# 3-octenoic Acid

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> Markdown URL: https://additivefacts.com/additives/3-octenoic-acid.md

**Safety rating:** SAFE
**CAS number:** 1577-19-1
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

3-octenoic acid is a naturally occurring fatty acid used as a flavoring agent in food products. It contributes fruity and fatty notes to processed foods and beverages, enhancing their sensory profile.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is 3-Octenoic Acid?

3-Octenoic acid (CAS Number: 1577-19-1) is an unsaturated fatty acid containing eight carbon atoms with a double bond at the third position. It occurs naturally in various foods and is classified as a flavoring agent or flavor adjuvant. This compound belongs to the family of organic acids that contribute to the natural flavor profiles of fruits, fermented products, and other foods. The chemical structure allows it to provide fruity, fatty, and sometimes slightly rancid notes when used in food formulations.

## Common Uses

3-Octenoic acid is utilized primarily in the food and beverage industry as a flavoring compound. Its applications include:

- Fruit-flavored beverages and drinks
- Dairy products including yogurt and flavored milk
- Confectionery and candy formulations
- Baked goods and bakery products
- Processed meat and savory food applications
- Flavor blends and compound flavorings

The acid functions as a flavor precursor and enhancer, contributing complexity to the overall sensory experience of foods. It may be used in combination with other flavor compounds to achieve desired taste profiles. As a naturally-derived or naturally-identical flavoring ingredient, it appeals to manufacturers seeking authentic or clean-label flavor solutions.

## Safety Assessment

According to FDA records, 3-octenoic acid has generated zero adverse event reports and zero product recalls. This absence of reported safety incidents provides a baseline of observational safety data. The compound's natural occurrence in foods suggests a history of exposure without established safety concerns.

The FDA has not granted 3-octenoic acid GRAS (Generally Recognized as Safe) status, which means it has not completed the formal GRAS affirmation process. However, the lack of GRAS status does not indicate a safety problem—rather, it reflects that formal review and documentation may not have been submitted or finalized. Many flavoring agents function in food without GRAS affirmation, operating under FDA flavor regulations for indirect food additives or as naturally-occurring substances.

As a fatty acid, 3-octenoic acid is metabolically related to common dietary components. The body possesses established pathways for processing similar compounds. Standard toxicological considerations for fatty acids suggest low acute toxicity at food-use levels, though formal comprehensive safety studies specific to this compound may be limited in the public domain.

## Regulatory Status

3-Octenoic acid is not listed on the FDA's GRAS list, but this does not prohibit its use in foods. Instead, it may be used as a flavoring agent under 21 CFR 182 (Substances Generally Recognized as Safe) for flavoring agents and related substances, or through the flavor ingredients exemption from certification (FEMA GRAS list), depending on how the manufacturer qualifies it.

The European Food Safety Authority (EFSA) evaluates flavoring compounds through their Flavouring Group Evaluation (FGE) process. Regulatory status in the EU may differ from the United States. Manufacturers using this ingredient in international markets should verify compliance with applicable regional regulations.

As a naturally-derived or nature-identical flavoring agent, it may benefit from less stringent regulatory pathways compared to synthetic chemicals without natural analogs.

## Key Studies

Published scientific literature specifically addressing 3-octenoic acid safety is limited. Most information derives from its characterization as a naturally-occurring compound in foods, general knowledge of fatty acid metabolism, and its use history in flavoring applications. The absence of adverse events in FDA databases and recall records represents the most concrete safety evidence available in the public record.

Researchers studying volatile organic compounds and flavor chemistry have identified 3-octenoic acid as a component in various foods, confirming its natural occurrence. These descriptive studies support its status as a naturally-existing food constituent rather than a novel synthetic chemical.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "3-octenoic Acid — Safety, regulation, and evidence." https://additivefacts.com/additives/3-octenoic-acid. Accessed 2026-05-19.