How we scored it
Hexanoic acid (116Da, coconut-derived) + ethanol (46Da, fermentation) minus H2O=144Da; both fragments natural.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Formed by esterifying hexanoic acid, typically recovered from coconut or palm kernel oil, with ethanol from fermentation. Both building blocks are natural-origin.
In plain English
A fruity-smelling ingredient used in fragrance, similar to the scent of pineapple. It's made by combining a coconut-derived acid with alcohol from fermentation.
Structure
ethyl hexanoate
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2Ethyl Hexanoate. PubChem CID 31265. National Center for Biotechnology Information. pubchem.ncbi.nlm.nih.gov ↗
- 3ETHYL HEXANOATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 4ETHYL HEXANOATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=ETHYL%20HEXANOATE