FlavScents AInsights Entry for Ethyl Laurate (CAS: 106-33-2)

1. Identity & Chemical Information

• Common Name(s): Ethyl Laurate
• IUPAC Name: Ethyl dodecanoate
• CAS Number: 106-33-2
• FEMA Number: 2448
• Other Identifiers: FL No. 09.013
• Molecular Formula: C14H28O2
• Molecular Weight: 228.37 g/mol

Ethyl laurate is an ester formed from lauric acid and ethanol. It is characterized by its long carbon chain, which contributes to its relatively low volatility and waxy, fruity odor profile. The ester functional group is crucial for its odor characteristics, providing a sweet, floral, and slightly fruity scent that is often used in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl laurate is known for its mild, sweet, and fruity odor, reminiscent of coconut and other tropical fruits. Its sensory profile is often described as waxy and floral, with moderate intensity and diffusion. It is typically used as a background note or modifier in both flavor and fragrance compositions, providing a smooth, creamy undertone that enhances the overall sensory experience. The taste threshold for ethyl laurate is not well-documented, but it is generally used in low concentrations due to its subtle impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl laurate naturally occurs in various fruits and is a component of some essential oils. It can be formed through the esterification of lauric acid, which is abundant in coconut oil and palm kernel oil, with ethanol. This compound is often used to impart a "natural" label in flavor and fragrance products due to its presence in natural sources and its derivation from naturally occurring fatty acids and alcohols.

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

4. Use in Flavors

Ethyl laurate is utilized in flavor formulations primarily for its ability to impart a creamy, coconut-like note. It is commonly found in tropical fruit flavors, dairy products, and confectionery items. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering waxy note. Ethyl laurate is stable under typical food processing conditions, including moderate heat and neutral pH, but may degrade under strong acidic or basic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl laurate is valued for its ability to provide a smooth, creamy base note that complements floral and fruity compositions. It is used in a variety of product types, including perfumes, lotions, and soaps. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Ethyl laurate 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)

• United States: Ethyl laurate is generally recognized as safe (GRAS) by FEMA for use in food flavors.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 09.013.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl laurate is considered safe for use in food and fragrance applications at typical exposure levels. Oral exposure through food use is supported by its GRAS status, with no specific ADI or MSDI established. Dermal exposure in fragrance products is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl laurate is a versatile ingredient that enhances creamy and fruity notes in both flavors and fragrances. It synergizes well with other esters and lactones, providing a smooth, rounded profile. Formulators should be cautious of its waxy note at higher concentrations and consider its stability under varying pH and temperature conditions. It is often under-utilized in formulations seeking a natural label, despite its natural occurrence.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl laurate is well-established, with comprehensive sensory and regulatory information available. While specific numeric thresholds for taste and odor are not extensively documented, industry practices provide reliable guidance for its use. Regulatory approvals are consistent across major markets, though formulators should verify local regulations for specific applications.

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 2026-08-19 06:41:23 GMT (p2)