Ethyl acetate decadienoate

Butyl acetate Pentyl acetate Hexyl acetate 2-Methylbutyl acetate Hexyl propane ate Ethyl butanoate Butyl butanoate Hexyl butanoate Methyl 2-methylbutanoate Ethyl 2-methylbutanoate Propyl 2-methylbutanoate Butyl 2-methylbutanoate Hexyl 2-methylbutanoate Ethyl hexanoate Ethyl octanoate Ethyl ( )-2-octenoate Methyl ( ,Z)-2,4-decadienoate Ethyl ( ,Z)-2,4-decadienoate... 

The flavour of distillates from apple and pear is characterised by typical aroma compounds from these fruits formed by enzymatic degradation of fatty acids to C6-fragments like hexanol, trans-2-hexenol, as well as ethyl esters and acetates of hexanoic acid. In distillates of pears, especially of the variety Bartlett pear, the characteristic pear flavour is mainly dominated by the ethyl and methyl esters of frans-2-czs-4-decadienoic acid and trans-2-trans-A-decadienoic acid [27-29], The biogenesis of these monounsaturated, diunsaturated, and triunsaturated esters may be explained by -oxidation of unsaturated linoleic and linolenic acid in the fruits. The sesquiterpene compound a-farnesene, which is formed during postharvest ripening and storage of Bartlett pears [28], shows that quality and intensity of distilled pear spirits is mainly influenced by the quality and degree of ripeness of the fruits. 

Jennings et al (228) fractionated an extract from Bartlett pears into 32 volatile components of which five were found to contribute significantly to the characteristic pear aroma. Later studies indicated that esters of trans-2 cis-4 decadienoic acid and hexyl acetate were significant components of the Bartlett pear aroma (229, 230). More recently, numerous volatiles of Bartlett pears were separated and identified including esters of methyl, ethyl, propyl, butyl, and hexyl alcohols, and Cio to Ci8 fatty acids (231, 232). 

CIC The typical fmity, fatty pear note originates from ethyl-(E,Z)-2,4-decadienoate balanced with ethyl-(E)-2-octenoate and ethyl-(Z)-4-decenoate. Eamesene adds a fresh floral terpeny topnote and esters, mainly hexyl acetate, contribute to the fruity, estery character. 

CIC (Z)-3-hexenol and (E)-2-hexenal contribute to the unripe, green character hep-tyl acetate and ethyl 2,4-decadienoate impart the fruity pear note and 2,6-nonadien-l-ol adds the melon-like topnote. 

Ethyl chloroformate, 307, 314 Ethyl 3-chloropropanoate, 219 Ethyl (2E, 4Z)-decadienoate, 121 Ethyl diazoacetate, 222 Ethyl 4,4-dimefhoxy-2-phenylthiobuty-rate, 222-223 Ethylene acetals, 265... 

The oak-leaf-roller moth uses cis-11-tetradecenyl acetate, CHgCHgCH CH(CH2)ioO—COCH3, as a sex pheromone. Hexadecanyl acetate, CH3(CH2) 15O-COCH3, is used for the same purpose by the butterfly Lycorea ceres ceres (E 4). Ethyl trans-2-cis-4-decadienoate, CH3(CH2)4CH= CHCH=CHCO—OC2H5,... 

Aliphatic esters in various combinations play a major part in many flavors, particularly fruit flavors 441), Hexyl acetate develops the strongest and most typical odor in Cox s Orange Pippin apples (279). Hexyl 2-methylbutyrate contributes highly to the flavor of Golden Delicious apples (265). Methyl and ethyl esters of ( )-3-hexenoic, (Z)-4-decenoic (32) and )- and (Z)-4-octenoic acids have some importance in the flavor of pineapple 408). Methyl (Z)-4-decenoate (32) and methyl thiohexanoate account for about 56% of the odor provided by the components of the oxygenated fraction of hop oil 202). Ethyl (jE, Z)-2,4-decadienoate (35) is considered as the character impact compound in the aroma of Bartlett pears (227) (Table 2). The application of this pear ester in reconstitution work has been facilitated by the development of highly stereospecific syntheses 405, 407, 457). Isobutyl an-gelate is considered as an essential constituent of Roman camomile oil 85). 

The aroma of the pear Williams Christ is characterized by esters produced by the degradation of unsaturated fatty acids (example in 5.3.2.2) ethyl esters of (E,Z)-2,4-decadienoic acid, (E)-2-octenoic acid, and (Z)-4-decenoic acid, as well as hexyl acetate. In fact, butyl acetate and... 

According to the TNO compilation (18) Bartlett pear aroma contains very low levels of butyl acetate (0.16 ppm), hexyl acetate (0.09 ppm), methyl trans-2-cis-4-decadienoate (0.05 ppm), ethyl trans-2-cis-4-decadienoate (0.04 ppm) and a-farnesene (0.04 ppm). The concentrations of the other compounds identified in Fig. 13 were not reported in the reference. 

Figure 15 A comparison of the total ion chromatograms of the volatile aroma components of (a) a ripe Bartlett pear and (b) a pear-flavored jelly bean isolated by headspace SPME. Small plugs of the pear were removed with the blunt end of a disposable pipet and placed into a 20-mL headspace vial for extraction. The jelly bean was forced into a smaller 4-mL vial. Headspace extraction was performed on each sample for 10 minutes at room temperature using a 100-(xm PDMS fiber. Peak identities are as follows (1) butyl acetate, (2) hexyl acetate, (3) methyl cis-4-decenoate, (4) ethyl cis-4-decenoate, (5) methyl frawi-2-cw-4-decadienoate, (6) ethyl frani-2-ds-4-decadienoate, (7) a-famesene, (8) isoamyl acetate, (9) ds-3-hexenyl acetate, and (10) carveol propionate.

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