Ethyl Caproate, with the CAS number 123-66-0, is a synthetic aroma chemical commonly used in perfumery for its fruity and sweet characteristics, reminiscent of apple and pineapple. It is often employed in fruity accords and can add a fresh, uplifting note to compositions. Ethyl Caproate typically sits in the top to middle notes of a fragrance formula, where its bright and juicy profile can enhance the overall olfactory experience. In addition to its use in fruit-based fragrances, it may also be found in floral and gourmand compositions, providing a sweet, fruity nuance that complements other ingredients. As with many synthetic aroma chemicals, it is important to consider safety and regulatory aspects when formulating with Ethyl Caproate. While specific IFRA restrictions may apply, it is generally regarded as safe for use in cosmetic products when used within established guidelines. Perfumers should always refer to the latest safety data and regulatory information to ensure compliance and safe usage. — AI-generated summary, 2026-09-02.
A juicy, ripe fruity ester with a distinctive pineapple-apple character and a soft winey, brandy-like nuance. Fresh and diffusive on top, quickly fading to a light sweet fruitiness typical of short-chain fatty acid ethyl esters.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| PINEAPPLE SUPREME | — | 1–5% |
| PINEAPPLE NATPOP | — | — |
Perfume and Flavor Chemicals, page 482.
Colorless liquid.
Insoluble in water, soluble in oils and alcohol. Poorly soluble in propylene glycol, insoluble in glycerin.
Powerful, diffusive, fruity-winey odor, suggestive of apple, banana, pineapple, with a slightly floral undertone.
It finds some use in flavor compositions for imitation apple, pear, banana, cognac, brandy, grape, pineapple, strawberry, etc.
It finds some use in perfumery in the creation of modern fruity-floral topnotes, and it has often been used in connection with aliphatic aldehydes in mossy fragrance types.
Its comparatively powerful effect in flavors puts the limit of concentration to about 7 to 30 ppm calculated on the finished product, highest in chewing gum, lowest in soft drinks.
Produced by direct esterification of ethanol with caproic acid.