FlavScents AInsights Entry for 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. Other identifiers include its FL number 09.008 and CoE number 09.008. The molecular formula of ethyl lactate is C5H10O3, and it has a molecular weight of 118.13 g/mol. The compound features an ester functional group, which is significant for its fruity odor profile. The presence of the hydroxyl group contributes to its solubility in water and its role in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl lactate is characterized by a 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. Its odor threshold is relatively low, making it effective even at minimal concentrations. Ethyl lactate is commonly used to enhance the perception of freshness and fruitiness in both flavors and fragrances.

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 often associated with the "natural flavor" designation due to its presence in natural sources and its production via fermentation, a process considered natural by many regulatory bodies.

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

4. Use in Flavors

In the flavor industry, ethyl lactate is utilized across a range of categories, including dairy, fruit, and alcoholic beverage flavors. It serves as a functional component that enhances creaminess and fruitiness, often used as a modifier or background note. Typical use levels in finished food or beverages range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. Ethyl lactate is stable under typical food processing conditions, though it may hydrolyze under extreme pH or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ethyl lactate is employed in various fragrance families, particularly those requiring fruity or creamy notes. It acts as a modifier, providing trace realism and enhancing the overall fragrance profile. Concentration ranges in fragrances are typically low, often less than 1%, due to its potent odor. 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)

Ethyl lactate 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 approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.008. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl lactate is accepted in Japan and China, with specific use conditions. In Latin America, countries like Brazil and those in MERCOSUR recognize its use under harmonized standards. While approvals are widespread, formulators should verify specific country regulations due to potential variability.

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) not specified due to its GRAS status. 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, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl lactate is valued for its ability to impart creamy, fruity notes, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other esters and lactones, enhancing the overall sensory experience. Formulators should be cautious of its hydrolysis potential in acidic or basic environments. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

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 well-documented, though some regional regulatory nuances may require further verification. 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 2026-06-23 07:18:42 GMT (p2)