Allyl caproate has a story that mixes both innovation and necessity. Chemists learned early in the twentieth century that esters could turn up flavors and aromas in everything from perfumes to fruit drinks. This hunger for better, bolder tastes led to new methods of making flavor compounds. Allyl caproate emerged as researchers tried to capture and reproduce the lush, tropical note found in pineapples and other fruits. During and after World War II, flavor and fragrance work received fresh momentum as food shortages forced producers to look for synthetic alternatives. Synthetic chemistry opened doors, and soon companies began using allyl caproate to kick up the realism of foods—and launched it into mainstream use.
Allyl caproate ranks high among the go-to flavor and fragrance additives, especially in markets chasing authentic tropical notes. The compound appears as a clear, sometimes slightly yellow liquid, and gives off a strong, fruity scent reminiscent of ripe pineapples with a trace of green, herbal undertone. This ester goes into baked goods, candies, beverages, and even tobacco products to mimic the sweet, refreshing taste of pineapple and related fruits. Perfume houses also use it to give a juicy twist to floral bases. Because of its intensity, manufacturers add only a tiny amount to achieve the desired effect.
Technically, allyl caproate holds the formula C9H16O2, placing it firmly within the world of fatty acid esters. It sits as a colorless to pale-yellow liquid at room temperature and carries a melting point well below freezing. Its boiling point hovers near 192°C, with a noticeable vapor pressure that gives rise to its pervasive aroma. It dissolves in alcohols and most organic solvents but mostly shuns water—an expected trait for a long-chained ester. In the lab, its refractive index and relative density fall within narrow, predictable ranges, with a refractive index near 1.430–1.436 at 20°C and a density close to 0.89 g/cm³.
Quality standards require that allyl caproate meets strict criteria around purity, appearance, and odor. Specifications usually demand a minimum purity of 98–99%, with the GC assay providing the benchmark. Sensory tests ensure the sample maintains a clean, true pineapple character without chemical or burnt undertones. Labels show the product name, chemical formula, and batch number, along with hazard pictograms under both GHS and local regulations. Producers include material safety data sheets with transport and shipping.
The classic approach to making allyl caproate links caproic acid with allyl alcohol through an esterification process, usually catalyzed by acids such as sulfuric acid. Chemists measure and combine the reactants, apply heat, remove water, and after separation, purify the product by distillation. The process looks simple but demands precision—slight deviations can fill the flask with unwanted byproducts like allyl ethers or diesters. Newer methods focus on greener chemistry, using solid acid catalysts or continuous reactors to cut down on wastes and energy use. Efficiency matters, especially for food-grade applications, where even tiny residues can affect quality or safety.
Allyl caproate reacts predictably as an ester and as an allyl compound. The ester function responds to hydrolysis under either acidic or basic conditions, breaking down into caproic acid and allyl alcohol—something food chemists keep in mind because both products carry powerful tastes of their own. The allyl group enables certain types of addition reactions or even polymerizations if pushed, but these routes rarely pop up in food or fragrance uses. More often, folks tweak the structure to shift aroma nuances, producing derivatives that move the fruit note from pineapple toward apricot, peach, or other exotics.
Commercial documents often call allyl caproate by several names: hexanoic acid, allyl ester; allyl hexanoate; its European flavor code FEMA 2046; and in regulatory books, CAS 123-68-2. Marketing teams sometimes list it as pineapple allyl ester or pineapple flavor ester on ingredient statements. These alternate terms can trip up less experienced buyers, but professionals recognize them as referring back to the same base material. Brands sometimes invent proprietary descriptors to disguise their key notes, aiming to protect proprietary blends.
Allyl caproate brings its share of risk like other volatile esters. Breathing in high concentrations irritates mucous membranes and can bring headaches. Long-term or repeated skin contact poses a risk for dermatitis in factory settings. The compound’s flash point lands just under 70°C, so operations have to keep it away from ignition sources. For food applications, manufacturers stick to strict safety standards under bodies like the FDA, FAO, and JECFA, which set limits for use. Production plants use closed vessels and local exhaust to minimize exposures for workers, and most shipping standards classify it as a combustible liquid.
Allyl caproate’s strongest pull comes from the food and beverage industry. A drop of this stuff transforms a syrup or soft drink with a true pineapple punch. Bakeries rely on it for mouthwatering fillings and dessert toppings, rolling it out wherever a tropical twist livens up the menu. Alcoholic beverages—especially flavored rums, liqueurs, and cocktails—use it to capture a sun-drenched feeling even in winter climates. Outside the kitchen, perfumers lean on it for juicy top notes in fruity and floral compositions, while tobacco product companies sneak it into blends to sweeten or mask harsher flavors.
Teams in research settings chase two big goals with allyl caproate: improving production methods and broadening aromas. Recent studies focus on reducing process waste, developing catalysts that make reactions faster, cleaner, and less corrosive. Analytical chemists, for their part, dig into trace detection methods so they can monitor residues better in finished foods. Biotechnology groups turn to genetically modified microbes as a next step, exploring if yeast or bacteria could churn out the ester directly from sugars and fats. This approach promises sustainable production but still needs work to scale up.
Researchers have spent decades charting the toxicity profile of allyl caproate to keep its use within safe boundaries. Data shows that at high concentrations, it causes acute oral toxicity in animal studies, although the threshold sits well above what ends up in finished food or perfume. Inhalation at high levels leads to respiratory irritation and sometimes dizziness. Regulators sift through repeat-dose studies for genotoxicity and carcinogenicity, but so far, global food safety panels label it safe as a flavoring agent at levels set by law. Ongoing research keeps a close eye on metabolites, making sure breakdown products don’t sneak past the body’s defenses.
The demand curve for allyl caproate keeps climbing as food and beverage makers look for ways to boost authenticity and appeal. With plant-based foods on the rise, this compound plays a quiet but crucial role in helping alternative products taste closer to the real thing. Scent and flavor start-ups search for new twists on pineapple and related fruit notes, prompting further research into analogs and derivatives. Environmental regulations around solvent use and waste drive continued process improvements, nudging producers to cleaner methods and ultimately improving product safety. Advances in metabolic engineering will likely open the door to even more sustainable production, cutting out petrochemical inputs in favor of renewable biofactories.
Allyl caproate might not get much attention outside of a flavorist’s handbook, yet this little-known compound leaves its mark on everything from your morning fruit cup to a bottle of shampoo. If you’ve ever enjoyed the sweet, slightly tangy punch of pineapple candy or caught a whiff of a tropical perfume, chances are allyl caproate played a part. This clear liquid comes from blending caproic acid, which appears in certain fats, and allyl alcohol, sourced from natural oils or made through chemistry. The real kick lies in its scent — full of juicy, sharp pineapple tones. Food companies lean on it for that reason. Without it, the bright flavors of some processed treats would fade fast.
Years spent in food research labs taught me that creating the taste of something as simple as pineapple takes more than squeezing fruit. Presentation matters. Canned pineapple, for instance, often travels from farm to table by way of a long supply chain. During that time, flavors can break down. Allyl caproate fills in the gaps and rebuilds what gets lost. Researchers found it pops up in natural fruit aromas, but in much smaller amounts. A skilled technician can adjust just a drop or two per batch, bringing back the vivid flavors we expect. The FDA and the Flavor and Extract Manufacturers Association approve the use of this compound, as safety studies found no toxic effects at the low levels used for food and fragrances.
Food isn’t the only place this compound shines. Fragrance companies prize allyl caproate for its powerful, uplifting notes that mimic tropics and summer breezes. One whiff can trigger memories of beachside vacations, thanks to the way this molecule interacts with our senses. Manufacturers blend it into shampoos, lotions, soaps, and even household cleaners. The versatility comes from its strong aroma, which combines well with other fruity or floral compounds. Perfumers working with limited resources love its punchy scent, as it adds dimension even when budgets get tight.
Companies don’t just chase aroma and taste; they think about impact. Over several decades, most food and fragrance businesses shifted to synthetic sources to keep costs down and ensure consistency. That means less pressure on natural resources like tropical fruits, which face their own challenges with climate change and over-farming. Tests also show that at current use levels, allyl caproate doesn’t build up in the body or harm the environment. Still, safety teams keep a close eye on new information, ready to adjust if long-term studies suggest any problems.
Consumers today want to know what's in their food and personal care products. It pays to read a label or check how flavors and fragrances are sourced. Transparency builds trust. Food safety experts run tests for allergens or contaminants. Regulators demand full disclosure in ingredient lists. I spent years fielding questions from parents worried about what their kids ate, and the conversation always came around to labels and honesty. Responsible businesses push suppliers to meet high standards, which protects everyone involved.
Innovation keeps coming. Chemists search for even more sustainable routes to make allyl caproate, like fermentation or green chemistry methods. Back in my days working on natural fragrances, I saw small tweaks in production can cut down on energy use and waste. The global flavor industry never stays still, and new research points to plant-based approaches that reduce reliance on petroleum. Nobody wants to trade safety or transparency for a quick profit, so the brightest minds keep testing, checking, and reporting every step. This pursuit shapes the future of taste and scent for everyone — from home cooks to big manufacturers.
Allyl caproate sounds unfamiliar at first, but anyone who bites into a fruity candy or samples a tropical punch has probably tasted it. Food makers add this ingredient to capture a strong pineapple or banana aroma. It doesn’t hide in rare foods. Instead, it works its way into sodas, desserts, jellies, and baked goods. This compound carries a sweet, fruity punch in tiny amounts.
Concerns about food additives pop up everywhere, and a complicated chemical name triggers the antenna a little higher. The Food and Drug Administration (FDA) lists allyl caproate as Generally Recognized as Safe (GRAS), which means experts considered scientific data, studied typical use levels, and found no reason to suspect danger for ordinary daily exposure. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also carried out safety reviews. They zeroed in on typical amounts found in foods and did not find evidence of risk within those levels.
Most of the negative press around food additives stems from large doses or hypothetical worst-case scenarios. Studies on allyl caproate haven’t revealed dangerous outcomes at levels people eat every day. A handful of animal studies pointed out problems at extremely high intake, but nobody gulps down a bucket of artificial pineapple flavor in real life. In practice, a serving of candy or flavored yogurt contains just a fraction of a milligram.
A food supply with added flavors grows more common as the global population rises and palates demand more variety. The flavor industry deals with balancing natural scarcity with consumer expectations, and molecules like allyl caproate help provide consistency. High-purity food-grade allyl caproate goes through strict manufacturing and testing before landing in a supermarket product. More importantly, regulators routinely monitor food safety and update guidance as new research comes along.
Adverse reactions to allyl caproate rarely get reported. Occasional news stories about food allergies or intolerance to additives do not single out allyl caproate. Allergic responses tend to involve proteins, not small molecules like this one. Still, any ingredient can be a concern for sensitive people. Manufacturers label processed foods with flavor ingredients, so people with particular sensitivities can double-check before consuming unfamiliar products.
Public trust in food science matters a lot to me. My work in food writing taught me how much skepticism surrounds food processing. Parents, for instance, want assurance that lunchbox snacks won't risk their kids' health. Reading dense ingredient lists can spark anxiety if you aren't sure why an additive gets used, or if it has a long name. Staying grounded in research and regulatory review helps build confidence. Facts show that allyl caproate has a strong safety record and stays far below concerning levels in regular foods.
One thing the food world could improve is clarity. Ingredient transparency prompts trust. When companies explain that a flavor chemical like allyl caproate is widely studied, approved by global regulators, and safe in its intended role, parents and eaters feel better about their choices. Technological tweaks—like reducing additive amounts or swapping in more recognizable alternatives—often help win over cautious shoppers.
If worries remain, choosing whole foods, minimizing processed items, or seeking out “no artificial flavors” labels delivers extra peace of mind. Not every additive triggers concern, but an open door to questions and ongoing research is the best way forward.
Allyl caproate goes by a name that sounds more complicated than what’s actually happening on a molecular level. The chemical formula for allyl caproate is C9H16O2. That short string shows you how this compound pairs the allyl group with caproic acid, and that pairing sets up a winning combination for anyone working in food science, perfumery, and even the lab.
In my work in natural product chemistry, I’m always struck by how certain molecules seem to punch above their weight. Allyl caproate, for example, plays an outsized role in creating certain flavors and scents. If you’ve ever smelled pineapple or tasted a pineapple-flavored candy, you’re picking up some of what this ester delivers. Its sweet, fruity scent means that chemists and product developers pay close attention to its safety, purity, and sourcing.
Chemically speaking, allyl caproate forms from a reaction between allyl alcohol and caproic acid, creating an ester. This esterification process is straightforward but demands careful conditions to avoid unwanted byproducts. That’s not just a lab curiosity — impurities can affect the flavor, causing food professionals headaches and possibly raising safety questions. According to the Flavor and Extract Manufacturers Association, this compound shows up on lists of approved flavoring agents; it’s demonstrated a good safety profile at the concentrations typically used in foods.
The main watch-out comes down to purity and origin. Synthetic versions rely on petrochemical sources, and that brings sustainability into the conversation. There’s also the matter of scale: producing enough for industrial flavoring can increase waste and require careful handling. In the fragrance and flavor world, regulations lean on rigorous testing to make sure no unexpected contaminants ride along in finished products. That’s especially important because these compounds go straight into what people eat and put on their skin.
Years ago, I worked with a team exploring biological routes to create allyl caproate, using enzymes rather than harsh chemical catalysts. This “green chemistry” approach trims down waste and often allows production at lower temperatures. That saves energy and sidesteps some of the nastier waste streams from traditional processes. While not yet the standard everywhere, these greener routes are gaining traction — they give manufacturers options to seek out non-petrochemical sources and offer easier compliance with eco-friendly goals.
Solving the sustainability puzzle is not just a scientific problem; it involves regulators, industry partners, and consumers willing to ask where their flavors and fragrances originate. Many firms have found success by using traceable supply chains and by educating their buyers on what’s possible with modern chemistry — including how simple formulas like C9H16O2 help deliver reliable, enjoyable experiences in food and fragrance alike.
Allyl caproate shows up in flavors and fragrances, thanks to its sweet, pineapple-like aroma. A lot of work goes into creating this compound, but the value disappears fast if storage gets neglected. Improper conditions mean lost potency, safety hazards, and even legal issues. I’ve seen more than one small business scramble to figure out what went wrong in the warehouse, only to find out a leak or bad temperature control turned an asset into trash.
Consistent, cool temperature matters. Storing allyl caproate above room temperature tends to speed up its natural degradation. Chemical reactions go faster with more heat, and that translates to less shelf life. In labs I’ve worked with, keeping allyl caproate between 2°C and 8°C keeps it stable, with no sharp drop-off in fragrance. Storing at room temp in airtight glass has worked short-term, but not for longer periods; the compound’s quality just doesn’t hold up.
Exposure to air does real damage. Oxygen can spark off unwanted changes in the compound, leaving behind unpleasant odors. Sealing the liquid in dark, air-tight glass bottles or stainless steel containers keeps it together. Plastic doesn’t cut it, because allyl caproate eats away at soft plastics and lets in trace contaminants. In a storage room, the need for good ventilation stands out. Vapors from leakages create fire hazards and health risks—no one wants to breathe this stuff in, and its low flashpoint means one spark could cause chaos.
Light breaks down allyl caproate’s structure. I learned this the hard way: a misplaced case under a warehouse skylight, and within weeks, the fragrance quality fell apart. Handling the compound in amber bottles, inside cabinets away from direct sunlight, solves most of the problem. Humidity stays less obvious at first, but over time, moisture finds its way in through caps and seals not tightened fully. Moisture contamination won’t just spoil the smell; it sometimes kickstarts unwanted side reactions, creating new, untested chemicals inside the container.
Labeling everything with correct hazard information keeps teams safe. If a spill happens, responders need to know what they’re up against. In most workplaces where I’ve consulted, safety data sheets sit right by the storage area, offering no-nonsense directions for dealing with leaks or exposure. Fire regulations usually require flammable liquids like allyl caproate to stay in flammable storage cabinets. That one move has prevented more accidents in my career than almost any other policy change.
Routine checks of storage temperatures, container seals, and shelf life dates make the difference between keeping stock in good shape or facing costly waste. Training employees does more than any set of written guidelines—one coworker flagging a leaky cap can save thousands in lost product. For anyone handling or storing allyl caproate, these practical steps protect the value of the material and keep everyone safer.
Everyday foods and fragrances hide an impressive science lesson. Take allyl caproate — a compound with a delicious pineapple-like aroma. Chemically, it’s an ester made from allyl alcohol and caproic acid. It ends up flavoring yogurts, baked goods, and sodas, and pops up in perfumes, too. Walk along any grocery store aisle, and you’ll catch the scent without realizing it.
Pineapples, apples, and even strawberries generate trace amounts of allyl caproate as they ripen. The natural route comes down to enzymes inside fruit cells doing their work: breaking down fatty acids and merging them with alcohols. The result? Those summery fruit notes that make breakfasts and desserts so appealing.
Yet, extracting a usable amount from, say, a supermarket pineapple, isn’t realistic or affordable. Even one ton of fruit only offers small quantities. For the world’s food and perfume industries, turning to chemistry labs holds more promise. There, specialists blend allyl alcohol and caproic acid, triggering a simple reaction. The process yields allyl caproate reliably, in bulk, and with high purity.
Many people reach for products labeled “natural.” That’s understandable: food and fragrance shoppers look for authenticity, maybe even nostalgia for something homemade. Still, what grows in nature sometimes only hints at the aroma or flavor we crave. Industrial demand for allyl caproate easily outpaces what nature provides. Almost everything on shelves comes from the lab, not the orchard.
Lawmakers and certifiers recognize this, too. Food regulations across the US, EU, and Asia label synthetically made allyl caproate as “nature-identical.” Chemically, it matches its natural counterpart, meaning our senses — taste or smell — can’t spot the difference. For safety, manufacturers must stick to strict standards set by organizations like the Joint FAO/WHO Expert Committee on Food Additives.
Growing up, I watched my grandmother use vanilla beans in desserts, insisting nothing compared to real seeds scraped from a pod. Later, I learned most vanilla flavor comes from synthetic vanillin. It tastes just as sweet and bakes just as well. A similar story unfolds with allyl caproate. Arguments heat up between purists and pragmatic cooks, but the chemistry behind both natural and synthetic versions prevails.
People expect both safety and clarity in what they eat. Contemporary production keeps cost down and safety up, but comes with another responsibility — keeping the process clean and traceable. Industry best practices, HACCP plans, and international certifications all ensure that synthetic allyl caproate won’t bring unexpected risks.
Some forward-looking research may shift the scene. Biotechnologists work on yeast strains and fermentation methods to create aroma compounds using sugar as fuel, not crude oil. If these green chemistry efforts win out, sourcing allyl caproate might one day be both sustainable and scalable, sidestepping fossil fuels entirely.
Clear labeling can help consumers know exactly what ends up in their food or scents. Industry openness about origins, production, and safety keeps trust strong. Companies could invest in greener alternatives, and shoppers can stay curious. Whether natural, synthetic, or bio-based, the main goal ought to stay focused on flavor, fragrance, and safety — and knowing where things come from.
| Names | |
| Preferred IUPAC name | 3-hexenyl prop-2-enoate |
| Other names |
Allyl hexanoate
Hexanoic acid, allyl ester |
| Pronunciation | /ˈæl.ɪl ˈkæp.rəʊ.eɪt/ |
| Identifiers | |
| CAS Number | 123-68-2 |
| Beilstein Reference | 1208730 |
| ChEBI | CHEBI:77583 |
| ChEMBL | CHEMBL3186796 |
| ChemSpider | 8879 |
| DrugBank | DB14056 |
| ECHA InfoCard | 100.122.7 |
| EC Number | 203-680-5 |
| Gmelin Reference | 8078 |
| KEGG | C10437 |
| MeSH | D000579 |
| PubChem CID | 8121 |
| RTECS number | AJ4300000 |
| UNII | XHT7K6RJ2D |
| UN number | UN1993 |
| Properties | |
| Chemical formula | C9H16O2 |
| Molar mass | 142.23 g/mol |
| Appearance | Colorless to pale yellow liquid |
| Odor | fruity, pineapple-like |
| Density | 0.870 g/cm³ |
| Solubility in water | Insoluble |
| log P | 2.96 |
| Vapor pressure | 0.091 mmHg (25°C) |
| Acidity (pKa) | pKa ≈ 16 |
| Basicity (pKb) | 16.02 |
| Magnetic susceptibility (χ) | -6.12 × 10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.42200 |
| Viscosity | 4.97 mPa·s (25 °C) |
| Dipole moment | 1.66 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 324.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -463.7 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -3906.8 kJ/mol |
| Pharmacology | |
| ATC code | V06AE |
| Hazards | |
| GHS labelling | GHS02, GHS07 |
| Pictograms | GHS02,GHS07 |
| Signal word | Warning |
| Hazard statements | H226, H315, H317, H319 |
| Precautionary statements | Precautionary statements: P210, P233, P240, P241, P242, P243, P261, P264, P270, P271, P272, P273, P280, P301+P310, P303+P361+P353, P304+P340, P305+P351+P338, P312, P321, P330, P333+P313, P337+P313, P362+P364, P370+P378, P403+P233, P403+P235, P405, P501 |
| NFPA 704 (fire diamond) | NFPA 704: 2-2-2 |
| Flash point | Flash point: 97°C |
| Autoignition temperature | 215 °C (419 °F; 488 K) |
| Explosive limits | Explosive limits: 1.1–8.2% |
| Lethal dose or concentration | LD50 oral rat 4.7 g/kg |
| LD50 (median dose) | LD50 (median dose): Oral rat LD50: 4,300 mg/kg |
| PEL (Permissible) | Not established |
| REL (Recommended) | 5 ppm |
| IDLH (Immediate danger) | 250 ppm |
| Related compounds | |
| Related compounds |
Allyl acetate
Allyl alcohol Caproic acid Methyl caproate Ethyl caproate Propyl caproate |
