FlavScents AInsights Entry: 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. 09.008
• 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 linkage, which contribute to its characteristic fruity odor. The presence of these functional groups is crucial for its role in flavor and fragrance applications, as they influence both volatility and solubility, impacting the material's sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl lactate is known for its pleasant, fruity odor reminiscent of lactic acid esters, with descriptors often including "creamy," "buttery," and "fruity." It is commonly used to impart a mild, sweet, and slightly acidic note, enhancing the overall sensory profile of formulations. The odor intensity is moderate, making it suitable for both impact and background roles in complex blends. While specific taste and odor thresholds are not universally documented, ethyl lactate is typically used at low concentrations to achieve the desired sensory effect without overpowering other components.

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 natural formation pathway allows ethyl lactate to be classified as a "natural flavor" in certain regulatory contexts, provided it is derived from natural sources.

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 serves as a flavor enhancer and modifier, contributing to the authenticity and complexity of flavor profiles. Typical use levels in finished food products range from 5 to 50 ppm, with variations depending on the specific application and desired intensity. Ethyl lactate is generally stable under typical processing conditions, although it may hydrolyze under extreme pH or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl lactate is valued for its ability to impart a fresh, fruity note. It is used across various fragrance families, including fruity, floral, and gourmand. Its role can range from a subtle modifier to a more pronounced impact note, depending on the concentration. Ethyl lactate typically contributes to the top and middle notes of a fragrance composition, with volatility that supports its use in lighter, more diffusive scents.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl lactate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 09.008.
• United Kingdom: Regulatory status aligns with the EU post-Brexit.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl lactate is considered safe for use in both flavor and fragrance applications, with a favorable safety profile. For oral exposure, it is included in the FEMA GRAS list, indicating a high margin of safety at typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, though occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl lactate is valued for its versatility and ability to enhance both flavor and fragrance formulations. It synergizes well with other esters and lactones, providing a creamy, fruity backdrop that complements a wide range of profiles. Formulators should be mindful of its potential to hydrolyze under extreme conditions and adjust formulations accordingly. It is often under-utilized in complex blends where its subtlety can enhance overall harmony.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl lactate is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in use levels and regulatory interpretations may exist. Known data gaps are minimal, with most information readily accessible through established databases and literature.

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 2026-09-15 20:10:17 GMT (p2)