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Synthesis of fruity and non-fruity aromatic esters -a K12 Project

Updated on May 24, 2015
ethyl butyrate ester -the strawberry flavor
ethyl butyrate ester -the strawberry flavor

The flavor and aroma industry widely makes use of synthetic chemicals in the form of esters. Esters are alkyl derivatives of carboxylic acids. Esters are chemically represented as RCOOR’ and have the general formula CnH2n+1-COOR’

Synthesis of esters is lucrative business as the flavor and aroma industry caters to a variety of tailor made aromas to suit today’s consumer. A project in the synthesis of aromatic esters is hands on experience in re-creating an ester in the mundane conditions of your own laboratory. It embellishes knowledge quotient of a student in understanding both - the Esterification reaction as well as observing the relationship between aroma and alteration of an alkyl group to recreate a new odor. The classic reaction known for the preparation of an ester is the Fischer Esterification. This reaction involves treating a carboxylic acid with an alcohol in the presence of a dehydrating reagent such as conc. H2SO4

The general reaction for esterification reaction is shown below :

RCO2H(carboxylic acid ) + R’OH(alcohol)<-->RCOOR’+ H2O

Typically any reaction can be speeded with the inclusion of a catalyst. Similarly, an esterification requires a catalyst increase its rate of formation. It is observed that the carboxylic acid in the reaction acts as an autocatalyst expediting product formation.

Although the use of conc sulfuric acid (H2SO4) poses to be a health hazard, the amount of acid required is in minimal amounts. Acid burns or splatters can be avoided with appropriate safety equipment and careful use. The process of esterification can be carried out modifying either the carboxylic acid or the alcohol. The resulting esters can be liquids with fruity or non fruity odors or flavors. Synthetic esters made in our lab as part of the K-12 project included esters with both fruity and non-fruity aromatic notes.

Methyl salicylate, commonly known as oil of wintergreen is an ester in which the carboxyl group of salicylic acid reacts with methyl alcohol. Oil of wintergreen is used both as a topical analgesic in rubs for sore muscles as well as a flavoring agent in throat lozenges. Methyl salicylate is also used to lower the freezing point of glacial acetic acid, thus making glacial acetic acid safe for transportation.

The odor of Concord grapes can be experienced in the environs of your laboratory with the synthesis of methyl anthranilate. This is an ester of anthranilic acid also known by other names such as methyl 2-aminobenzoate, or carbomethoxyaniline. It is a clear to pale yellow liquid which gives a light blue fluorescence. Methyl anthranilate is widely used both in the flavoring as well as perfume industry.

The ester formed when acetic acid is reacted with propanol is propyl ethanoate. It is a colorless liquid with the characteristic smell of pears. It is formed by the esterfication of ethanoic acid and propan-1-ol. This is used as an industrial solvent as well as for flavor and fragrance. Fruity aromatic notes of pineapple, strawberry and apple which are very popular flavors both in the perfume as well as flavor industry have a wide scale demand in industry. The pineapple flavor can be had by combining butyric acid with n-butanol. The ester formed is n-butyl butyrate which has an aroma akin to a freshly cut pineapples.

The realm of organic chemistry makes the strawberry flavor easily accessible through the synthesis of ethylbutyrate an ester formed through a condensation reaction between ethyl alcohol and butyric acid. Primarily used in the spirit industry the strawberry flavors are the magic of ethyl butyrate. Organic esters are cheap to manufacture as well as serve the purpose in replicating both flavor and taste.

When methyl butanoate is included in a formulation, you can whiff the fresh scent of apples in shampoos and drinks. This aromatic apple scented ester is formed when methyl alcohol is condensed with butyric acid.

An aromatic sweet smelling lab experiment can be the fresh change that a student can experience from the rote experimentation and lab work of corrosive and obnoxious fumes.

This project was meticulously carried out in our lab at MKVIV. Borivali(W) due to the concerted efforts of Jay Savla, Shubhra Chhazed, Urvashi Soneji and Anushua Nath of XIIB.


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