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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.

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.

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

T2-Hexenoic Acid

From Fontarome, this kosher flavor material can be used in a variety of applications.

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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'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.

Preparation of Fragrant Allyl Esters

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

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

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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.

Caproic Acid

Sourced in Southeast Asia, this Acme-Hardesty Co. material has many dairy applications among its uses.

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

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.

Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

EOAI's 2009-2011 Executive Committee

Essential Oil Association of India has finalized its executive committee for the year 2009-2011.

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