Fruity

Ethyl Hexanoate

Note Profile

Natural

About

Ethyl hexanoate is a fruity ester aroma chemical with a bright, juicy character reminiscent of pineapple, banana, and other tropical fruits. It is used in perfumery and flavor applications to impart a fresh, candy-like fruitiness, especially in top notes. Also known as ethyl caproate, it occurs naturally in many fruits but is typically produced synthetically for commercial use.

Scent Profile

Ethyl hexanoate has a distinctly fruity, tropical odor profile dominated by fresh pineapple facets, with supporting nuances of ripe banana, apple, and soft strawberry. It smells sweet, juicy, and slightly waxy, with a light green edge that keeps it from becoming overly cloying. In perfumes it behaves primarily as a sparkling top note, opening brightly and then fading within a few hours to reveal the heart of the composition.

Citrus 0%

Floral 8%

Fruity 80%

Green 18%

Sweet 35%

Warm 10%

Woody 0%

Earthy 0%

Animalic 0%

Fresh 22%

Origin

Chemically, ethyl hexanoate is the ethyl ester of hexanoic (caproic) acid, identified by CAS number 123-66-0 and FEMA 2439. It occurs naturally as a minor volatile component in a wide range of fruits including apples, apricots, pineapples, and other tropical and orchard fruits, as well as in certain wines and dairy products. For perfumery and flavor use it is manufactured via esterification of hexanoic acid with ethanol under controlled industrial conditions, yielding a high-purity aroma ingredient also known as ethyl caproate.

Usage in Perfumery

Perfumers use ethyl hexanoate as a high-impact fruity top note to introduce pineapple, banana, or mixed tropical fruit effects in compositions. It is common in tropical cocktails, playful gourmands, fruity florals, and functional fragrances such as shampoos, shower gels, and air fresheners, where it adds lift and a cheerful character. Typical usage levels span from trace amounts to a few percent of the concentrate, often in combination with other esters like allyl hexanoate, isoamyl butyrate, and lactones to build complex fruit accords without becoming overly artificial.