Isobutyl-acetic ethyl ester

Capronic and isobutyl-acetic ethyl esters--Ethyl alco-... 

As part of their metabolism, all yeasts are known to produce a wide range of esters such as ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and 2-phenylethyl acetate (Nykanen and Nykanen, 1977 Soles et al., 1982 Edwards et al., 1990 Webster et al., 1993 Rojas et al., 2001 2003 Plata et al., 2003 Lee et al., 2004). Esters are synthesized through reaction of alcohols (commonly, ethanol) and carboxylic acids by different acyltransferases or ester synthases (Mason and Dufour, 2000). Factors that affect ester synthesis include grape maturity, sugar content, fermentation temperature, and juice clarity (Houtman et al., 1980a 1980b Edwards etal., 1990). 

Acetate Esters Methyl acetate Ethyl acetate Propyl acetate Isopropyl acetate Butyl acetate Isobutyl acetate Amyl acetate... 

Acetic acid, 2-ethoxyethyl ester, see 2-Ethoxyethyl acetate Acetic acid, ethylene ester, see Vinyl acetate Acetic acid, ethyl ester, see Ethyl acetate Acetic acid, isobutyl ester, see Isobutyl acetate Acetic acid, isopentyl ester, see Isoamyl acetate Acetic acid, isopropyl ester, see Isopropyl acetate Acetic acid, 2-methoxyethyl ester, see Methyl cellosolve acetate... 

The short-tailed fmit bat, Carollia perspicillata, discriminates the odor of ripe from that of green bananas. Odor cocktails of banana odor components were distinguished from the whole odor of banana (Laska, 1990). The two most common esters of banana odor are isopentyl acetate and isobutyl acetate. Nearly all fruit odors contain ethyl acetate. Isopropyl acetate and 2-pentanone are characteristic of putrefying fruits. 

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...

Acetic Acid, Cupric Salt Acetic Acid, Dimethylamide Acetic Acid, Ethyl Ester Acetic Acid, Isobutyl Ester Acetic Acid, Isopropyl Ester Acetic Acid, Methyl Ester Acetic Acid, Nickel (II) Salt Acetic Acid, Propyl Ester Acetic Acid, Sec-Butyl Ester Acetic Acid, Zinc Salt Acetic Aldehyde Acetic Anhydride Acetic Ester Acetic Ether... 

The distilled alcohol product mixture was also esterified by refluxing with glacial acetic acid in the presence of a catalytic amount of sulfuric acid. The product was extracted with water followed by extraction with saturated sodium bicarbonate solution. It was further washed with water and dried over anhydrous sodium sulfate. The crude ester was distilled, and the distillate was stored for further use. The percent yield of esters was 86%. The mixed ester was determined by GC to be composed of (1.3%) methyl acetate, (1.3%) ethyl acetate, (11.5%) n-propyl acetate, (81.7%) isobutyl acetate, (1.2%) 2-methy 1-1-butyl acetate, and (1.9%) other components. The composition corresponded closely to that of the parent alcohol mixture. The fuel characteristics of the alcohol mixture and the ester mixture prepared from it were reported earlier (24). 

The phenyl acetic acid esters are highly valuable intermediates for a lot of applications. Among them, they are applied for the synthesis of fragrances e.g. ethyl ester (honey odour), isobutyl ester (sweet roses odour). The present industrial process for phenyl acetic esters starts from benzylchloride and uses the reactions with KCN to form benzylcyanide 7 (Eq. 15.2.4) and followed by hydrolytic cleavage. 

Ester Content (as Ethyl Acetate) — min 85 0 max 88.0%. It shall be detd in accordance with ASTM D1617—69, described in Annual Book of ASTM Standards, Part 20 (1972), 736—39 Note 1 The method described in ASTM D1617— 69 applies not only to EtAcet, but also to other esters, such as N-butyl acetate, isopropyl acetate, acetate ester of ethylene glycol monoethyl ether, sec-butyl acetate, amyl acetate, dibutyl phthalate and isobutyl acetate-... 

MCI-186, has been developed as a medical drug for brain ischemia. The preparation of pyrazol-3-ones 57a-m was achieved by refluxing /i-keto esters 56a-m and hydrazines 2a-m in ethanol or acetic acid. /i-Keto esters 56d,e,j,l,m, which are not commercially available, were synthesized from acyl chlorides 52a,b, nitrile 53 or ethyl esters 55a,b with the appropriate reagents (Scheme 13). Ethyl 2-acetyl-3-methylbut-3-enoate 56k was prepared in 43% yield from ethyl 3-oxobutanoate 56a by first forming ethyl 3-oxobutanoate sodium salt and then treating the salt with isobutyl iodide in THF at 80 °C. 

Miura, G.A. and S.E. Mills The conversion of D-tryptophan to L-tryptophan in cell cultures of tobacco Plant Physiol. 47 (1971) 483 87 Miyagawa, M. Pyrolysis of esters and saturated fatty acids. 111. Pyrolysis of ethyl and isobutyl acetates Yukagaku 18 (1969) 854-857. 

Acetate esters including ethyl acetate and isobutyl acetate are produced from acetaldehyde by Eastman Chemical using the Tishchenko route. In this process, an aluminum oxide catalyst is used to facilitate the conversion of ethanol via acetaldehyde to acetates. Acetates represent the largest use for acetaldehyde now that acetic acid is made primarily from methanol. 

In this way they prepared butyric ethyl ester from potassium acetate and potassium-ethyl succinate. The synthesis of the ethyl ester of valeric, capronic, and isobutyl-acetic acid was also effected. 

Acetic acid, ethylene ether. See Vinyl acetate Acetic acid, ethyl ester. See Ethyl acetate Acetic acid 2-ethylhexyl ester. See 2-Ethylhexyl acetate Acetic acid hexyl ester. See Hexyl acetate Acetic acid, hydroxy-, butyl ester. See Butyl glycolate Acetic acid isobutyl ester. See Isobutyl acetate Acetic acid isopropyl ester. See Isopropyl acetate Acetic acid, lead salt. See Lead acetate... 

Nitrocellulose, polyester, acrylic and methacrylic ester copolymer, formaldehyde resin, rosin, cellulose acetate butyrate are the most frequently used polymers in nail polish formulations. Solvents were selected to suit the polymer used. These include acetone, methyl acetate, ethyl acetate, butyl acetate, methyl glycol acetate, methyl ethyl ketone, methyl isobutyl ketone, toluene, xylene, isopropyl alcohol, methyl chloroform, and naphtha. Solvents constitute a substantial Ifaction of the composition usually around 70%. Reformulation is ongoing to improve the flexibility and durability of the nail polish. Other efforts are directed to improve antifungal properties,to eliminate ketones and formaldehyde resin (ketones because of their toxicity and irritating smell and formaldehyde resins because they contribute to dermatitis), and elimination of yellowing. All efforts are di-... 

Esters constituted the largest family and included acetates (ethyl, propyl, isobutyl, butyl, isoamyl, and phenethyl), ethyl esters of fatty acids (propanoate, isobutanoate, butanoate, hexanoate, octanoate, 3-hydroxybutanoate, 3-hydroxyhexanoate and furcate), ethyl esters of organic acids (pyruvate, lactate, ethyl myristate, diethyl malate and, mono- and diethyl succinate) and various other esters, such as methyl butanoate, isobutyl lactate and phenylethyl octanoate. The acids quantified included isobutanoic, butanoic, hexanoic, octanoic, decanoic, lauiic and 3-methylbutanoic. The lactones included y-butyrolactone, pantolactone, y-decalactone and E- and Z-oak lactone and the terpenes included neral d-terpineol, P-dtronellol and Z-nerolidol. The aldehyde family comprised acetaldehyde, benzaldehyde, furfural, 5-methylfurfural and octanal, and the phenol family included eugenol, 4-ethylphenol and 4-ethylguaiacol. Finally, 1,1-diethoxyethane, acetoin, sotolon, 2, 3-butanedione, p-cymene and methionol were also determined. 

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. 

Aliphatic esters and ketone 50 % by volume ethane acid ethyl ester (ethyl acetate) 50 % by volume 4-methyl-pentanol-(2) (methyl isobutyl ketone)... 

Aliphatic esters in various combinations play a major part in many flavors, particularly fruit flavors 441), Hexyl acetate develops the strongest and most typical odor in Cox s Orange Pippin apples (279). Hexyl 2-methylbutyrate contributes highly to the flavor of Golden Delicious apples (265). Methyl and ethyl esters of ( )-3-hexenoic, (Z)-4-decenoic (32) and )- and (Z)-4-octenoic acids have some importance in the flavor of pineapple 408). Methyl (Z)-4-decenoate (32) and methyl thiohexanoate account for about 56% of the odor provided by the components of the oxygenated fraction of hop oil 202). Ethyl (jE, Z)-2,4-decadienoate (35) is considered as the character impact compound in the aroma of Bartlett pears (227) (Table 2). The application of this pear ester in reconstitution work has been facilitated by the development of highly stereospecific syntheses 405, 407, 457). Isobutyl an-gelate is considered as an essential constituent of Roman camomile oil 85). 

The major esters of acetic acid are commonly used solvents for inks, paints and coatings. The esters include ethyl acetate, n-butyl acetate, isobutyl acetate, and propyl acetate. 

Other esters present in high concentrations in alcohohc beverages include isoamyl acetate and isobutyl acetate (8-79) that arise, as well as ethyl acetate, by alcoholysis of acetyl-CoA through the respective alcohols. Isobutyric and isovaleric adds yield virtually no esters in beer and wine, as the non-enzymatic esterification is too slow and the equiKbrium is shifted to the detriment of esters. In spirits, these esters occur at levels up to units of mg/1. 

Further, the results obtained enabled the correlation of the composition of the volatile fraction of Parmigiano-Reggiano cheese with sensory attributes [42], This subsequent investigation evidences the significance of the flavor in deflning the quality of a food product and, in addition, the contribution of the different volatile compound classes or of the individual substances to the sensory attributes. For example, esters, particularly methyl butanoate, ethyl hexanoate, and isobutyl acetate, are found to be positively related to the fragrant and fruity notes of aged cheese. Short-chain methyl-branched alcohols, secondary products of proteolysis, contribute to a positive maturation component of the aroma, in opposition to the sharp stimuli of free fatty acids (Fig. 6). 

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