106-33-2

Description

Ethyl laurate (also known as ethyl dodecanoate) is a kind of laurate ester formed by the esterification between ethanol and laurate. It can be used as a fruity flavoring agent. It can be found in alcoholic beverages such as wine during fermentation process. It is presented in many kinds of fruits such as apple, apricot, guava, melon, etc as well as in wheatbread, crispbread, ginger, whisky, fruit brandies and wine.

Chemical Properties

clear colorless to slightly yellowish liquid

Occurrence

Reported found in bourbon, Irish whiskey, white wine, apple, apple juice, melon, pineapple, crispbread, blue cheese, cheddar cheese, Swiss and other cheeses, butter, milk, pork liver, beer, cognac, rum, whiskey, cider, sherry, grape wines, cocoa, coconut meat, passion fruit juice, mango, fruit brandies, loquat and pawpaw.

Uses

Ethyl Dodecanoate is a natural food flavor ingredient, and a component of essential fatty acids.

Preparation

From lauroyl chloride and ethyl alcohol in the presence of Mg in ether solution, or by transesterification of coconut oil with ethyl alcohol in the presence of HCl.

Definition

ChEBI: A fatty acid ethyl ester of lauric acid.

Taste threshold values

Taste characteristics at 50 ppm: waxy, soapy and floral with a creamy, dairy and fruity nuance

General Description

Ethyl laurate can be used as a flavoring and fragrance ingredient It has been identified as one of the main volatile compounds in Chinese liquors.

Safety Profile

Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes.

Metabolism

Ethyl laurate is probably hydrolysed to ethyl alcohol and lauric acid, which then undergo normal metabolism (Fassett, 1963).

Who Evaluation

Evaluation year: 1996