Allyl Caproate exists as an ester compound with the molecular formula C9H16O2, formed by the reaction of allyl alcohol and caproic acid. This combination produces a liquid with a sweet, fruity aroma that gets noticed quickly in a lab, even without fancy equipment. As someone who has handled esters in various forms, this distinct smell always stands out and often explains why Allyl Caproate crops up in flavors and fragrances. The structure features an allyl group connected to a hexanoate chain, making its chemical identity unique among both synthetic and natural flavoring agents.
In the bottle, Allyl Caproate usually appears as a clear, colorless liquid. It clocks in at a density close to 0.89 g/cm³ at 20°C, a number that helps chemists calculate amounts for mixtures or reactions. Its boiling point falls around 210°C, so it escapes as vapor at a relatively high temperature compared to some other esters. This stability under heat means it stays put even when mixed into food preparation processes. Its specific refractive index hovers near 1.434 at 20°C, providing another marker for purity checks, which matters if you want to distill a large volume or identify it in the lab.
Molecular-level investigation reveals an arrangement where the allyl group (C3H5) links to the caproate chain (C6H11O2), which gives the molecule both volatility and solubility features. The arrangement means it dissolves well in alcohols, ethers, and organic solvents, but water will barely move it. This selective solubility gets exploited in flavor chemistry and perfumery, where precise layering of scents or tastes depends on interactions with different solvents or ingredients. Its structure also determines its chemical reactivity; lab techs notice that exposure to acids or bases leads to hydrolysis, breaking the ester bond and releasing the base alcohol and acid again.
For anyone importing, exporting, or simply tracking chemical substances, the Harmonized System (HS) Code for Allyl Caproate is 2915.90. This code is crucial for compliance when raw material orders cross borders. Mistakes here often lead to customs delays and disruptions for manufacturers of food additives, fragrances, and specialty chemicals. Experience in supply management taught me how misclassification on a manifest can cause entire shipments to stall, so accuracy in labelling matters as much as the science.
In commercial use, Allyl Caproate comes almost exclusively in liquid form, packed in sealed drums or bottles. You rarely see it as a solid, flakes, pearls, or powder, because its melting point keeps it well above room temperature as a liquid. Handling protocols focus on preventing spillage and vapor inhalation since this substance likes to evaporate in open air. In controlled environments, liquid form ensures precise dosing, critical for blending into perfumes, food flavorings, or research chemicals. Anyone who has ever spilled even a few milliliters of this knows the odor takes a while to clear out, so workspace ventilation is a top priority.
As someone who has run titrations, synthesis, and blending steps, density is more than a number on a safety sheet—it’s central to every measurement and calculation. With Allyl Caproate, adjustment for its density affects solution concentrations, storage tank designs, and pipeline flow. It forms clear solutions in most non-polar solvents, mixes evenly with alcohols, and maintains stability if protected from moisture and acids. Solutions containing Allyl Caproate fuel a wide range of applications, including flavor bases and essence extractions, each needing tight control of concentration and chemical purity.
Safety around Allyl Caproate can’t be overstated. Its sweet aroma masks the potential for irritation if inhaled or in contact with skin. Classified as a hazardous substance, it can cause headaches, dizziness, and respiratory discomfort at higher vapor concentrations. Safety data sheets specify gloves, goggles, and ventilated storage. Anyone who has opened a poorly sealed container notices irritation in short order. Long-term exposure risks have prompted regulatory reviews, with limits set for food use and workplace air quality. Disposal requires careful handling to prevent environmental contamination, often by incineration in specialized facilities.
Allyl Caproate finds most of its market as a raw material in flavor and fragrance production. Its flavor profile closely resembles pineapple and other tropical fruits; it gets used at low levels in candy, baked goods, liquor, and soft drinks. Its consistency and shelf-life outpace some natural extracts, making it a preferred choice for mass production. In cosmetics, it helps create complex notes in perfumes and personal care products. Beyond these markets, research labs tap into Allyl Caproate as a synthetic intermediate for producing newer esters, running polymerization tests, or exploring reactive pathways for novel aroma molecules.
As technology advances and safety standards evolve, both producers and users of Allyl Caproate must stay aware of new research. This helps maintain a balance between leveraging its advantages for flavor and fragrance, while limiting risks to health and the environment. Substitution with bio-based or less harmful esters continues to get attention, and improved purification steps deliver higher-quality product for sensitive applications. Anyone in the field knows that staying one step ahead with documentation, safety practices, and consumer transparency turns chemical risk into managed responsibility instead of unforeseen liability.
