等级
FG
Fragrance grade
Kosher
natural
质量水平
Agency
follows IFRA (guidelines)
meets purity specifications of JECFA
管理合规性
EU (Regulation 1223/2009)
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
检测方案
≥98%
旋光性
[α]20/D −10.5°, neat
环保替代产品特性
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
折射率
n20/D 1.413 (lit.)
bp
154 °C (lit.)
密度
1.031 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
环保替代产品分类
性状检查
butter; fruity
SMILES字符串
CCOC(=O)C(C)O
InChI
1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3
InChI key
LZCLXQDLBQLTDK-UHFFFAOYSA-N
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一般描述
应用
- Microwave-Assisted Extraction of Secondary Metabolites Using Ethyl Lactate Green Solvent from Ambrosia arborescens: LC/ESI-MS/MS and Antioxidant Activity.: This paper demonstrates the use of ethyl lactate as a green solvent for extracting bioactive compounds from Ambrosia arborescens. The study shows that ethyl lactate is effective in enhancing the yield and antioxidant activity of the extracted metabolites, supporting its use in sustainable extraction processes (Guillen et al., 2024).
- Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma.: Ethyl lactate is examined for its role in the malolactic fermentation process in wine production. The research highlights its contribution to the aroma and flavor profile of Cabernet Sauvignon, emphasizing the synergistic effects of microbial interactions (Zhang et al., 2024).
- Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.: This study investigates the use of ethyl lactate in preserving and enhancing the aroma of peach slices during dehydration and freeze-drying processes. The findings suggest that ethyl lactate helps retain key volatile compounds, improving the sensory qualities of the dried product (Wang et al., 2024).
警示用语：
Danger
危险分类
Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 1
闪点(°F)
114.8 °F
闪点(°C)
46 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
商品
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.
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