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Flavorings isoamyl acetate

The acetates of most alcohols are also commercially available and have diverse uses. Because of their high solvent power, ethyl, isopropyl, butyl, isobutyl, amyl, and isoamyl acetates are used in ceUulose nitrate and other lacquer-type coatings (see Cellulose, esters). Butyl and hexyl acetates are exceUent solvents for polyurethane coating systems (see Coatings Urethane polymers). Ethyl, isobutyl, amyl, and isoamyl acetates are frequentiy used as components in flavoring (see Flavors and spices), and isopropyl, benzyl, octyl, geranyl, linalyl, and methyl acetates are important additives in perfumes (qv). [Pg.374]

Ethyl hexanoate and octanoate were the predominant FA esters found in Tinta Negra wines, whereas diethyl succinate and ethyl lactate were the most abundant diprotic acid ethyl esters. According to the authors, the most sensory important flavors seem to be attributed to 3-methylbutan-l-ol, 2-phenylethanol, isoamyl acetate, diethyl succinate, 2-phenylethylace-tate, phenylacetaldehyde, y-nonalactone, ethyl hexanoate, ethyl octanoate, hexanoic acid, and octanoic acid. [Pg.226]

Esters are colorless, volatile liquids that often have pleasant odors. Many occur naturally in flowers and fruits. Isoamyl acetate (Fig. 7.27a) is generated in apples as they ripen and contributes to the flavor and odor of the fruit. Benzyl acetate, the ester formed from acetic acid and benzyl alcohol (see Fig. 7.27b), is a major component of oil of jasmine and is used in the preparation of perfumes. [Pg.299]

In addition to diacetyl, O. oeni produces esters, flavor compounds also important for wine flavor and aroma. Esters are primarily produced by Saccharomyces during alcoholic fermentation (Mason and Dufour, 2000 Nykanen, 1986 Nykanen and Nykanen, 1977 Soles et al., 1982), although evidence shows that esters such as ethyl acetate, ethyl lactate, ethyl hexano-ate, and ethyl octanoate can be synthesized by O. oeni (De Revel et al., 1999 Delaquis-Pascal et al., 2000 Edwards and Peterson, 1994 Maicas et al., 1999 Tracey and Britz, 1989). For example, Edwards and Peterson (1994) reported that strains of O. oeni synthesized relatively large amounts of ethyl lactate (183-1280 /ig/L) during growth in microbiological medium. In agreement, Maicas et al. (1999) reported that 50 mg/L of ethyl lactate was produced in wines fermented with O. oeni, as well as isoamyl acetate and ethyl caproate, compounds important for a pleasant fruity note in wine (Gil et al., 1996 Mason and Dufour, 2000 Nykanen, 1986). [Pg.150]

A comparison with the yield obtained with a mineral acid, HCl, showed high performance of the TPA-PVA-PEG catalyst. Moreover, it has the advantages of an easy catalyst separation from the reaction medium and lesser problems of corrosion. As a consequence, it leads to an ecofriendly technology for the preparation of isoamyl acetate, which is important for flavor and fragrance industries and another fine chemical products. [Pg.737]

The catalyst behavior was tested in liquid medium reaction for the esterification of acetic acid with isoamyl alcohol to obtain isoamyl acetate. This compound is an important product for flavor and fragance industries. The isoamyl acetate can be used as for instance flavor in mineral waters and syrups, perfume in diverse products, as shoe polish, and in the manufacture of materials like artificial silk and other textiles, among other uses. [Pg.745]

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. [Pg.665]

Isoamyl acetate is used to impart pear flavor to mineral waters and syrups, in perfumes, in... [Pg.377]

Unlike the acids from which they are derived, esters often have pleasant odors (Table 14.8). The characteristic odors and flavors of many flowers and fruits are due to the presence of natural esters. For example, the odor and flavor of bananas is primarily due to the ester 3-methylbutyl acetate (also known as isoamyl acetate). [Pg.327]

In Experiment [8B] you will be synthesizing the isopentyl alcohol (3-methylbutanol) ester of acetic add (the basic building block of the fatty adds), isopentyl acetate (isoamyl acetate).This low molecular weigjit ester has a distinct banana- or pear-like odor, and the liquid product is often referred to as banana oil or pear oil (see above). Isopentyl acetate has a wide variety of uses as a flavoring agent in mineral waters and syrups a solvent for oil paints, tarinins, nitrocellulose, lacquers, and a number of other commercial products a perfume ingredient in shoe polish and in the manufacture of artifidal silk, leather, and pearls.You are very Kkely to find this experiment to be a pleasant olfactory experience ... [Pg.199]

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. 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.
Many acetate esters (such as those of isoamyl, benzyl, citroneUyl, and geranyl alcohols) are components of natural flavors. They can be obtained by Upase-cata-lyzed esteriflcation in organic solvents, but the major problem with enzymatic acetylations is deactivation of lipases by acetic acid [8, 9]. Most of the Upase-catalyzed syntheses of esters have been carried out by transesterification to avoid free acid toxicity and water formation. Claon and Akoh [10] found that immobilized lipases from Candida antarctica promote highly effective direct esterification of geraniol and citronellol with acetic acid. [Pg.81]

Only a few of the volatiles found in fresh beer exceed their flavor threshold values. These include ethanol, 3-methylbutanol, ethyl acetate, isoamyl... [Pg.331]

Amyl acetate ( -mil AS-uh-tate) is a colorless liquid with a distinctive banana-like flavor and odor. Three major isomers of amyl acetate exist normal (rc-amyl), secondary Uec-amyl), and isoamyl (3-methyl-i-butyl) acetate. Isomers are two or more forms of a chemical compound with the same molecular formula, but different structural formulas and different chemical and physical properties. As an example, the boiling points of the three isomers of amyl acetate are 149.2°C (300.6°F), 142.o°C (287.6° ), and 140.o°C (284.0° ), respectively. Although the amyl acetates are probably best known as flavoring agents because of their distinctive banana-like flavor, they all have a number of interesting industrial applications also. [Pg.85]


See other pages where Flavorings isoamyl acetate is mentioned: [Pg.391]    [Pg.395]    [Pg.22]    [Pg.395]    [Pg.276]    [Pg.736]    [Pg.111]    [Pg.391]    [Pg.248]    [Pg.196]    [Pg.342]    [Pg.374]    [Pg.395]    [Pg.415]    [Pg.5280]    [Pg.22]    [Pg.141]    [Pg.142]    [Pg.440]    [Pg.270]    [Pg.98]    [Pg.201]    [Pg.738]    [Pg.25]    [Pg.201]   
See also in sourсe #XX -- [ Pg.2 , Pg.377 , Pg.378 , Pg.379 ]




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