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W244112

Sigma-Aldrich

Ethyl laurate

natural, ≥98%, FCC, FG

Synonym(s):

Ethyl dodecanoate, Ethyl laurate, Lauric acid ethyl ester

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About This Item

Linear Formula:
CH3(CH2)10COOC2H5
CAS Number:
Molecular Weight:
228.37
FEMA Number:
2441
Beilstein:
1769671
EC Number:
Council of Europe no.:
375c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.099
NACRES:
NA.21

grade

FG
Kosher
natural

Quality Level

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

Assay

≥98%

refractive index

n20/D 1.432 (lit.)

bp

269 °C (lit.)

density

0.86 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

floral; waxy; soapy; sweet

SMILES string

CCCCCCCCCCCC(=O)OCC

InChI

1S/C14H28O2/c1-3-5-6-7-8-9-10-11-12-13-14(15)16-4-2/h3-13H2,1-2H3

InChI key

MMXKVMNBHPAILY-UHFFFAOYSA-N

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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.

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor
Ma Y-Y, et al
INTERNATIONAL JOURNAL OF FOOD PROCESSING TECHNOLOGY, 3(2), 37-37 (2016)
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 1003-1004 (1997)
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 1003-1004 (1997)
Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus
Talon R, et al.
Enz. Microbiol. Technol., 19(8), 620-622 (1996)
A Botsi et al.
Carbohydrate research, 241, 37-46 (1993-03-17)
The inclusion complexes of cyclomaltoheptaose (beta CD) and heptakis(2,3,6-tri-O-methyl)cyclomaltoheptaose (TM-beta CD) with the four major components of the pheromone of the olive fruit fly (Dacus oleae), namely 1,7-dioxaspiro[5.5]undecane, (-)-alpha-pinene, nonanal, and ethyl dodecanoate, and the complex of heptakis(2,6-di-O-methyl)cyclomaltoheptaose (DM-beta CD)

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