acetic acid hexyl ester

fruity ester Key food odorant

Found in 4 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: sweet, green, fruity
Odor threshold — orthonasal, in clean water: 2.0 ppb – 3.5 ppb median 2.8 ppb · 2 published values · see all 4 with sources
CAS number: 142-92-7
Retention index: 12

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Published thresholds

4 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

2.0 ppb – 3.5 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
2.0 ppb	water_odor	Leffingwell	—
3.5 ppb SIDA	water	Rychlik 1998 · 2 studies	—

In a food matrix

115 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
115 ppb	water (food: reference standard (water))	Literature corpus	17499755, 20552523, 24137478 +17

In air

1.8 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
1.8 ppb	air	Nagata 2003	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Thresholds in published tables

Numbers printed in open-access papers, grouped by the medium the table states. Median and full range of the values; “agree” means two or more papers whose middle 80% of values sit within 100×. Not reviewed.

Medium	Median	Range	Values	Papers	Papers agree?
air	12 µg/L air	0.86–900	9	6	no (2.9 decades)
ethanol solution	1500 ppb	670–5.56e+03	9	9	yes
food matrix	670 ppb	1.8–1e+04	48	47	no (2.9 decades)
model wine or beer	670 ppb	26–700	4	4	yes
oil	700 ppb	700–700	1	1	one paper
unstated	670 ppb	0.115–6.7e+04	97	84	no (2.9 decades)
water	2 ppb	0.115–1.5e+03	23	20	no (2.1 decades)

Found in

Measured impact first, then profile share

Every ingredient known to contain acetic acid hexyl ester. 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 acetic acid hexyl ester in it.

370 cmpds

443 cmpds

479 cmpds

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