FlavScents AInsights Entry for Ethyl Lactate (CAS: 97-64-3)
1. Identity & Chemical Information
- Common Name(s): Ethyl lactate
- IUPAC Name: Ethyl 2-hydroxypropanoate
- CAS Number: 97-64-3
- FEMA Number: 2440
- Other Identifiers: FL No. 09.010
- Molecular Formula: C5H10O3
- Molecular Weight: 118.13 g/mol
Ethyl lactate is an ester formed from lactic acid and ethanol. It features a hydroxyl group and an ester functional group, contributing to its characteristic fruity and creamy odor. The ester linkage is crucial for its volatility and sensory properties, making it a valuable compound in both 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 a creamy, slightly buttery note. It is often described as having a green, fresh, and slightly acidic aroma. The compound's flavor profile is similarly fruity and creamy, with a subtle sweetness that enhances its use in flavor formulations. The odor threshold is relatively low, allowing it to impart noticeable effects even at minimal concentrations. Ethyl lactate serves as a background realism enhancer and a modifier in complex flavor systems.
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 reaction that can occur during fermentation processes. This compound is often found in wine, beer, and other alcoholic beverages, contributing to their complex aroma profiles. Its presence in natural products supports its designation as a "natural flavor" in regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ethyl lactate is widely used in flavor formulations, particularly in fruit, dairy, and confectionery categories. It acts as a flavor enhancer and modifier, providing a creamy, fruity note that complements other ingredients. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with higher concentrations used in specific applications like dairy or fruit-flavored products. Ethyl lactate is stable under typical processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, ethyl lactate is utilized for its fresh, fruity aroma, fitting well within floral and fruity fragrance families. It serves as a modifier and impact note, enhancing the overall scent profile. Typical concentrations in fragrance formulations range from trace amounts to 1%, depending on the desired intensity and product type. Ethyl lactate contributes primarily to the top and middle notes due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Ethyl lactate is approved for use as a flavoring agent under FEMA GRAS status. It is also recognized by the FDA as safe for use in food products.
European Union
Under Regulation (EC) No 1334/2008, ethyl lactate is listed with an FL number, indicating its approval for use in flavorings.
United Kingdom
Post-Brexit, the UK aligns with EU regulations, maintaining similar approvals for ethyl lactate.
Asia
In Japan and China, ethyl lactate is permitted for use in food and fragrance applications, subject to local regulations.
Latin America
Countries like Brazil and members of MERCOSUR recognize ethyl lactate for use in flavors and fragrances, following international safety assessments.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Ethyl lactate is considered safe for oral consumption at typical use levels, with an acceptable daily intake (ADI) established by regulatory bodies. The compound is rapidly metabolized to lactic acid and ethanol, both of which are naturally occurring in the body.
Dermal Exposure
In fragrance applications, ethyl lactate is generally non-irritating and non-sensitizing at typical use concentrations. It is included in IFRA standards for safe use in personal care products.
Inhalation Exposure
Due to its volatility, ethyl lactate can be inhaled, but it poses minimal risk at concentrations used in consumer products. Occupational exposure limits are established to ensure safety in industrial settings.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ethyl lactate is valued for its ability to enhance fruity and creamy 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 potential to dominate delicate compositions if used excessively. It is often under-utilized in savory applications, where it can add subtle complexity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ethyl lactate is well-established, with comprehensive safety and sensory profiles documented in scientific literature and regulatory assessments. While industry practices are generally consistent, some variability in use levels and applications may exist due to regional preferences and product-specific requirements.
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 2026-02-27 09:06:57 GMT (p2)
