{"ymdb_id":"YMDB01429","created_at":"2011-07-25T20:36:46.000Z","updated_at":"2016-09-08T18:36:40.000Z","name":"Ethyl 2-hydroxy propanoate","cas":"2676-33-7","state":null,"melting_point":null,"description":"Ethyl 2-hydroxy propanoate is a volatile ethyl ester found in wine and produced during fermentation by yeast. Ethyl esters are formed by the reaction of ethanol with a fatty acid. They typically have pleasant sweet aromas. The concentrations of ethyl ester decrease over time as a wine ages due to spontaneous hydrolysis.","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":"extracellular","synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"7344","cs_id":"13837423","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"ethyl 2-hydroxypropanoate","traditional_iupac":"ethyl lactate","logp":"0.0308724926666668","pka":null,"alogps_solubility":"3.52e+02 g/l","alogps_logp":"0.17","alogps_logs":"0.47","acceptor_count":"2","donor_count":"1","rotatable_bond_count":"3","polar_surface_area":"46.53","refractivity":"28.3575","polarizability":"12.136744777224816","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-3.673814009528174","pka_strongest_acidic":"12.999510723529554","bioavailability":"1","number_of_rings":"0","rule_of_five":"1","ghose_filter":"0","veber_rule":"0","mddr_like_rule":"0","synonyms":["(+-)-Ethyl 2-hydroxypropanoate","(+-)-Ethyl 2-hydroxypropionate","2-Hydroxypropanoic acid ethyl ester","Actylol","Acytol","Ethyl alpha-hydroxypropionate","Ethyl ester OF lactic acid","Ethyl lactate, (R)-isomer","Ethyl lactate, (S)-isomer","Eusolvan","FEMA 2440","Lactic acid, ethyl ester","Solactol"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":10552428,"citation":"Antonelli, A., Castellari, L., Zambonelli, C., Carnacini, A. (1999). \"Yeast influence on volatile composition of wines.\" J Agric Food Chem 47:1139-1144."},{"pubmed_id":20151225,"citation":"Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., Bekatorou, A. (2010). \"A new process for wine production by penetration of yeast in uncrushed frozen grapes.\" Appl Biochem Biotechnol 162:1109-1121."}],"proteins":[]}