METHYL MYRISTATE

Description

Methyl myristate has a honey and orris-like odor with a corresponding flavor at trace levels. May be prepared by direct esterification of methanol with myristic acid in the presence of gaseous HCL.

Chemical properties

clear colorless to yellowish liquid

Chemical properties

Methyl myristate has a faint onion, honey and orris-like odor and a corresponding flavor at trace levels.

The Uses of METHYL MYRISTATE

Methyl myristate may be used as an intermediate polarity oil component of oil-in-water, especially “Pickering-type”, emulsions.

The Uses of METHYL MYRISTATE

Intermediate for myristic acid detergents, emul-sifiers, wetting agents, stabilizers, resins, lubricants,plasticizers, textiles, animal feeds, standard for gaschromatography, flavoring.

The Uses of METHYL MYRISTATE

Methyl myristate may be used as an analytical reference standard for the quantification of the anayte in Mentha piperita?L. extract using gas chromatography coupled to mass spectrometry.

The Uses of METHYL MYRISTATE

Methyl myristate finds limited use in perfume compositions, not only in Orris bases with Ionones, but also in Mimosa, Cassie, Tuberose, Honey-suckle, etc. It performs well in powder perfumes with musks and Methylionones. The ester finds some use in flavor compositions, mainly in Honey and a few types of fruit flavor. The concentration is normally only traces, or from 0.2 to 2 ppm.

Definition

Themethyl ester of myristic acid.

Preparation

By direct esterification of methanol with myristic acid in the presence of gaseous HCl.

Taste threshold values

Reported found in violet roots, apple, banana, bilberry, grapes, papaya, blackberry, strawberry, chive, tomato, cheeses, milk powder, smoked fish, cocoa, tea, coconut oil, passion fruit, beans, mushroom, Bantu beer, plum and apple brandy, rhubarb, buckwheat, Bourbon vanilla, mountain papaya, cooked shrimp, turnip, Chinese cabbage, clam, mussels, cape gooseberry and pawpaw.

General Description

Methyl myristate is a fatty acid methyl ester commonly used as a flavoring essence.
It is one of the main:

• phytochemical constituent of Cycas Beddomei cones
• volatile flavor component of γ-aminobutyric acid (GABA) tea