# 6-hydroxy-3,7-dimethyloctanoic Acid Lactone

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**Safety rating:** SAFE
**CAS number:** 499-54-7
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

6-hydroxy-3,7-dimethyloctanoic acid lactone, commonly known as massoia lactone, is a naturally occurring organic compound used as a flavoring agent in food products. It imparts a creamy, coconut-like flavor profile and is derived from or chemically synthesized to replicate compounds found in natural sources.

## 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 6-hydroxy-3,7-dimethyloctanoic Acid Lactone?

6-hydroxy-3,7-dimethyloctanoic acid lactone (CAS Number: 499-54-7) is an organic lactone compound belonging to the class of flavor compounds. It is structurally similar to naturally occurring flavor compounds found in certain plant sources, particularly in massoia bark. The compound exists as a white to off-white crystalline solid and is lipophilic, making it suitable for incorporation into fatty food systems.

The lactone ring structure is characteristic of many natural flavor compounds and contributes to its sensory properties. This compound can be synthesized through chemical processes designed to replicate its natural occurrence, making it available for use in food applications without relying exclusively on natural extraction.

## Common Uses

Massoia lactone is utilized primarily in flavoring applications for processed foods and beverages. Its creamy, coconut-like, and buttery flavor notes make it valuable in:

- Dairy products including yogurts, ice creams, and flavored milk beverages
- Bakery products and baked goods
- Confectionery items such as candies and chocolate products
- Beverage formulations seeking tropical or creamy flavor profiles
- Savory applications in seasonings and flavor blends

The compound is typically used in very small quantities—measured in parts per million—due to its potent flavor impact. This characteristic makes it economically efficient for manufacturers while keeping overall additive exposure minimal in finished products.

## Safety Assessment

The safety profile of 6-hydroxy-3,7-dimethyloctanoic acid lactone reflects several key factors:

**FDA Data**: The compound has generated zero adverse event reports in FDA databases and has not been associated with any product recalls. This absence of reported safety incidents represents a substantial safety track record in commercial use.

**GRAS Status**: This additive does not hold GRAS (Generally Recognized as Safe) designation from the FDA. GRAS status represents formal FDA acknowledgment of safety for a specific use; its absence does not indicate the substance is unsafe, but rather that formal GRAS notification procedures were not pursued or completed. Many flavoring compounds operate safely in commerce without GRAS designation.

**Chemical Properties**: As a lactone compound, it shares structural similarities with many naturally occurring flavor compounds that have long histories of safe use. The compound's lipophilic nature means it distributes into fatty components of food rather than remaining in aqueous solutions, potentially limiting systemic absorption.

**Exposure Considerations**: Because massoia lactone is used at very low concentrations (typically less than 10 ppm in finished products), actual dietary exposure remains minimal. Flavor compounds are generally evaluated based on intended use levels and resulting human exposure.

## Regulatory Status

Regulatory approaches to massoia lactone vary by jurisdiction:

- **United States**: The compound may be used in flavoring formulations under FDA regulations for food additives, though without GRAS designation it requires documentation of safe use or petition submission for certain applications.
- **European Union**: Similar lactone flavoring compounds have been evaluated by EFSA (European Food Safety Authority), though specific authorizations vary by intended use.
- **International**: The compound appears in various national food additive registries and flavor databases, indicating acceptance in multiple regulatory jurisdictions.

Manufacturers utilizing this compound typically maintain documentation supporting its safe use at intended levels, including data on chemical identity, purity specifications, and intended use concentrations.

## Key Studies

Scientific literature on massoia lactone and structurally similar lactone compounds indicates:

- Lactone flavor compounds are generally recognized for low systemic toxicity due to rapid metabolism and excretion
- Sensory evaluation studies confirm the compound's flavor potency, supporting its use at minimal concentrations
- No published research has identified specific safety concerns at levels used in food flavoring applications
- The compound's chemical stability and behavior in food matrices have been characterized in flavor chemistry literature

The absence of published adverse findings, combined with the minimal exposure levels in food applications, supports the practical safety of this ingredient when used according to established flavor industry practices and regulatory guidelines.

## 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. "6-hydroxy-3,7-dimethyloctanoic Acid Lactone — Safety, regulation, and evidence." https://additivefacts.com/additives/6-hydroxy-3-7-dimethyloctanoic-acid-lactone. Accessed 2026-05-19.