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

1. Identity & Chemical Information

Ethyl myristate is a chemical compound commonly used in the flavor and fragrance industry. Its IUPAC name is ethyl tetradecanoate, and it is identified by the CAS number 124-06-1. The FEMA number for ethyl myristate is 2440. Other identifiers include its FL number and CoE number, which are used in various regulatory contexts. The molecular formula of ethyl myristate is C16H32O2, and it has a molecular weight of 256.42 g/mol. The compound is an ester, characterized by its ethyl group attached to a myristic acid moiety. This structure contributes to its odor profile, which is often described as waxy and fruity, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl myristate is known for its mild, waxy, and slightly fruity odor. It is often used to impart a creamy, smooth character to formulations. The compound's odor intensity is moderate, and it is typically used as a background note to enhance the overall sensory experience. While specific taste and odor thresholds are not widely reported, ethyl myristate is generally considered to have a low threshold, making it effective in small concentrations. Its role in formulations is often as a modifier, providing subtlety and depth to the sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl myristate occurs naturally in various plant and animal sources. It is found in small quantities in certain essential oils and is a component of the waxy esters present in some fruits. The compound can also be formed synthetically through the esterification of myristic acid with ethanol. This synthetic pathway is commonly used in the industry to produce ethyl myristate for commercial applications. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.

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

4. Use in Flavors

In the flavor industry, ethyl myristate is used across various categories, including dairy, fruit, and confectionery flavors. It serves as a functional component that enhances creaminess and smoothness in flavor systems. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering waxy note. Ethyl myristate is stable under typical processing conditions, including moderate heat and pH variations, but may be susceptible to oxidation if not properly stored.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ethyl myristate is utilized in fragrance formulations for its ability to impart a soft, waxy, and slightly fruity note. It is commonly found in fragrance families such as floral, fruity, and gourmand. The compound acts as a modifier, providing subtlety and enhancing the longevity of the fragrance. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the desired effect. Ethyl myristate contributes primarily to the middle and base notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Ethyl myristate is generally recognized as safe (GRAS) for use in flavors by the FDA and FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom continues to align closely with EU regulations. In Asia, countries like Japan and China have specific guidelines for its use in food and cosmetics, while ASEAN countries follow harmonized standards. In Latin America, Brazil and MERCOSUR countries have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl myristate is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory authorities. The compound has a low potential for dermal irritation and sensitization, making it suitable for use in fragrances. Inhalation exposure is generally not a concern due to its low volatility and use in low concentrations. The risk profiles for food and fragrance applications are similar, with no significant differences noted in safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl myristate is valued for its ability to enhance creaminess and smoothness in both flavors and fragrances. It synergizes well with other esters and can be used to round out harsh or sharp notes. Formulators should be cautious of using too high a concentration, as it can lead to an undesirable waxy character. It is often under-used in formulations where a subtle, creamy background is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl myristate is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, although some specific sensory thresholds may not be explicitly reported. Regulatory frameworks are clear, with minor variations across 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
• If complex natural material: includes section 5a (not applicable here)

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 2026-06-19 12:27:48 GMT (p2)