Ethyl undecanoate has a coconut-like odor
Reported found in apple, butter, grape, brandy, wheat bread, rum, whiskey, wine, cognac, butter, plum brandy
and sake.
Ethyl undecanoate was used to prepare the corresponding aldehyde in the presence of Lithium diisobutyl-t-butoxyaluminum hydride (LDBBA).
ChEBI: Ethyl undecanoate is a fatty acid ester.
By reduction of the l-undecen-ll-oic acid ethyl ester with hydrogen in the presence of Ni at 180°C; or by direct esterification of n-undecanoic acid with ethyl alcohol under reflux.
Aroma characteristics at 1.0%: rum-like, estry, fatty and waxy, soapy with creamy nuances.
Taste characteristics at 15 ppm: cheesy, buttery, creamy, rum and cognac-like, with fruity apple and banana
nuances. Taste characteristics at 25 ppm: waxy, creamy, slight fruity with coconut and cherry nuance.
Ethyl undecanoate is a volatile fatty acid ethyl ester (FAEE) commonly found in alcoholic beverages. It is also reported to occur in fermented wheat germ extract.
