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.
clear colorless to yellowish liquid
Methyl myristate has a faint onion, honey and orris-like odor and a corresponding flavor at trace levels.
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.
Intermediate for myristic acid detergents, emul-sifiers, wetting agents, stabilizers, resins, lubricants,plasticizers, textiles, animal feeds, standard for gaschromatography, flavoring.
Methyl myristate may be used as an intermediate polarity oil component of oil-in-water, especially “Pickering-type”, emulsions.
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.
Themethyl ester of myristic acid.
By direct esterification of methanol with myristic acid in the presence of gaseous HCl.
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.
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
