Chemical Property of Ethyl dodecanoate
Chemical Property:
- Appearance/Colour:clear colorless to slightly yellowish liquid
- Vapor Pressure:0.00744mmHg at 25°C
- Melting Point:-10 °C
- Refractive Index:1.4305
- Boiling Point:269 °C at 760 mmHg
- Flash Point:118.6 °C
- Density:0.863 g/cm3
- Storage Temp.:?20°C
- Solubility.:Chloroform, Ethyl Acetate
- Water Solubility.:insoluble
- XLogP3:5.6
- Hydrogen Bond Donor Count:0
- Hydrogen Bond Acceptor Count:2
- Rotatable Bond Count:12
- Exact Mass:228.208930132
- Heavy Atom Count:16
- Complexity:155
- Purity/Quality:
-
98% *data from raw suppliers
EthylLaurate(EthylDodecanoate) *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:
- Safety Statements:
S23:;
S24/25:;
- MSDS Files:
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SDS file from LookChem
Total 1 MSDS from other Authors
Useful:
- Canonical SMILES:CCCCCCCCCCCC(=O)OCC
- Recent EU Clinical Trials:Randomised, double-blind, placebo-controlled dose-effect study of V0114 (2.5, 5, 7.5 and 10 mg) versus mequitazine 10 mg and placebo in the treatment of seasonal allergic rhinitis.
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Description
Ethyl laurate (also known as ethyl dodecanoate) is a kind of laurate ester formed by the esterification between ethanol and laurate. It can be used as a fruity flavoring agent. It can be found in alcoholic beverages such as wine during fermentation process. It is presented in many kinds of fruits such as apple, apricot, guava, melon, etc as well as in wheatbread, crispbread, ginger, whisky, fruit brandies and wine. Lauric acid is a common 12-carbon saturated fatty acid plentiful in coconut and other nut oils. Saturated fatty acids induce the expression of cyclooxygenase-2, an effect that is significant at 25 μM in RAW 264.7 cells, with lauric acid being the most potent of the C:8-18 fatty acids. Lauric acid ethyl ester is a more lipophilic and less toxic form of the free acid. It is one of the medium-chain fatty acid ethyl esters that is released during the anaerobic fermentation of Saccharomyces cerevisiae along with the free acid.
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Uses
Ethyl Dodecanoate is a natural food flavor ingredient, and a component of essential fatty acids.
