Ethyl laurate
Structural formula | ||||||||||||||||
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General | ||||||||||||||||
Surname | Ethyl laurate | |||||||||||||||
other names |
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Molecular formula | C 14 H 28 O 2 | |||||||||||||||
Brief description |
colorless liquid with a fruity odor |
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properties | ||||||||||||||||
Molar mass | 228.38 g mol −1 | |||||||||||||||
Physical state |
liquid |
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density |
0.86 g cm −3 |
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Melting point |
−10 ° C |
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boiling point |
271 ° C |
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Vapor pressure |
0.1 mbar (60 ° C) |
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solubility |
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Refractive index |
1.432 (20 ° C) |
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safety instructions | ||||||||||||||||
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As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C |
Ethyl laurate is a chemical compound from the group of carboxylic acid esters .
Occurrence
Ethyl laurate occurs naturally and is also detectable in various foods such as baked goods, ice cream, beer, wine and the like.
Extraction and presentation
Laurinsäureethylester can be prepared by reaction of lauric acid chloride with ethanol in the presence of magnesium in an ether solution, or by transesterification of coconut oil of ethanol in the presence of hydrochloric acid are recovered.
properties
Ethyl laurate is a very difficult to ignite, colorless liquid with a fruity odor, which is practically insoluble in water.
use
Ethyl laurate is used in cosmetic and perfumery preparations and for the production of surfactants . The higher-chain ester has a good fixing effect and is mainly used in tuberose compositions and in floral fantasy fragrances .
Individual evidence
- ↑ a b c d e f g h i Entry for CAS no. 106-33-2 in the GESTIS substance database of the IFA , accessed on August 18, 2014(JavaScript required) .
- ^ A b c Giovanni Fenaroli: Handbook of Flavor Ingredients . Taylor & Francis, 1975, ISBN 978-0-87819-533-6 , pp. 178 ( limited preview in Google Book search).
- ↑ a b Riechstoff-Lexikon (chemischemlexikon.de): Lauric acid ethyl ester / ethyl laurate
- ↑ Data sheet Ethyl laurate, natural, ≥98%, FCC, FG from Sigma-Aldrich , accessed on August 18, 2014 ( PDF ).
- ^ H. Suomalainen: Aroma of Beer, Wine and Distilled Alcoholic Beverages . Springer Science & Business Media, 1983, ISBN 978-90-277-1553-1 , pp. 148 ( limited preview in Google Book search).