Skip to Content
Merck
All Photos(3)

Key Documents

W244015

Sigma-Aldrich

Ethyl lactate

greener alternative

natural, ≥98%, FCC, FG

Synonym(s):

Ethyl 2-hydroxypropionate

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
CH3CH(OH)COOCH2CH3
CAS Number:
Molecular Weight:
118.13
FEMA Number:
2440
EC Number:
Council of Europe no.:
371
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.433
NACRES:
NA.21

grade

FG
Fragrance grade
Kosher
natural

Quality Level

Agency

follows IFRA (guidelines)
meets purity specifications of JECFA

reg. compliance

EU (Regulation 1223/2009)
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

Assay

≥98%

optical activity

[α]20/D −10.5°, neat

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.413 (lit.)

bp

154 °C (lit.)

density

1.031 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Organoleptic

butter; fruity

SMILES string

CCOC(=O)C(C)O

InChI

1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3

InChI key

LZCLXQDLBQLTDK-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

General description

Ethyl lactate is a major volatile flavor compound identified in Chinese Luzhou-flavor type liquor.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application


  • Microwave-Assisted Extraction of Secondary Metabolites Using Ethyl Lactate Green Solvent from Ambrosia arborescens: LC/ESI-MS/MS and Antioxidant Activity.: This paper demonstrates the use of ethyl lactate as a green solvent for extracting bioactive compounds from Ambrosia arborescens. The study shows that ethyl lactate is effective in enhancing the yield and antioxidant activity of the extracted metabolites, supporting its use in sustainable extraction processes (Guillen et al., 2024).

  • Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma.: Ethyl lactate is examined for its role in the malolactic fermentation process in wine production. The research highlights its contribution to the aroma and flavor profile of Cabernet Sauvignon, emphasizing the synergistic effects of microbial interactions (Zhang et al., 2024).

  • Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.: This study investigates the use of ethyl lactate in preserving and enhancing the aroma of peach slices during dehydration and freeze-drying processes. The findings suggest that ethyl lactate helps retain key volatile compounds, improving the sensory qualities of the dried product (Wang et al., 2024).


Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

114.8 °F - closed cup

Flash Point(C)

46 °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’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR?DGGE.
Ding XF, et al.
World Journal of Microbiology & Biotechnology, 30(2), 605-612 (2014)
Elisabetta Ranucci et al.
Macromolecular bioscience, 4(8), 706-713 (2004-10-07)
1-Vinyl-2-pyrrolidinone (VP) oligomers bearing a lactate group at one end (PVP-L) were obtained by chain-transfer controlled radical polymerisation carried out in the presence of ethyl L-lactate as chain-transfer agent (CTA). Their number-average molecular weights were in the range 1500-4000 with
Jun Liu et al.
The Journal of organic chemistry, 77(21), 9718-9723 (2012-10-12)
The efficient and concise synthesis of (-)-orthodiffenes A and C has been accomplished for the first time in eight steps from readily available chiral synthons, D-mannose and D-ethyl lactate. Our work confirmed the complete structure of orthodiffenes A and C
Chiaki Inaba et al.
Applied microbiology and biotechnology, 83(5), 859-864 (2009-03-17)
The whole-cell biocatalyst displaying Candida antarctica lipase B (CALB) on the yeast cell surface with alpha-agglutinin as the anchor protein was easy to handle and possessed high stability. The lyophilized CALB-displaying yeasts showed their original hydrolytic activity and were applied
Jiahua Li et al.
Journal of hazardous materials, 181(1-3), 673-678 (2010-06-18)
In order to explore a practical approach to the remediation of the cadmium (Cd)-contaminated soil in the lower reaches of the Yangtze River, we evaluated the effects of a local willow (Salix x aureo-pendula CL 'J1011') of absorbing, accumulating, and

Articles

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

See All

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service