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