Fruity

Ethyl acetate test. Heat i ml. of ethanol with 0-5 g. of sodium acetate and a few drops of cone. H2SO4 gently for about i minute. Cool and pour into a few ml. of water in a boiling-tube. Note fruity odour of the ethyl acetate. 

Pleasant often fruity) odour. Esters, ethers. 

Observable Characteristics - Physical State (as normally shipped) Liquid Color Colorless Odor Penetrating, fruity sharp pungent. 

Observable Characteristics - P/Q. rica/S/a/e (asshipped) Liquid Color Colorless Odor. Somewhat fruity. 

Chemical DesignationsHexyl acetate MAAc Methyllsobutylcarbinyl acetate 4-Methyl-2-pentanol, acetate 4-Methyl-2-pentyl acetate Chemical Formula CH3COOCH(CH3)CH2CH(CH 2-Observable Characteristics - Physical State (as shipped) Liquid Color. Colorless Odor Fruity mild, pleasant mild and nonresidual. 

Reactions.—Add a few drops of alcohol to the same quantity of apetic acid, and an equal volume of concentrated sulphuric acid. Warm gently and notice the fruity smell of ethyl acetate. Neutralise a few drops of acetic acid by adding e.xcess of ammonia and boiling until neutral. Let cool and add a drop of ferric chloride. The red colour of ferric acetate is produced On boiling, basic ferric acetate is precipitated. 

Properties.—Colourless liquid, with an agreeable fruity smell b. p. 77° sp. gr. o 9o68 at 15° soluble in about 11 parts of water miscible in all pioportions with alcohol, ether, and acetic acid. 

Properties.—Colourless liquid possessing a fruity smell b. p-181° sp, gr. ro3 at 15°. Boiled with dilute caustic potasb, the ester decomposes into alcohol, carbon dioxide, and acetone (ketonic decomposition), with strong or alcoholic caustic potasli, sodium acetate and alcohol are formed (acid decompositmn). 

The esters are, for the most pait, colourless liquids or solids of low m. p., with a fruity smell and insoluble in water. They are hydrolysed by potash (most readily with alcoholic potash) and give amides with ammonia,... 

A s/cr.s possess a fruity smell and usually distil without decomposition. Boil with refltiK for 5 minutes on the water-btith a few c.c. of the licpiid with 3 to 4 volumes of a ten pei cent, solution of ctLListic potash in methyl alcohol and pour into water. Notice if the liquid dissolves and has lost the odour of the ester. An ester will be completely hydrolysed, and if the alcohol is soluble in water a clear solution will be obtained. If the alcohol is vol.atile and the solution neiitialised w ith sulphuric acid. and evaporated on the water-bath, the alkali salt of the organic acid mixed with pottissium sulphate will be left and the acid may be investigated as desciibed under 1. If it is required to. ascertain the nature of the alcohol in the ester, hydrolysis must fig effected with a strong aqueous solution of caustic potash... 

The higher aliphatic alcohols, from octyl alcohol upwards, have-recently been introduced as perfume materials with considerable success. Only one or two of them, such as nonyl and undeeylenic alcohols, have so far been detected as natural constituents of essential oils, but other members of the series are prepared artificially, and are employed in minute quantities in the preparation of perfumes with characteristic, fruity bouquets. These alcohols are greatly diminished in perfume value by traces of impurities. According to H. J. Prins, the first interesting member of the series is octyl alcohol it has a very sweet, rose-like odour, and is especially suitable for giving a rose perfume that pecnliar sweet smell which distinguishes a rose from a rose perfume. This feature of the aliphatic alcohols diminishes in the series from Cg to Cjg. 

Fatty Acid Esters of Methyl Alcohol.—The following esters of methyl alcohol are commercial products, and all have fruity odours, and are very suitable for blending with flower oils to impart distinctive secondary odours to them. They are, generally speaking, very expensive, some of them costing as much as 12 per lb., but, as only minute quantities... 

Methyl Malonate.—This ester is an artificially prepared body, having a fruity odour, somewhat similar to the above-described esters of the fatty acids. It has the formula CH2(C02CHg)2, and boils at 181°. It may be prepared by treating potassium cyan-acetate with methyl alcohol and hydrochloric acid. On saponification with alcoholic potash it yields malonic acid, which melts at 132°, and serves well for the identification of the ester. 

Ethyl Acetate.—This ester does not play a very important role in synthetic perfumery, but its intensely fruity odour, together with the fact that it is found naturally in the perfume of the magnolia gives it certain possibilities, if used in very minute quantities. It is an oil of the formula CH3COO. C2H5. It boils at 76°, and has a specific gravity 0-908. It is easily soluble in the usual organic solvents, and fairly soluble in water. 

It is a liquid boiling at 121°, and has a very fruity odour, very similar to that of the pine apple. 

Ethyl Laurinate.—The laurinic ester of ethyl alcohol has also, quite recently, come into KOgue in synthetic perfumery. It is an oil of peculiar fruity odour, intensely strong, having the constitution... 

Ethyl Nonylate.—This ester has, during the past year or two, been recognised as having a most useful odour for modifying flower bouquets. It is a fruity oil boiling at 227° to 228°, and having the constitution... 

Amyl Acetate.—This is, with the exception of amyl formate, which is not of practical importance, the simplest possible ester of amyl alcohol, and has the formula CHj. COO. CsHjj. It is a fruity oil, with a strong odour resembling that of the pear, and is known as art ficial oil of pear. It is prepared on a very large scale by, for example, treating 100 parts of dry sodium acetate, 100 parts of amyl alcohol, and 130 parts of sulphuric acid for twelve hours at ordinary temperature, and then distilling off the ester. It has a specific gravity 0-876, and boils at 138°. The alcohol in this ester is not normal amyl alcohol, but isoamyl alcohol. 

Amyl Heptylate.—This ester is one of the newest synthetic odours, and is also one of the very expensive ones. It has the formula CH3(CH2)r,COOCjHjj, and is an oil of powerful fruity odour. It can be identified by saponifying it and examining the resulting fatty acid, which should melt at — 10° and boil at 223°. 

Heptyl Heptoate.—This is one of the most recent introductions to synthetic perfumery and one of the most expensive. It has the formula CH3(CH2)500C. (CH2)5CH3. It has a fine, powerful, fruity odour. 

Hexyl Acetate.—Hexyl acetate, CH3(CH2)500C. CHj is an ester found naturally in the oil of Heracleum giganteum. It has a fruity odour, and boils at 169° to 170°. Its specific gravity is 0-890 at 10°. 

Linalyl Propionate.—This ester is also produced by condensing the free alcohol and the free acid by means of sulphuric acid. It has a somewhat fruity odour recalling that of bergamot, and is especially suitable for perfumes of the lily of the valley type. It is a colourless oil, boiling at 115° at 10 mm. pressure. 

Linalyl Butyrate.—The butyric ester of linalol has the formula, CiflHjjOOC, CH2. CHjCHj. It resembles geranyl butyrate in odour, but is somewhat heavier. It is most useful for imparting fruity odours to flower perfumes. It is prepared by condensing the alcohol and the acid by means of sulphuric acid. 

It has a characteristic fruity odour, and is most useful for imparting a fruity bouquet to a flower perfume, but must be used in small quantities. 

Pinoglycyl Acetate.—This ester can be prepared by the direct acetylation of pinoglycol, C,gH,.0(0H)g, an alcohol resulting from the oxida-.tion of pinol with permanganate of potassium. It can also be prepared from pinol dibromide and acetate of silver. It is an ester with an excellent fruity odour, of the formula C,gH, 0(CgHg0.2).2, melting at 97° to 98°, and boiling at 155° at 20 mm. pressure, or at 127° at 13 mm. 

Pinolglycyl Propionate.—This ester, of the formula C,gH,( 0(C3H50.2).2, is a quite similar ester, prepared in a similar manner. It also has a fine fruity odour. 

Eeptylic Aldehyde.—This aldehyde, also known as oenanthylic aldehyde, 18 formed by distilling castor oil under reduced pressure. It is an Oil of powerful fruity odour, boiling at 155°, or at 45° at 10 mm. pressure, and having a specific gravity 0-820, and refractive index 1-4150. It forms an oxime melting at 50°. 

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