Chemical Properties
Ethyl palmitate(628-97-7) has a mild, waxy sweet odor. It is nearly tasteless and has a creamy mouthfeel.
Chemical Properties
clear colorless oily liquid after melting
Occurrence
Reported found in mutton, rye bread, rice, bourbon, vanilla, red sage, lemon balm, bilberry, Parmesan cheese,
maple syrup, Jamaican rum, whiskey, grape wine, cognac, cocoa, green tea, mango, corn oil and mastic gum leaf oil.
Uses
A fatty acid found in Amaranth oil; it shows inhibitory activity.
Definition
ChEBI: A long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of palmitic acid with the hydroxy group of ethanol.
Aroma threshold values
Detection: 2 ppm
Taste threshold values
Taste characteristics at 30 ppm: waxy, fruity, creamy and fermented with a vanilla, balsamic nuance.
General Description
Ethyl palmitate(628-97-7) is a one of the major volatile compounds found in cooked rice and Luzhou-flavor raw liquor. It occurs naturally in licorice root and chamomile.
Safety
Palmitic acid ethyl ester(628-97-7), also known as Ethyl palmitate, is a versatile aromatic ester compound widely used as a food additive, fragrance ingredient and cosmetic emollient. Due to the lack of conclusive animal or human evidence, the substance is not classified as "harmful by ingestion". After ingestion, the substance may still harm personal health, especially if there is already significant damage to organs (such as liver, kidneys). Gastrointestinal discomfort may cause nausea and vomiting. However, in an occupational environment, unintentional ingestion is not considered a cause for concern. The Cosmetic Ingredient Safety Panel has evaluated the safety of palmitic acid esters. The panel evaluated the scientific data and concluded that ethylhexyl palmitate, cetyl palmitate and isopropyl palmitate are safe as cosmetic ingredients.
Synthesis
Synthesized by immobilized lipase-catalyzed alcoholysis and esterification in organic solvents.
