FlavScents AInsights Entry: Ethyl Myristate (CAS: 124-06-1)

1. Identity & Chemical Information

• Common Name(s): Ethyl Myristate
• IUPAC Name: Ethyl tetradecanoate
• CAS Number: 124-06-1
• FEMA Number: 2448
• Other Identifiers: FL number 09.013
• Molecular Formula: C16H32O2
• Molecular Weight: 256.42 g/mol

Ethyl myristate is an ester formed from myristic acid and ethanol. It is characterized by its long carbon chain, which contributes to its low volatility and waxy, fatty odor profile. The ester functional group is crucial for its odor characteristics, providing a mild, fruity scent that is often used to impart a creamy, smooth texture in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl myristate is known for its mild, waxy, and slightly fruity odor. It is often described as having a creamy, fatty scent that can add a smooth, rounded character to fragrance and flavor compositions. The intensity of its odor is relatively low, making it suitable as a background note or modifier rather than a primary impact note. Its diffusion is moderate, allowing it to blend well with other ingredients without overpowering them.

Taste and odor thresholds for ethyl myristate are not well-documented, but its sensory role is typically as a background realism enhancer, providing a subtle, creamy undertone in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl myristate is naturally found in a variety of plant and animal sources, including nutmeg, coconut oil, and palm kernel oil. It is formed through the esterification of myristic acid, a common saturated fatty acid, with ethanol. This reaction can occur naturally in the presence of enzymes or can be catalyzed chemically in industrial settings.

In the context of "natural flavor" or "natural fragrance" designations, ethyl myristate can be considered natural if derived from natural sources through physical or enzymatic processes.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethyl myristate is used in a variety of flavor categories, including dairy, confectionery, and bakery products. Its primary functional role in flavor systems is to impart a creamy, smooth mouthfeel and to enhance the richness of the overall flavor profile. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to a waxy or soapy taste.

Stability considerations for ethyl myristate include its resistance to heat and pH variations, although it may be susceptible to oxidation over time, which can affect its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, ethyl myristate is used across various fragrance families, including floral, fruity, and gourmand. It serves as a modifier or background note, providing a creamy, smooth base that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type.

Ethyl myristate contributes primarily to the base notes of a fragrance due to its low volatility, providing longevity and depth to the scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl myristate is generally recognized as safe (GRAS) for use in food by FEMA.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food flavorings.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining its approval for use in flavors.
• Asia: In Japan and China, ethyl myristate is permitted for use in food and cosmetics, subject to local regulations.
• Latin America: Countries like Brazil and members of MERCOSUR recognize ethyl myristate for use in food and fragrance applications, following international safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ethyl myristate is considered safe at typical use levels in food, with no specific ADI established but falling under the threshold of toxicological concern (TTC) for flavoring substances. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, reducing occupational risks.

The risk profiles for food and fragrance applications are similar, with no significant differences in safety concerns.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl myristate is valued for its ability to impart a creamy, smooth texture in both flavors and fragrances. It synergizes well with other esters and fatty acids, enhancing the richness and depth of formulations. Common pitfalls include overuse, which can lead to a waxy or soapy character, and underuse, which may result in a lack of desired creaminess. It is frequently used to balance and round out complex formulations.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl myristate is well-established, with comprehensive documentation available from authoritative sources such as FEMA and EFSA. Industry practices are well-documented, although some sensory thresholds remain less defined. Regulatory information is clear, with harmonized approvals across major regions.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-13 12:38:18 GMT (p2)