FlavScents AInsights Entry for Methyl Lactate (CAS: 547-64-8)

1. Identity & Chemical Information

• Common Name(s): Methyl lactate
• IUPAC Name: Methyl 2-hydroxypropanoate
• CAS Number: 547-64-8
• FEMA Number: 2707
• Other Identifiers: FL No. 09.013
• Molecular Formula: C4H8O3
• Molecular Weight: 104.10 g/mol

Methyl lactate is an ester of lactic acid and methanol. It features a hydroxyl group and an ester functional group, which contribute to its characteristic odor profile. The ester linkage is crucial for its fruity and slightly creamy aroma, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl lactate is characterized by a mild, fruity odor reminiscent of green apples and a creamy undertone. It is often described as having a moderate intensity with good diffusion properties. The compound serves as a background realism note in formulations, enhancing the overall sensory experience without dominating it. Specific taste and odor thresholds are not well-documented, but it is generally used in low concentrations to achieve the desired effect.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methyl lactate occurs naturally in various fruits and fermented products. It can be formed through the esterification of lactic acid with methanol, a process that can occur naturally in some fermentation pathways. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts, depending on the method of production.

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

4. Use in Flavors

Methyl lactate is used across various flavor categories, including fruit, dairy, and confectionery. It acts as a modifier, providing a subtle fruity and creamy note that enhances the authenticity of the flavor profile. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations potentially leading to an overpowering effect. It is relatively stable under normal processing conditions but may hydrolyze under extreme pH or heat.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, methyl lactate is utilized in floral and fruity compositions. It serves as a modifier, adding a fresh and creamy nuance. Typical concentration ranges are from trace amounts up to 0.5% in the final product, depending on the desired effect. Its volatility places it primarily in the top to middle notes of a fragrance, contributing to the initial impression and the heart of the scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• 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 concentration limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, though specific country regulations should be verified for compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, methyl lactate is considered safe within the typical use levels in food, with no specific ADI established. Dermal exposure in fragrance applications shows low irritation potential, but sensitization data is limited. Inhalation exposure is generally low risk due to its moderate volatility, though 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

Methyl lactate is valued for its ability to enhance the authenticity of both flavors and fragrances. It synergizes well with other esters and lactones, providing a creamy, fruity background. Formulators should be cautious of overuse, which can lead to an artificial or overpowering effect. It is often under-utilized in complex formulations where subtlety is key.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methyl lactate is well-established, with consistent findings across authoritative sources. Industry practices are well-documented, though some sensory thresholds and toxicological data remain less detailed. Regulatory information is robust, with clear guidelines available for most regions.

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 2026-04-14 17:08:55 GMT (p2)