Ethyl Caprate

Ethyl butyl ketone, hi5 Ethyl caprate, el20 Ethyl caproate, el60 Ethyl caprylate, e231 Ethyl chloride, cl21... 

Ethyl bromopyruvate, e79 Ethyl caprate, e 113 Ethyl chloroglyoxylate, el91 ... 

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. 

Ethanol, HjCCHjOH Ethyl butyrate, H3C(CH2)2COOC2CH5 Ethyl caprate, H3C(CH2)gCOOC2H5 Ethyl caproate, H3C(CH2)4COOC2H5 For the Hall portion ... 

Afore Artificial Ethyl Oenanthate, also known as artificial cognac essence or oil of wine, is a mixture of amyl and ethyl caprates with ethyl and isoamyJ butyrates and caprylates. 

Decanoic acid, ethyl ester ethyl caprate H3C-(CH2)8-C00-C2H5 3266, 4249 172a, 174b, 908, 1053, 2389, 2544, 3266, 3370, 4249 ... 

Decanoic acid, ethyl ester ethyl caprate) HsC-fCHiVCOO-CjHs... 

The more recent studies. Flora et al. (24), identified several constituents of muscadine grape essence using gas-liquid chromatography in conjunction with mass spectrometry and infrared spectrometry. Components identified included methanol, ethanol, n-butanol, 2-methyl-1-butanol, n-hexanal, trans-2-hexene-l-al, B-phenylethanol, acetaldehyde, ethyl acetate, ethyl propionate, propyl acetate, butyl acetate, ethyl caprate, benzyl acetate, toluene, m-xylene, and d-limonene. 

Ethyl caprate Ethyl caprinate. See Ethyl decanoate... 

Synonyms Capric acid ethyl ester Decanoic acid ethyl ester Ethyl caprate Ethyl caprinate Ethyl decylate... 

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... 

Extensive experimental studies of simulated countercurrent gas-liquid chromatography have been done. A system with 12 chromatography columns was enclosed in an oven. The system did not use a zone IV. Figure 14.3-S shows one mn for the separation of ethylcaprate from ethyl lauraie. The columns were packed with 15% OV-275 on chromosorb P and were operateid at I60°C with nitrogen as the carrier. This is a fairly difficult separation with a separation factor of 1.44. For a feed flow rate of 75 cm /h (Fig. 14.3-5) the ethyl caprate product was 94.2% pure and the ethyl laurate was 91.2% pure. When the feed flow rate was lower to 25 cm /h, the products were 99.4 and 99.3% pure, respectively. The results taken... 

FIGURE 14.3-5 Simulated moving-bed separation of ethyl caprate from ethyl lanrate by GLC. Reprinted with permission from the Canadian Journal of Chemical Engineering, 57, 42 (1979). 

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. 

Mohanty, S. (2005). Estimation of vapor liquid equilibria of binary systems, carbon dioxide-ethyl caproate, ethyl caprylate and ethyl caprate using artificial neural networks. Fluid Phase Equilib 235,... 

---