipase B from candida antarctica in organic solvents
Study of aroma scalping through thermosealable polymers used in food packaging by inverse gas chromatography.
Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae.
A four-component attractant for the mexican fruit fly,Anastrepha ludens (Diptera: Tephritidae), from host fruit.
A novel attractant for Mexican fruit fly,Anastrepha ludens, from fermented host fruit.
Ester components of aggregation pheromone ofDrosophila virilis (Diptera: Drosophilidae).
Anticonvulsant activity of intracerebroventricularly administered valproate and valproate analogues. A dose-dependent correlation with changes in brain aspartate and GABA levels in DBA/2 mice.
Oxidative metabolism of 4-aminobutyrate by rat brain mitochondria: inhibition by branched-chain fatty acid.
Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures.
Publications by J-Stage
Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester
Self-cloning Yeast Strains Containing Novel FAS2 Mutations Produce a Higher Amount of Ethyl Caproate in Japanese Sake
Detection of a Point Mutation in FAS2 Gene of Sake Yeast Strains by Allele-Specific PCR Amplification
Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
Cyclohexanediol Bis-Ethylhexanoate Inhibits Melanogenesis of Murine B16 Melanoma and UV-Induced Pigmentation in Human Skin

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
HMDB (The Human Metabolome Database):HMDB40209
FooDB:FDB019921
YMDB (Yeast Metabolome Database):YMDB01381
Export Tariff Code:2915.90.5050
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 144.21391296387
Specific gravity @ 25 °C
Pounds per Gallon 7.156 to 7.198
Refractive Index 1.53 to 1.534 @ 20 °C
Melting Point -68 to -67°C @ 760 mm Hg
Boiling Point 166 to 168°C @ 760 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 1.665 mmHg @ 25 °C
Vapor Density 4.9
Flash Point TCC Value 49.44 °C TCC
logP (o/w) 2.823 est
Solubility
alcohol Yes
fixed oils Yes
water, 308.7 mg/L @ 25 °C (est) Yes
propylene glycol Yes
water, 629 mg/L @ 25 °C (exp) Yes
glycerin No

Organoleptic Properties

Odor Type: Fruity
sweet, fruity, pineapple, waxy, green, banana, fatty, estery
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1990) At 1.00 % in dipropylene glycol. sweet fruity pineapple waxy green banana
Mosciano, Gerard P&F 22, No. 6, 41, (1997) At 2.00 %. Sweet, fruity, pineapple, waxy, fatty and estry with a green banana nuance
Flavor Type: Fruity
sweet, pineapple, fruity, waxy, banana, green, estery
Mosciano, Gerard P&F 22, No. 6, 41, (1997) At 7.00 ppm. Sweet, pineapple, fruity, waxy and banana with a green, estry nuance
Useful in: brown others, dairy, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics. Fruity, strawberry, sweet, rum, pineapple
General comment Fruity, tropical fruits, rum note, waxy

Occurrences

Potential Uses

Applications
Odor purposes Apple , Apple green apple , Banana , Butter , Cognac , Fruit , Grape , Herbal , Kiwi , Moss , Papaya , Pear , Pineapple , Rose , Saffron , Strawberry , Valerian , Wine
Flavoring purposes Beer , Valerian
Other purposes Diffusion
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for ethyl hexanoate usage levels up to:
4.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -12.00000
beverages(nonalcoholic): -7.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -32.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -18.00000
fruit ices: -18.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: -12.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.30000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):123-66-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :31265
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:1
ethyl hexanoate
Chemidplus:0000123660
RTECS:MO7735000 for cas# 123-66-0