FlavScents AInsights Entry: Ethyl Lactate (CAS: 97-64-3)

1. Identity & Chemical Information

Ethyl lactate, also known as lactic acid ethyl ester, is a single chemical compound with the IUPAC name ethyl 2-hydroxypropanoate. It is identified by the CAS number 97-64-3 and has a FEMA number of 2440. The molecular formula for ethyl lactate is C5H10O3, and it has a molecular weight of 118.13 g/mol. This compound features an ester functional group, which is significant for its odor profile, contributing to its fruity and creamy scent characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl lactate is characterized by its mild, fruity odor reminiscent of lactic acid and ethereal notes. It is often described as having a creamy, buttery aroma with a hint of sweetness. The compound is used as an impact note in flavor formulations, providing a realistic fruity background. While specific taste and odor thresholds are not widely documented, ethyl lactate is known for its moderate intensity and diffusion, making it suitable for both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl lactate occurs naturally in various fruits and fermented products. It is formed through the esterification of lactic acid with ethanol, a process that can occur naturally during fermentation. This compound is relevant to "natural flavor" designations, as it can be derived from natural sources through fermentation processes, aligning with consumer preferences for natural ingredients.

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

4. Use in Flavors

In the flavor industry, ethyl lactate is utilized across multiple categories, including dairy, fruit, and confectionery flavors. It serves as a functional component that enhances creamy and fruity notes, often used to impart a natural, fresh taste. Typical use levels in finished food products range from 10 to 100 ppm, with variations depending on the specific application and desired intensity. Ethyl lactate is generally stable under typical food processing conditions, though it may hydrolyze under extreme pH or heat.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ethyl lactate is incorporated into fragrance formulations, particularly within fruity and gourmand fragrance families. It acts as a modifier, providing a creamy, sweet undertone that enhances the overall scent profile. Concentration ranges in fragrances are typically low, often less than 1%, due to its potent aroma. Ethyl lactate contributes primarily to the top and middle notes of a fragrance, given its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl lactate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. The European Union lists it under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl lactate is permitted in Japan and China, though specific regulatory details may vary. In Latin America, countries like Brazil and those in MERCOSUR recognize its use under harmonized food additive regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl lactate is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure in fragrances, it is generally non-irritating and non-sensitizing, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, though occupational exposure limits should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl lactate is valued for its ability to enhance creamy and fruity notes in both flavors and fragrances. It synergizes well with other esters and lactones, providing a balanced and natural profile. Formulators should be cautious of overuse, as its potent aroma can dominate a blend. It is often under-utilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl lactate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented uses, though some regional regulatory nuances may exist. No significant data gaps or ambiguities are noted, ensuring high confidence in its application and safety profiles.

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 2026-11-06 20:31:06 GMT (p2)