Ethyl Dodecanoate

DescriptionEthyl laurate (also known as ethyl dodecanoate) is a kind of laurate ester formed by the esterification between ethanol and laurate. It can be used as a fruity flavoring agent. It can be found in alcoholic beverages such as wine during fermentation process. It is presented in many kinds of fruits such as apple, apricot, guava, melon, etc as well as in wheatbread, crispbread, ginger, whisky, fruit brandies and wine.

DescriptionLauric acid is a common 12-carbon saturated fatty acid plentiful in coconut and other nut oils. Saturated fatty acids induce the expression of cyclooxygenase-2, an effect that is significant at 25 μM in RAW 264.7 cells, with lauric acid being the most potent of the C:8-18 fatty acids. Ethyl laurate is a more lipophilic and less toxic form of the free acid. It is one of the medium-chain fatty acid ethyl esters that is released during the anaerobic fermentation of Saccharomyces cerevisiae along with the free acid.

OccurrenceReported found in bourbon, Irish whiskey, white wine, apple, apple juice, melon, pineapple, crispbread, blue cheese, cheddar cheese, Swiss and other cheeses, butter, milk, pork liver, beer, cognac, rum, whiskey, cider, sherry, grape wines, cocoa, coconut meat, passion fruit juice, mango, fruit brandies, loquat and pawpaw.

UsesEthyl Dodecanoate is a natural food flavor ingredient, and a component of essential fatty acids.

General DescriptionEthyl laurate can be used as a flavoring and fragrance ingredient It has been identified as one of the main volatile compounds in Chinese liquors.