Ethyl 4- butanoate

Chemical Designations - Synonyms Butyric acid, Ethyl ester Butyric ether Ethyl butanoate Chemical Formula CHjCHjCHjCOOCjHj... 

Ethyl bromopyruvate, e91 Ethyl bromovalerate, e92 Ethyl butanoate, e99 2-Ethylbutyl alcohol, e95 Ethyl butyl ether, b554... 

Each reaction has a unique value of rate constant k. For example, the value of k in Worked Example 8.2 would have been different if we had chosen ethyl formate, or ethyl propanoate, or ethyl butanoate, etc., rather than ethyl ethanoate. The value of k depends ultimately on the Gibbs function of forming reaction intermediates, as discussed below. 

Ethyl butanoate Methyl hexanoate Methyl nonanoate Methyl 3-methylbutanoate Methyl 2-methylpropanoate Ethyl 3-acetamidobutanoate (70) Methyl 5-acetamidohexanoate (42) Methyl 4-acetamidohexanoate (11) Methyl 8-acetamidononanoate (25) Methyl 3-acetamido-3-methylbutanoate (68) Methyl 2-acetamido-2-methylpropanoate (58) Methyl 3-acetamidobutanoate (4)... 

Sastry, N.V., George, A., Jain, N.J., and Bahadur, P. Densities, relative permittivities, excess volumes, and excess molar polarizations for alkyl ester (methyl propanoate, methyl butanoate, ethyl propanoate, and ethyl butanoate) + hydrocarbons (n-heptane, benzene, chlorobenzene, and 1,1,2,2-tetrachloroethane) at 308.15 and 318.15 K, J. Chem. Eng. Data, 44(3) 456-464, 1999. 

Fig. 22 Initial reaction steps for fatty acid ester decomposition, represented by ethyl butanoate, which can decompose via thermolysis (pyrolysis), oxidation, or hydrolysis.

Ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate contribute most to the characteristic aroma of Fuji apples [49]. In Red Delicious apples, ethyl butanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate and hexyl acetate contribute to the characteristic aroma as determined by Charm-Analysis and/or AEDA [50, 51]. In a comparative study of 40 apple cultivars, the highest odour potency or Charm value was found for -damascenone [52]. This compound usually occurs in a glycosidically bound form and is present primarily in processed products owing to hydrolysis of the glycoside bond after crushing fruit cells [53]. -Damascenone has a very low odour threshold with a sweet, fruity, perfumery odour and is not typical of apple aroma in gen-... 

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... 

Important aroma compounds of black currant berries have been identified mainly by GC-O techniques by Latrasse et al. [119], Mikkelsen and Poll [115] and Varming et al. [7] and those of black currant nectar and juice by Iversen et al. [113]. The most important volatile compounds for black currant berry and juice aroma include esters such as 2-methylbutyl acetate, methyl butanoate, ethyl butanoate and ethyl hexanoate with fruity and sweet notes, nonanal, /I-damascenone and several monoterpenes (a-pinene, 1,8-cineole, linalool, ter-pinen-4-ol and a-terpineol) as well as aliphatic ketones (e.g. l-octen-3-one) and sulfur compounds such as 4-methoxy-2-methyl-butanethiol (Table 7.3, Figs. 7.3, 7.4, 7.6). 4-Methoxy-2-methylbutanethiol has a characteristic catty note and is very important to blackcurrant flavour [119]. 

The kiwi fruit is a cultivar group of the species Actinidia deliciosa. More than 80 compounds have been identified in fresh and processed kiwi [137]. Methyl acetate, methyl butanoate, ethyl butanoate, methyl hexanoate and ( )-2-hexenal have the most prominent effect on consumer acceptability of kiwi fruit flavour [137-140]. The volatile composition of kiwi fruit is very sensitive to ripeness, maturity and storage period [138, 139]. Bartley and Schwede [140] found that ( )-2-hexenal was the major aroma compound in mature kiwi fruits, but on further ripening ethyl butanoate began to dominate. Ripe fruits had sweet and fruity flavours, which were attributed to butanoate esters, while unripe fruits had a green grassy note due to ( )-2-hexenal [140]. The most important character-impact compounds of kiwi fruits are summarised in Table 7.4. 

Fig. 8.2 Esters as character-impact compounds 4 isobutyl acetate in passion frml 5 isopentyl acetate in banana 6 ethyl butanoate in cupuacu 7 ethyl (32)-hexenoate and 8 ethyl-3-(methylthio)propanoate in pineapple...

Another investigation reported the esters as the predominant volatile components of the Maradol variety (about 41% w/w of the total volatiles) [51]. The major representative compounds in the simultaneous steam distillation-solvent extraction were methyl butanoate and ethyl butanoate. Previous work described the esters as the predominant compounds among the volatiles papayas, for example, from Sri Lanka and Colombia had 52 and 63% of esters in the total volatiles respectively [25,41]. 

Volatile constituents of cupuacu were isolated by steam distillation-extraction of pulp or juice [2].The identification of volatile constituents was based on mass spectral analysis. The pleasant aroma compounds were mainly esters (Fig. 8.2). Targe amounts of ethyl butanoate and small amounts of ethyl acetate, butyl acetate, and butyl isobutanoate were described. 

In another investigation, the volatile compounds were isolated [19] using a Porapack Q trap by vacuum for 2 h and were then eluted with hexane. The esters were the chemical class of compounds that predominated in the samples among 21 volatile compounds detected. Ethyl butanoate, ethyl 2-methylbutano-ate, 1-butanol, ethyl hexanoate, 3-hydroxy-2-butanone, ethyl octanoate, acetic acid, linalool, palmitic acid, and oleic acid were identified in cupuacu pulp by solid-phase extracton [15]. 

Ethoxylated Dodecanol Ethoxylated Dodecyl Alcohol Ethoxylated Myristyl Alcohol Ethoxylated Nonylphenol Ethoxylated Pentadecanol Ethoxylated Pentadecyl Alcohol Ethoxylated Tetradecanol Ethoxylated Tetradecyl Alcohol Ethoxylated Tridecanol Ethoxylated Tridecyl Alcohol Ethoxytriethylene Glycol Ethoxy Triglycol Ethyl Acetate Ethylacetic Acid Ethyl Acetoacetate Ethyl Acrylate Ethyl Alcohol Ethyl Aldehyde Ethylaluminum Dichloride Ediylaluminum Sesquichloride Ethylamine Ethylbenzene Ethyl Butanoate Ethyl Butanol 2-Ethyl-1 -Butanol 2-Ethylbutyl Alcohol Ethyl Butyrate... 

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