Valeric 2-ethyl-, methyl ester

Valeric acid ethyl ester see Ethyl pentanoate 624-24-8 Valeric acid methyl ester see Methyl pentanoate 542-28-9. delta.-Valerolactone see Oxan-2-one... 

Esters.— The simplest class of compounds present in essential oils are the esters or ethereal salts (p. 140). In our early discussion of these compounds in the aliphatic series it was stated that the odor and flavor of common fruits is probably due to ester compounds and that certain empirical mixtures of esters are used as artificial fruit essences. Artificial apple essence, for example, may be prepared by mixing certain proportions of ethyl nitrite, ethyl acetate and amyl valerate with chloroform, aldehyde and alcohol. An example of an essential oil which consists of a single ester is oil of wintergreen. vAdxh is the methyl ester of salicylic acid, ortho-hydroxy benzoic acid (p. 714). 

Esters of medium volatility are capable of removing the water formed by distillation. Examples are propyl, butyl, and amyl formates, ethyl, propyl, butyl, and amyl acetates, and the methyl and ethyl esters of propionic, butyric, and valeric acids. In some cases, ternary azeotropic mixtures of alcohol, ester, and water are formed. This group is capable of further subdivision with ethyl acetate, all of the ester is removed as a vapor mixture with alcohol and part of the water, while the balance of the water accumulates in the system. With butyl acetate, on the other hand, all of the water formed is removed overhead with part of the ester and alcohol, and the balance of the ester accumulates as a high boiler in the system. 

After further working up there is obtained an oily crystalline residue which is subjected to chromatography on silica gel. The 16a-methyl-6a,9a-difluoro-A -pregnadien-11/3,21-diol-3,20-dione is eluated with ethyl acetatereacted with valeric acid chloride to give the valerate ester. 

Later investigators alcoholyzed imidate salts of other monobasic acids to obtain ortho esters of acetic [13, 14], propionic [15], butyric, valeric, caproic, isocaproic, benzoic [16], and phenylacetic acids [17]. For the latter alcoholysis reactions, the reaction time varies from a few days for the production of methyl orthopropionate to six weeks for ethyl orthobenzoate. McElvain reported that the reaction time is drastically cut by carrying out the reaction in boiling ether [18] or petroleum ether [19]. These conditions provide a reaction temperature below the decomposition point of the imidate salt to the amide. 

Esters as enhancers (methyl acetate, ethyl acetals, butyl acetals, methyl propionate, ethyl propionate, methyl valerate, isopropyl myristate, and glucol monolaureate)... 

Pentanoic acid, 2-methyl-, ethyl ester. See Ethyl 2-methyl valerate... 

Important components of hard cheeses (Gouda type) include some carboxylic acid esters (ethyl butanoate, ethyl hexanoate), as well as carboxylic acids (acetic, butyric, isobutyric, valeric, isovaleric, 2-methylbutyric and caproic acids). Cheeses manufactured using bacteria of the genus Propionibacterium (such as Emmental and Gruyere) contain propionic acid and other lower fatty acids, methyl thioacetate, some oxocarboxylic acids, various alcohols, esters (such as ethyl butanoate), lactones (such as 8-decalactone), amines and other basic compounds (also skatole in addition to aliphatic amines), alkylpyrazines (e.g. 2-sec-butyl-3-methoxypyrazine), 4-hydroxy-2,5-dimethyl-2H-furan-3-one (furaneol), 2-ethyl-4-hydroxy-5-methyl-2H-furan-3-one (homofuraneol) and a range of other compounds. 

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