Ethyl acetate caprylate

Among the compounds commonly determined in research laboratories are diacetyl, 2,3-butandiol, glycerol, citramalic acid, amino acids (especially proline), histamine, ammonia, succinic acid, phosphate, ash, alkalinity of the ash, ethyl, acetate, methyl anthranilate, total volatile esters, higher alcohols (both total and individually) phenolic compounds, etc. An elegant method for determining ethyl esters, capronate, caprylate, caprinate, and laurate using carbon disulfide extraction and GLC has been published (123). 

Partition Column. Two columns packed with coarse powdered cellulose impregnated with capryl alcohol as immobile phase were prepared in an identical manner. The mobile phase consists of 0.2Af phosphate buffer at pH 6.5. To avoid overloading the column, only a small portion of the extract could be used. The natural extract consisted of 0.20 ml. of the reduced-pressure evaporated solution, corresponding to about 10 grams of kudzu. A similar quantity was added as the spiked extract, except that it contained 500 /xg. of added GA3. Ten-milliliter eluent fractions were collected, acidified to pH 2, and extracted with ethyl acetate. The ethyl acetate extracts were concentrated prior to chromatography. 

Naphthyl caprylate Thiomersal, bile salts, Ca Extraction of (3-naphthol-Fast Blue complex with ethyl acetate, spectrophotometry at 540 nm Bacterial lipase McKellar and Chollette (1986)... 

Monoclimc crystals from ether + alcohol. Somewhat hygroscopic. Decomposes on standing and develops odor of caprylic acid, mp 70-85". Easily hydrolyzed by water-Freely sol in glacial acetic acid and ethanol Less sol in methanol slightly sol in acetone and ethyl acetate practically insol in chloroform, benzene. Keep well closed. 

Ethyl acetates of fatty acids, mainly ethyl caproate and caprylate, are produced by yeast during alcoholic fermentation. They are synthesized from forms of the acids activated by the coenzyme A (HS-CoA), acyl-S-CoA. Acetyl-S-CoA, from pyruvic acid, may be involved in a Claisen reaction with malonyl-S-CoA, producing a new acyl-S-CoA with two additional carbon atoms (Figure 2.9). Acetyl-S-CoA thus produces butyryl-S-CoA, then hexanyl-S-CoA, etc. Specific enzymes then catalyze the alcoholysis of acyl-S-CoA into ethyl acetates of fatty acids. At the same time, the coenzyme A is regenerated. 

Acetaldehyde dipropyl acetal Butyraldehyde diethyl acetal Capryl glycol Di-t-butyl peroxide Dimethyl hexanediol Ethylene glycol hexyl ether Ethyl hexanediol Hexanal dimethyl acetal... 

In a further trial 46 ales (OG 1030-1050) from 5 brewing companies were examined by sensory profile analysis and by instrumental analysis [54]. The most important variables in the discriminant analysis were (/) iso-amyl alcohol content (instrumental), (ii) caprylic flavour (sensory), (Hi) sodium content (instrumental), (iv) meaty aroma (sensory), (v) ethyl acetate content... 

Another approach has been limited to the correlation of the headspace volatiles with flavour characteristics [30, 58]. Of the substances distinguished on the gas chromatograms the levels of the isoamyl alcohols, ethyl acetate, isoamyl acetate, and isobutanol have been shown to be important in the discriminant analyses discussed above. p-Phenylethanol and ethyl caprylate are not sufficiently volatile to be included in headspace analyses [39]. In this method [30, 58] the peak areas on the chromatograms were expressed as the percentage of the total peak area (excluding ethanol and the internal standard xylene). A chronologically updated data base was used to calculate... 

The volatile compounds quantified were acetaldehyde, ethyl acetate, methanol, 1-propanol, isobutanol, amyl alcohols, isobutanol, ethyl valerate, ethyl lactate, ethyl caprylate, ethyl caproate, 2-furfuraldehyde and 2-phenyl ethanol (figure 3). Two yeasts isolated from fermentation stage in the mezcal processes were used to evaluate the volatile production in different agave juice species (table 5 and table 6). Both yeasts are Kluyoeromyces marxianus and the volatile compoxmds were produced at different levels, those results show the importance to select the yeast used in the process. 

As described by Lambrechts and Pretorius (2000) and Verstrepen et al. (2003), esters possess a range of odors such as solvent-hke or nail polish (ethyl acetate), fruity, pear, or banana (isoamyl acetate), floral or fruity (ethyl butanoate), sour apple (ethyl caproate and ethyl caprylate), and flowery, roses, or honey (phenyl ethyl acetate). Given the number of different esters present in varying concentrations produced by yeasts, there is little doubt that wine aroma can be strongly influenced by these compounds (Schreier, 1979). 

Ethyl acetate ( Ci HsOg ) + Caprylic acid(CsHuOs) I Ethyl acetate ( ChHsO, ) Trldecanoic acid... 

Anionic micellar systems were found to increase the rate of the acid catalyzed hydrolysis of acetylsalicylic acid (Nogami et al., 1962), methantheline bromide (Nogami and Awazu, 1962), n-butyl acetate, t-butyl acetate, ethyl p-aminobenzoate, and ethyl o-aminobenzoate (Sakurada et al., 1967), but decreased that of methyl benzoate slightly (Sakurada et al., 1967). The acid catalyzed hydrolysis of anionic amphi-philes also generally tend to be accelerated by micellization (Table 5). The rates of the acid catalyzed hydrolyses of sodium sulfoethyl do-decanoate, sodium undecanoate, and sodium sulfobutyl caprylate are significantly greater in micellar than in non-micellar solutions while that of sodium dodecyl sulfoacetate is unaffected by micelle formation (Meguro and Hikota, 1968). 

Ethyl butyrate Propyl butyrate Benzyl propionate n-Amyl propionate Butyl propionate Ethyl caprylate Amyl butyrate Amyl acetate Ethyl isovalerate Amyl caproate Am3 l valerate Ethyl benzoate. Amj l benzoate... 

Isobutyraldehyde Acetaldehyde Methyl Acetate Ethyl Caproate Ethyl Caprylate Ethyl Laurate... 

The production of the higher alcohols, the acetates of isoamyl alcohol and phenylethyl alcohol, and the ethyl esters of the C6-C10 fatty acids has been studied in semiaerobic sugar fermentations by strains of . cerevisiae and S. uvarum. S. cerevisiae generally produced more esters than S. uvarum. Isoamyl acetate was the main ester produced by >. cerevisiae. and others, in decreasing order, were ethyl caprylate, ethyl caproate, ethyl caprate and phenylethyl acetate(39). Several unusual thio compounds have been produced by Saccharomvces in model anaerobic fermentations using amino acids such as methionine as the sole carbon source(21). These model fermentations produce methylthiopropanal and traces of other sulfur containing compounds, such as methionyl acetate and 2-methyltetrahydrothiophene-3-one. 

The human sense of taste can detect only four flavors - sweet, sour, bitter, and salty. The remaining flavor notes detected are, in reality, aromas. Therefore, many flavor-producing compounds are volatile, making them amenable to purge and trap GLC. This is particularly applicable to the study of alcoholic beverages, which are perfect examples of a food that relies heavily on both aroma and taste for product acceptance. There are dozens of compounds involved in flavor. Some of those are propanol, ethyl butyrate, isoamyl acetate, ethyl caproate, ethyl caprylate and ethyl caprate. 

Ethyl caprylate, H3C(CH2)6COOC2H5 Isoamyl acetate,H3CCOOCH2CH2CH(CH3)2 1-Propanol, H3C(CH2)5 OH... 

EP. See Ethylene glycol propyl ether EPA. See Propylene glycol ethyl ether acetate Eicosapentaenoic acid Epal 6. See Hexyl alcohol Epal 8. See Caprylic alcohol Epal 10. See Decyl alcohol Epal 12. See Lauryl alcohol Epal 14. See Myristyl alcohol Epal 16NF. See Cetyl alcohol Epal 18NF. See Stearyl alcohol Epal 618. See Cetearyl alcohol Epalloy 5000. See Epoxy, bisphenol A, hydrogenated... 

Isoamyl caprate Isoamyl crotonate Isoamyl heptanoate Isoamyl lactate Isoamyl valerate Isobutyl methylbutyrate Isopropyl 2-methylbutyrate Isopropyl valerate D-Limonene dimercaptan L-Lysine p-Menthadiene Methyl acetoacetate Methyl acetylaminobenzoate 4-Methylbenzyl acetate Methyl 2-butyl butyrate M ethyl -2-butyl-2-methyl butyrate M ethyl caprate Methyl crotonate 3-Methyl-2-cyclopenten-2-ol-1-one Methyl palmitate Methylparaben Methyl pivalate Methyl undecanoate Phenethyl caprylate Phenethyl crotonate... 

Butyl lactate Butyl laurate Butyl levulinate Butylparaben Butyl phenylacetate n-Butyl propionate Butyl stearate Butyl sulfide Butyl 10-undecenoate Butyl valerate n-Butyraldehyde n-Butyric acid Camphene Caproic acid Caprylic alcohol Carvacrol Carvacryl ethyl ether Carveol 4-Carvomenthenol Carvone d-Carvone CarvyI acetate CarvyI propionate 3-Caryophyllene 1,4-Cineole Cinnamal Cinnamaldehyde ethylene qlycol acetal Cinnamic acid Cinnamyl acetate Cinnamyl alcohol... 

Lemon (Citrus medica limonum) oil Lime (Citrus aurantifolia) extract Maltyl acetate Maltyl butyrate Maltyl isobutyrate Marjoram (Thymus mastichina) oil o-Methylanisole -o-M ethyl benzyl acetate 2-Methylbutyl acetate Methyl 2-butyl butyrate Methyl-2-butyl-2-methylbutyrate Methyl p-t-butylphenylacetate DL-2-Methylbutyric acid Methyl caprate Methyl caproate Methyl caprylate 2-(4-Methyl-3-cyclohexenyl)-2-propanol 4-(1-Methylethyl) cyclohexadiene-... 

Ethyl ether Ethyl formate Ethyl oleate Formamide Formic acid Glycerin Glyceryl caprylate/caprate Glyceryl formal Heptane 2-Hexanone Hexylene glycol Hybrid safflower (Carthamus tinctorius) oil Isoamyl alcohol Isobutyl acetate Isobutyl alcohol. 

Isocetyl laurate Isocetyl myristate Isopropyl acetate Isopropyl alcohol Isopropylamine 3-Methoxybutanol Methoxyethanol Methoxy PEG Methyl acetate Methyl alcohol Methyl t-butyl ether Methyl cyclohexane Methylene chloride Methyl ethyl ketone Methyl isobutyl ketone N-Methyl-2-pyrrolidone Mineral oil Mineral spirits Nitromethane Octyidodecanol Oleic acid Olive (Olea europaea) oil Peanut (Arachis hypogaea) oil PEG-4 PEG-6 PEG-8 PEG-9 PEG-12 PEG-14 PEG-16 PEG-20 PEG-75 PEG-90 PEG-150 PEG-8 caprylic/capric glycerides PEG-33 castor oil PEG-35 castor oil PEG-3 dimethyl ether PEG-4 dimethyl ether PEG-6 isostearate... 

Acetaldehyde ethyl linalyl acetal Butyl 2-decenoate Citral diethyl acetal Citronellyl butyrate Citronellyl isobutyrate Isodecyl methacrylate Rhodinyl butyrate Tetramethyl decynediol C14H26O4 Decyl succinate Dibutyl adipate Diethyl sebacate Diisobutyl adipate Glyceryl undecylenate Mono (2-ethylhexyl) adipate C14H26O6 Sorbitan caprylate... 

Principal component analysis is another statistical technique that has been applied to the results of profile analysis [55]. Ales and lagers were examined and two-dimensional plots of the results using the first two principal components as axes showed resolution of the ales from the lagers and the close proximity of the majority of duplicate samples. Profile analysis has also been used to differentiate various brands of whisky [56]. Throughout the work on profile analysis hedonic expressions have been strictly excluded but other workers [57] have used principal component analysis to classify Continental European beers correctly as good, average or poor on the basis of nine physicochemical parameters colloidal stability (7 days at 40°C/1 day at 0°C), cold sensitivity (24 hours at 0°C), brightness at 12°C, six months test, the content of p-phenylethanol, ethyl caprylate, isoamyl acetate, and isobutanol and foam stability. 

More recently Webb et al. (1952) reported no isopropyl alcohol in a wine fusel oil sample. They did find 4.1% n-propyl, 1.9% n-butyl, 4.9% ( — )-sec-butyl, 18.3% isobutyl, 9.6% ( —)-2-methyl-l-butanol, 54% isoamyl, trace of n-amyl, 1.5% n-hexyl, 5.6% esters, and traces of acetic and butyric acids and acetal. The esters included 0.19% ethyl caproate, 0.60% ethyl caprylate, 0.52% isoamyl caprylate, 1.32% ethyl caprate, 0.38% isobutyl caprate, 0.58% ethyl laurate, 0.25% ethyl palmitate, a trace of butyrate ester, 0.06% myristate ester. Probably present were methyl salicylate, isoamyl caprate, active amyl caproate, isoamyl caproate, active amyl caprylate, isobutyl caprylate, active amyl caprate, active amyl laurate, and isoamyl laurate. 

Linalool o -Terpineol /8-Terpineol Propyl succinate Citronellol Menthol Capric acid Ethyl caprylate Isoamyl isovalerate n-Decyl alcohol Isoamyl sulfide Isobutyl benzoate Terpineol methyl ether Ethyl pelargonate Isoamyl carbonate 1,3,5-Triethylbenzene Bornyl acetate Bornyl ethyl ether Tridecane... 

---