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Esters

In a recent article, I discussed the fundamentals of Schiff bases. In this issue, I would like to discuss the basics of esters.

Preparation of Fragrant Allyl Esters

Preparing methyl-cyclohexyloxyacetate, allyl-cyclohexyloxyacetate, methyl-cyclohexylpropionate and allyl-cyclohexylpropionate.

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

Syntheses and Odor Characteristic of Beta-Terpinyl Esters

Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.

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Excellentia International's Natural Methyl Thio Esters

The range of natural methyl thio esters consists of three ingredients, which occur naturally in aged cheeses including cheddar and camembert.

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'Ester Dance Reaction' Yields Low-cost Aromatic Esters

Research from Waseda University in Japan describes a novel catalyst and reaction, the "ester dance reaction," that could make synthesizing aromatic compounds sustainably easier.

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The Loss of Volatile Esters from Cookies

The following study considers some of the flavor problems associated with low-fat and microwaved foods.

Odor Properties of 1-(p-Alkyl)Phenylethanols and Their Esters

All the substances have, principally, similar odor characters, possessing fruity, flowery, woody, penetrant odor notes with minor rotten, moldy notes. Other characteristic notes were observed in some compounds. Odor thresholds show mostly medium values, suitable for application in perfumery products.

Quantitative Relationships Between Structure and the Fruity Odor of Esters

This article describes the evaluation of three QSAR approacbes (CoMFA, Hansch and Principal Component Analysis) which were used to investigate the correlation between chemical structure and the fruitiness of esters. It includes the first published study of the use of comparative molecular field analysis (CoMFA) in the formulation of a structure-odor relationship.

Fragrant Esters of 3-Cyclohexyl-1-propanol and 3-Cyclohexyl-1-butanol

Preparation and fragrance properties of some esters of 3-cyclohexyl-1-propanol and 3-cyclohexyl-1-butanol are described in this study. The compounds reported in this study possess interesting fragrant properties and may enrich the assortment of synthetic fragrant compounds used in perfumev industry

Ethyl-3-hydroxybutyrate

Wen International offers this natural material for its fruity, winey flavor in a variety of fruit applications

Butterfly Effect

Ungerer perfumer Hugh Spencer has formulated Nanette Lepore/Riviera Concepts’ Shanghai Butterfly.

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Ventós' V-Butter

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Ingredient Profile: Furfuryl Ethyl Ether

Philip Spillman has attributed the presence of furfuryl ethyl ether in wines to the oak wood barrel. It has been flagged as an off note in beer, contributing to the stale note with other nasty actors.

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Wake Up With Coffee Butter

The new addition to breakfast combines your caffeine boost with your bagel. Straight from Japan, MegMilk Snow Brand's "Snow Brand Coffee Soft" is a coffee-flavored butter spread to add a punch to breakfast.

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MilliporeSigma's Ethyl-2-(4-hydroxy-3-methoxyphenyl)acetate, ≥95%

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Patent Pick: Butter Up Bran

Bran has come a long way from being considered an "embarrassing" public declaration of certain digestive health needs. And work to improved its texture and flavor, like that featured in this patent application, have helped to ensure it's no longer just a flavorless piece of cardboard with a prune juice chaser.

Huel peanut butter flavored protein powder. Photo: Huel.

Huel Adds Peanut Butter to its Lineup

Peanut Butter joins five other flavors of Huel powders.

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