Butyric acid, 3-hydroxy-, ethyl ester

Butyric acid, ethyl ester. See Ethyl butyrate Butyric acid, heptyl ester. See Heptyl butyrate Butyric acid, hexyl ester. See Hexyl butyrate Butyric acid, 3-hydroxy-, ethyl ester. See Ethyl 3-hydroxybutyrate... 

Synonyms Butanoic acid, 3-hydroxy-, ethyl ester Butyric acid, 3-hydroxy-, ethyl ester Ethyl 3-hydroxybutanoate Ethyl p-hydroxybutyrate Ethyl DL-3-hydroxybutyrate 3-Hydroxybutanoic acid ethyl ester DL-p-Hydroxy-n-butric acid ethyl ester 3-Hydroxybutyric acid ethyl ester DL-3-Hydroxybutyric acid ethyl ester Definition Ester commonly found in grapes and other berries Empirical C6H12O3 Formula CH3CH(0H)CH2C(0)0C2Hs Properties Colorless liq. fresh fruity grape flavor sol. 23 C > 100 mg/ml in water, DMSO, 95% ethanol, acetone sol. in alcohol m.w. 132.16 sp.gr. 1.017 b.p. 170 C flash pt. 64 C ref. index 1.4182(20 C)... 

Chloro-3-hydroxy-butyric acid ethyl ester... 

It is interesting to note that in fermented products the same alcohols always form, even if different sources of nitrogen, but not singular aminoacids, are available. Ketoacids can also be directly reduced to hydroxyacids such as lactic, 2-hydroxy-3-methyl butyric, 2-hydroxy-3-methyl pentanoic, 2-hydroxy-4-methyl pentanoic, 2-hydroxy-3-phenyl propionic and 2-hydroxy glutaric acids. The corresponding ethyl esters can dramatically influence the wine aroma. 

The hydrogenation of 2,4-diketo acid derivatives to the corresponding 2-hydroxy compounds with cinchona-modified Pt catalysts as depicted in Figure 2.4 can be carried out with chemoselectivities more than 99% and enantioselectivities up to 87% (R) and 68% (S), respectively [30a]. Enrichment to more than 98% ee was possible for several substrates by recrystallization, giving rise to an efficient technical synthesis of (R)-2-hydroxy-4-phenyl butyric acid ethyl ester [30b], a building block for several ACE (angiotensin-converting enzyme) inhibitors, as well as some enantio-merically enriched a-hydroxy and a-amino acid esters (see below) [30c]. 

Dioxo-4-(4-hydroxy-6-methyl-2-pyron-3-yl)butyric acid ethyl ester Extr 5 x 10"1 151... 

Important components of hard cheeses (Gouda type) include some carboxylic acid esters (ethyl butanoate, ethyl hexanoate), as well as carboxylic acids (acetic, butyric, isobutyric, valeric, isovaleric, 2-methylbutyric and caproic acids). Cheeses manufactured using bacteria of the genus Propionibacterium (such as Emmental and Gruyere) contain propionic acid and other lower fatty acids, methyl thioacetate, some oxocarboxylic acids, various alcohols, esters (such as ethyl butanoate), lactones (such as 8-decalactone), amines and other basic compounds (also skatole in addition to aliphatic amines), alkylpyrazines (e.g. 2-sec-butyl-3-methoxypyrazine), 4-hydroxy-2,5-dimethyl-2H-furan-3-one (furaneol), 2-ethyl-4-hydroxy-5-methyl-2H-furan-3-one (homofuraneol) and a range of other compounds. 

Thio[diethyl-3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate] 3,9-Bisl,l-dimethyl-2-[3-(3-tert-butyl-4-hydroxy-5-methylphenyl)-propionyloxy]ethyl-2,4,8,10-tetraoxaspiro[5,5]undecane l,l/3-Tris(2-methyl-4-hydroxy-5-tert-butylphenyl)butane l,3/5-Trimethyl-2,4,6-tris(3,5-di-tert-butyl-4-hydroxybenzyl)benzene Bis[3,3 -bis(4 -hydroxy-3 -tert-butylphenyl)butyric acid] glycol ester 2-(3, 5 -di-fert-butyl-4-hydroxyphenyl)-methyl-4-(2,4-di-tert-butyl-3-hydroxyphenyl)methyl-6-tert-butylphenol... 

Hydroxypentanoic acid, A6.2 2-Hydroxy-2-methylbutyric acid, A33.8 2-Hydroxy-3-methylbutyric acid, A 4.6 2-Hydroxy butyric acid, methyl ester, A1.22 Lactic acid, ethyl ester, A1.9... 

C6H12 03 (R)-3-hydroxy-butyric acid ethyl ester 24915-95-5... 

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