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| Product Name: | Ethyl laurate | | Synonyms: | Ethyl laurinate;Ethyl n-dodecanoate;ethyl n-dodecanote;RARECHEM AL BI 0157;ETHYL LAURATE;ETHYL DODECANOATE;Ethyl dodeconoate;ETHYL DODECYLATE | | CAS: | 106-33-2 | | MF: | C14H28O2 | | MW: | 228.37 | | EINECS: | 203-386-0 | | Product Categories: | | | Mol File: | 106-33-2.mol |  |
| | Ethyl laurate Chemical Properties |
| Safety Statements | 23-24/25 | | WGK Germany | 2 | | Autoignition Temperature | >300 °C | | TSCA | Yes | | HS Code | 29159080 | | HS Code | 29341000 | | Toxicity | LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
| | Ethyl laurate Usage And Synthesis |
| 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.
| | References | [1]Yuan, Jinliang. "Synthesis of Ethyl Laurate under Microwave Irradiation." Flavour Fragrance Cosmetics (2006).
[2]Wang, Yuning, et al. "Changes in aroma composition of blackberry wine during fermentation process." (2012).
| | Description | Lauric acid is a common 12-carbon saturated fatty acid plentiful in coconut and other nut oils. Saturated fatty acids induce the expression of cyclooxygenase-2, an effect that is significant at 25 μM in RAW 264.7 cells, with lauric acid being the most potent of the C:8-18 fatty acids. Ethyl laurate is a more lipophilic and less toxic form of the free acid. It is one of the medium-chain fatty acid ethyl esters that is released during the anaerobic fermentation of Saccharomyces cerevisiae along with the free acid. | | Chemical Properties | clear colorless to slightly yellowish liquid | | Chemical Properties | Ethyl laurate has a floral, fruity odor. | | 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 | Ethyl laurate is prepared 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: Ethyl laurate is a fatty acid ethyl ester of lauric acid. It has a role as a metabolite. | | 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). |
| | Ethyl laurate Preparation Products And Raw materials |
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