Ethyl valerianate

Ethyl Valerianate.—This ester, C HgCOOC Hj, is an oil with a pineapple odour. Its specific gravity is 0 894, and boiling-point about 133°. 

F.31) Pentanoic acid, ethyl ester, ethyl pentanoate, ethyl valerate, ethyl valerianate (539-82-2] FEMA 2462... 

L6tant et al. (2000) have compared the discrimination ability of an array composed by photoluminescence sensors based on porous siUcon films. An array of these sensors was connected in series with a commercial electronic nose, and the discrimination ability was compared for samples of citnis/dx-3-hexenal, ethyl cinnamate and ethyl valerianate, with good performance for the silicon array. 

Ethyl Malonate.—Ethyl malonate is not a member of the parafiinoid acid esters, but is sufficiently nearly related to this series to be included here as a matter of convenience. It is of considerable value in modifying flower odours, having a more or less characteristic apple odour, but of a much sweeter type than the valerianic ester perfume. It is an oil of specific gravity 1 068, and boils at 198°. 

The isomeric valerianic acids have the formula C Hj O.. Normal valerianic acid does not appear to be found in any essential oils. Iso-valerianic acid, (CHg). jCH. CH. COOH, is found in valerian and other oils it is a liquid boiling at 174°, of specific gravity -947. Another isomer, also found in champaca and coffee oils, is methyl-ethyl-acetic acid, (C.,Hg)(CH3). CH. COOH. This is an optically active liquid, boiling at 175°, of specific gravity -941 at 21°. 

Baldrian, m. valerian. ather, m. valeric ester, specif, ethyl valerate, -ol, n. valerian oil. salz, n. valerate, -skure, /. valeric acid, -wurzel, /. valerian root, valerian. 

The slight solubility of yellow phosphorus in several other liquids has been notioed— e.g. ethyl chloride, ethylene chloride, chloroform, bromoform, ohloral, acetic ether, acetone aldehyde, cacodyl sulphide, allyl thiooyanate, mercury methide, valerianic acid, amyl valerate, fusel oil, benzoyl chloride, stannic chloride, ethyl nitrite, nicotine, coniine, cavutchin, styrene, aniline, quinoline, creosote, etc. J. Hartmann found that 100 grms. of bile at 38-5° dissolved 0 02424 grm. of phosphorus, and more at a higher temp. 

Thus from ethylmalonic add, there is formed ethylacetic add = butyric add. If, instead of ethyl iodide, methyl or propyl iodide is used, proprionic add or valerianic add respectively is obtained. If two methyl groups are introduced into malonic ester, then, on decomposition, a dimethylacetic or isobutyric add will be formed. 

The fine flavor and bouquet result from the secondary constituents of the brandy and are dependent upon a number of factors, principally raw materials, operating methods, aging, etc. The secondary constituents consist of various esters (acetic, butyric, oenanthic, valerianic), acetic acid, volatile oils, tannin, fixed acid and coloring matter. Ethyl pelargonate (oenanthic ester) and other volatile constituents are thought to be mainly responsible for the flavor. 

Valerianate of ethyl 4300 C4Hg.COO.C2H5 Ethyl valerlate. 

It is a slightly yeUowish liquid sp. gr. 0.877 boils at 95° (203° F.> its vapor explodes when heat to 260° (500° F.) insoluble in water soluble in alcohol in all proportions vapor orange-colored. Alcoholic solution of potash decomposes it slowly, with formation of potassium nitrite and oxides of ethyl and amyl. When dropped upon fused potash, it ignites and yields potassium valerianate. 

Yalenanate of Ethyl. Pase dry hydrochloric acid gas through an alcoholic solution of valerianic acid. Its odor resembles butyric ether. 

When exposed to air it oxidizes very slowly quite rapidly, however, in contact with platinum-black, forming valerianic acid. The same acid, along with other substances, is produced by the action of the more powerful oxidants upon amyl alcohol. Chlorin attacks it energetically, forming amyl chlorid, HCl, and other chlorinated derivatives. Sulfuric acid dissolves in amyl alcohol, with formation of amyl-sulfuric acid, S04(CtHu)H, corresponding to ethyl-sulfuric acid. It also forms similar acids with phosphoric, oxalic, citric, and tartaric acids. Its ethers, when dissolved in ethyl alcohol, have the taste and odor of various fruits, and are used in the preparation of artificial fruit-essences. Amyl alcohol is also used in analysis as a solvent, particularly for certain alkaloids, and in pharmacy for the artificial production of valerianic acid and the valerianates. 

The whole forinentatiou lasts about eight moutlm, during which, are formed, besides ethyl alcohol, acetic, propionic, l)utyric, valerianic, and caproic acids, as well a,s a small (]uai itity of higlior fatty acids— the greater part of the glycerine is hereby decompose id. 

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