Ethyl laurate

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.

The Uses of Ethyl laurate

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

What are the applications of Application

Lauric Acid ethyl ester is released during the anaerobic fermentation of Saccharomyces cerevisiae

Definition

ChEBI: Ethyl laurate is a fatty acid ethyl ester of lauric acid. It has a role as a metabolite.

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.

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).

Solubility in organics

Soluble in alcohol, miscible with oils.