124-06-1

Myristic acid is a saturated fatty acid commonly found in animal and vegetable fats that is frequently used in cosmetics, soaps, perfumes, and flavorings. It increases low density lipoprotein cholesterol making it one of the most hypercholesterolemic of the saturated fatty acids. Myristic acid ethyl ester is a more hydrophobic form of the free acid. It is a marker of excessive ethanol consumption that can be isolated from the hair of an individual.

Clear colorless liquid, solidifying in the cold

Ethyl myristate has a mild, waxy, soapy odor reminiscent of orris.

Reported found in apricot, grape, pear, capsicum, beef, beer, rum, tea, guava, Vitis vinifera, ginger, Gruyere cheese, blue cheese, boiled mutton, cognac, whiskey, sparkling wine, cocoa, coconut meat, mango, corn oil, elderberry and mastic gum leaf oil.

A component from essential oil of natural hawthorn perfume.

ChEBI: A long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.

By esterification of the acid with ethyl alcohol in the presence of gaseous HCl.

Detection: 4 ppm

Taste characteristics at 60 ppm: sweet, waxy and creamy.