| Identification | More | [Name]
Ethyl laurate | [CAS]
106-33-2 | [Synonyms]
DODECANOIC ACID ETHYL ESTER
ETHYL DEDECANOATE
ETHYL DODECANOATE
Ethyl dodeconoate
ETHYL DODECYLATE
ETHYL LAURATE
FEMA 2441
LAURIC ACID ETHYL ESTER
RARECHEM AL BI 0157
Ethyl laurinate
Ethyl n-dodecanoate
ethyl n-dodecanote
ETHYL LAURATE 98+% FCC
ETHYL LAURATE 98+% NATURAL FCC
Ethyl laurate, 99+%
ethyllaurate,ethyldodecanoate
LAURIC ACID ETHYLESTER(SG)
Laurate ethyl
Ethyllaurat
ETHYL LAURATE, NATURAL | [EINECS(EC#)]
203-386-0 | [Molecular Formula]
C14H28O2 | [MDL Number]
MFCD00015065 | [Molecular Weight]
228.37 | [MOL File]
106-33-2.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to slightly yellowish liquid | [Melting point ]
-10 °C | [Boiling point ]
269 °C(lit.) | [density ]
0.863 | [vapor pressure ]
0.1 hPa (60 °C) | [FEMA ]
2441 | [refractive index ]
n20/D 1.432
| [Fp ]
>230 °F
| [storage temp. ]
−20°C
| [solubility ]
Chloroform, Ethyl Acetate | [form ]
Oil | [color ]
Clear Colourless | [Odor]
at 100.00 %. sweet waxy floral soapy clean | [biological source]
synthetic | [Odor Type]
waxy | [Water Solubility ]
insoluble | [JECFA Number]
37 | [Merck ]
14,3818 | [BRN ]
1769671 | [Henry's Law Constant]
7.7×10-3 mol/(m3Pa) at 25℃, Krop and Velzen (1997) | [Dielectric constant]
2.7（142℃） | [Major Application]
flavors and fragrances | [Cosmetics Ingredients Functions]
PERFUMING
SKIN CONDITIONING - EMOLLIENT | [InChI]
1S/C14H28O2/c1-3-5-6-7-8-9-10-11-12-13-14(15)16-4-2/h3-13H2,1-2H3 | [InChIKey]
MMXKVMNBHPAILY-UHFFFAOYSA-N | [SMILES]
CCCCCCCCCCCC(=O)OCC | [LogP]
6.02 | [CAS DataBase Reference]
106-33-2(CAS DataBase Reference) | [NIST Chemistry Reference]
Dodecanoic acid, ethyl ester(106-33-2) | [EPA Substance Registry System]
106-33-2(EPA Substance) |
| Questions And Answer | Back Directory | [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).
|
| Hazard Information | Back Directory | [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. | [Definition]
ChEBI: A fatty acid ethyl ester of lauric acid. | [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. | [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. | [Metabolism]
Ethyl laurate is probably hydrolysed to ethyl alcohol and lauric acid, which then undergo normal metabolism (Fassett, 1963). | [Solubility in organics]
Soluble in alcohol, miscible with oils.
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