Esters of Araliphatic Alcohols and Aliphatic Acids

Esters of araliphatic alcohols and aliphatic acids are interesting as flavors and fragrances because of their characteristic odor properties. Acetates are the most popular esters. Benzyl acetate is particularly important commercially and occupies a prominent position in the fragrance and flavor industry. 

Esters of other fatty acids are used to a lesser extent. In addition to benzyl esters and phenethyl esters, isomeric homologues with substituted side-chains are used in fairly large amounts in perfume compositions because of their special blossom odors. Not all have yet been found in nature. The esters are prepared from the corresponding alcohols via the customary routes. 

Benzyl esters of lower molecular mass fatty acids occur widely in nature. The following are important fragrance and flavor materials  

R = CH2CH3, C10H12O2, Mr 164.20, i PiookPa 219-220°c, df 1.0335, nf 1.4996, is a liquid with a sweet-fruity odor, which is used in perfumery for floral-fruity notes and in fruit flavor compositions. 

R = CH2CH(CH3)2, C12H16O2, Mr 192.26, Pl01.3kPa 245 °C, df 0.9900, nf 1.4878, is a liquid with a heavy, flowery odor, which is used in perfumery for oriental and heavy blossom odors. 

R = CH3, C9H10O2, Mt 150.18, fepiookPa 215 °C, 4° 1.0550, reg1 1.5232, is the main component of jasmine absolute and gardenia oils. It occurs as a minor component in a large number of other essential oils and extracts. It is a colorless liquid with a strong, fruity, jasmine odor. Benzyl acetate is prepared by esterification of benzyl alcohol with acetic anhydride (e.g., with sodium acetate as a catalyst) or by reaction of benzyl chloride with sodium acetate. In terms of volume, benzyl acetate is one of the most important fragrance and flavor chemicals. 

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