methyl hexanoate

fruity ester

Found in 117 ingredients across the CompKitchen flavor graph.

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

2D Lewis Structure

Formula: C7H14O2
Molecular weight: 130.18 g/mol
PubChem CID: 7824 — full record on PubChem

Properties

Odor description: fruity, pineapple, sweet, fresh, apple
Odor threshold — in a food matrix: 10.0 ppb – 1091 ppb median 117 ppb · 6 published values · see all 6 with sources
Volatility: high
CAS number: 106-70-7
Retention index: 1046

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.

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.

Also filed as

methyl caproate

Same molecule, unified here — previously counted and displayed as separate compounds.

Descriptions on file

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.

fruit, fresh, sweet Flavornet Cas, Flavornet Name, Flavordb Odor Column 3 sources agree

—

fruity, green, sweet, orange, banana FlavorDB 2.0, Flavordb Odor Column 2 sources agree

pine FlavorDB 2.0, Flavordb Odor Column 2 sources agree

ether, fresh, fruit, fruity, pineapple, sweet FlavorDB 2.0

Sweet fruity, pineapple, apple and apricot FlavorDB 2.0

ethereal fruity pineapple apricot strawberry tropical fruit banana bacon FlavorDB 2.0

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

6 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.

In a food matrix

10.0 ppb – 1091 ppb

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

Threshold	Matrix	Source	Paper
10.0 ppb	water (food: goat milk)	Literature corpus	24789719, 29234071, 29238032
83.0 ppb	water (food: chocolate)	Literature corpus	24789719, 29234071, 29238032
102 ppb	water (food: fish)	Literature corpus	24789719, 29234071, 29238032
132 ppb	water (food: apple)	Literature corpus	24789719, 29234071, 29238032
931 ppb	water (food: lime)	Literature corpus	24789719
1091 ppb	water (food: unknown)	Literature corpus	29238032

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.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (116.9105 ppb, the engine's canonical value — see the 6 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
wine	1000.0	8.55	PMID 30704594
apple	152.9	1.31	Corpus paper
lime	17.1	0.15	Corpus paper
strawberry	14.1	0.12	Corpus paper
pineapple	9.7	0.08	PMID 30569201
chocolate	0.4	0.00	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain methyl hexanoate. 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 methyl hexanoate in it. Full concentrations are in the OAV table above.

565 cmpds

527 cmpds

479 cmpds

383 cmpds