ethylhexanoic acid
fruity esterFound in 5 ingredients across the CompKitchen flavor graph.
Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.
Properties
- Odor description
- fatty, mild, rancid, sweaty
- CAS number
- 761-65-9
FEMA GRAS — Generally Recognized As Safe for flavoring use
- FEMA number
- 4141
- GRAS publication
- GRAS 22
- FEMA primary name
- 5-Hydroxy-4-methylhexanoic acid delta-lactone
Reported use levels (ppm by food category)
Typical vs maximum reported addition levels in finished food. Use as a regulatory ceiling reference — verify against the current GRAS publication for your product category.
| Food category | Typical (ppm) | Maximum (ppm) |
|---|---|---|
| baked goods | 20 | 50 |
| beverages (alcoholic) | 10 | 20 |
| beverages (nonalcoholic) | 5 | 10 |
| breakfast cereal | 15 | 30 |
| cheese | 20 | 40 |
| chewing gum | 20 | 100 |
| confectionery frostings | 10 | 20 |
| fats/oils | 10 | 20 |
| frozen dairy | 10 | 20 |
| fruit ices | 10 | 20 |
| gelatins/ puddings | 10 | 20 |
| hard candy | 10 | 30 |
| imitation dairy | 10 | 20 |
| milk products | 10 | 20 |
| seasonings/ flavors | 20 | 50 |
| snack foods | 15 | 30 |
| soft candy | 10 | 20 |
How this molecule is described
Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.
Same molecule, unified here — previously counted and displayed as separate compounds.
Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.
Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.
Found in
Measured impact first, then profile shareEvery ingredient known to contain ethylhexanoic acid. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of ethylhexanoic acid in it.
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