FlavScents AInsights Entry for Lauric Acid (CAS: 143-07-7)

1. Identity & Chemical Information

Lauric Acid, also known as dodecanoic acid, is a saturated fatty acid with the molecular formula C12H24O2 and a molecular weight of 200.32 g/mol. It is identified by the CAS number 143-07-7. Lauric Acid is recognized by FEMA with the number 2621. This compound is characterized by a long carbon chain with a carboxylic acid functional group, which contributes to its fatty, waxy odor profile. The structure-odor relationship is primarily influenced by the length of the carbon chain, which is typical for medium-chain fatty acids.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lauric Acid is known for its mild, creamy, and slightly soapy odor, often described as fatty and waxy. It has a relatively low odor threshold, contributing to its role as a background note in flavor formulations. The sensory impact of Lauric Acid is subtle, providing a creamy mouthfeel and enhancing the richness of flavor profiles without dominating them. It is typically used to impart a natural, fatty character to food products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lauric Acid is naturally found in various plant and animal fats, with coconut oil and palm kernel oil being particularly rich sources. It is also present in human breast milk. The formation of Lauric Acid in nature occurs through the biosynthesis of fatty acids, where it is synthesized from acetyl-CoA via the fatty acid synthesis pathway. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, depending on the extraction and processing methods used.

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

4. Use in Flavors

In flavor applications, Lauric Acid is used to enhance creamy and fatty notes in dairy products, confectionery, and baked goods. It functions as a background note, providing richness and depth to flavor systems. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations potentially leading to a soapy taste. Lauric Acid is stable under typical food processing conditions, including moderate heat and neutral pH, but may oxidize under prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Lauric Acid is utilized in fragrance formulations to impart a creamy, fatty note, often serving as a modifier or background element in personal care products and soaps. It is commonly used in concentrations ranging from trace amounts to 1% in finished products, depending on the desired intensity. Lauric Acid contributes primarily to the base notes of a fragrance due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Lauric Acid is generally recognized as safe (GRAS) for use in food by the FDA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, Lauric Acid is accepted in Japan and China for food use, with specific guidelines varying by country. In Latin America, countries like Brazil and members of MERCOSUR recognize its use in food and fragrance applications, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Lauric Acid is considered safe for oral exposure in food applications, with an acceptable daily intake (ADI) not specifically established but generally regarded as safe due to its natural occurrence in foods. Dermal exposure in fragrance applications is also considered safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, reducing occupational risks. The risk profiles for food and fragrance applications are similar, given its low toxicity and natural origin.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lauric Acid is valued for its ability to enhance creamy and fatty notes in both flavors and fragrances. It synergizes well with other fatty acids and esters, providing a smooth, rich character. Formulators should be cautious of its potential to impart a soapy taste at higher concentrations. It is often under-utilized in formulations seeking a natural, creamy profile, and over-use can lead to undesirable sensory attributes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Lauric Acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary. Known data gaps are minimal, with most regulatory and safety assessments harmonized across 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 2026-08-25 16:34:23 GMT (p2)