FlavScents AInsights Entry: Ethyl Lactate (CAS: 97-64-3)

1. Identity & Chemical Information

Ethyl lactate, commonly known as lactic acid ethyl ester, is a single chemical compound with the IUPAC name ethyl 2-hydroxypropanoate. It is identified by the CAS number 97-64-3 and has a FEMA number of 2440. Other identifiers include the FL number 09.017 and CoE number 178. The molecular formula of ethyl lactate is C5H10O3, and it has a molecular weight of 118.13 g/mol. This compound features an ester functional group, which is significant for its fruity odor profile. The ester linkage contributes to its volatility and odor characteristics, making it relevant 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 ethereal notes. It is often described as having a creamy, slightly buttery aroma with a hint of sweetness. The compound's odor threshold is relatively low, allowing it to impart a noticeable impact even at minimal concentrations. In flavor applications, ethyl lactate serves as a background realism enhancer, adding depth and complexity to fruit and dairy profiles. Its sensory role is often as a modifier, providing subtle nuances that enhance the overall flavor experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl lactate naturally occurs in various fruits and fermented products. It is formed through the esterification of lactic acid with ethanol, a process that can occur naturally during fermentation. This compound is relevant to the designation of "natural flavor" due to its presence in natural sources and its formation through natural biochemical pathways. Its occurrence in nature and compatibility with natural flavor regulations make it a valuable component in flavor formulations seeking natural labeling.

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

4. Use in Flavors

In flavor applications, ethyl lactate is utilized across a range of categories, including fruit, dairy, and confectionery flavors. It functions as a flavor enhancer, providing creamy and fruity notes that complement and round out flavor profiles. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with industry-typical concentrations often falling within this range. Ethyl lactate is stable under typical processing conditions, though it may hydrolyze under extreme pH or prolonged heat exposure, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ethyl lactate is employed in various fragrance families, including fruity, floral, and gourmand compositions. It acts as a modifier, adding creamy and sweet nuances that enhance the overall fragrance profile. Typical concentration ranges in fragrance formulations are qualitative, often used in trace amounts to achieve the desired effect. Due to its volatility, ethyl lactate contributes primarily to the top and middle notes of a fragrance, providing an initial burst of freshness and sweetness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl lactate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 09.017. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl lactate is generally accepted in Japan and China, though specific regulatory details may vary. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards, but local regulations should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl lactate is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe at typical use levels. For dermal exposure in fragrances, it is not known to cause irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is considered low risk due to its volatility and rapid dispersion. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at typical exposure levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl lactate is valued for its ability to enhance creamy and fruity notes in both flavors and fragrances. It synergizes well with other esters and lactones, providing a smooth, rounded profile. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering or artificial character. It is often under-utilized in complex formulations where subtlety is required, making it a versatile tool for nuanced flavor and fragrance creation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl lactate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information supported by authoritative sources.

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 2026-04-13 07:25:28 GMT (p2)