Aldehydes and Ketones
Flavoring Agents made from Aldehydes and Ketones
Peter Konn
Mountain State University
Chemistry 302
7/31/12
Abstract
This paper looks to delve into the chemistry behind ketones and aldehydes as well as related compounds. The endeavor involved looking into the way their bonding influences how they react. It also considers the simple physical properties of these compounds including their reaction with other compounds, chemical structures and formulas. The paper also looked to establish the relationship and differences between natural butter and synthetic butter, natural raspberry and synthetic raspberry, and vanilla extract and pure vanilla. Finally, this paper endeavored to identify and a detailed description of the type of reactions that take place in Sn1, Sn2, E1, E2 reactions as well as Grignard reagents.
Flavoring agents are considered the largest compounds used as food additives. Beverage and food applications of flavoring agents include spice blends, fruits, nuts, wine flavoring agents, and vegetables. They may modify or magnify the aroma or taste of the intended product. There exists a wide variety of flavoring agents used for numerous purposes (Cooper, 2009). Examples of flavoring agents include alcohols, esters, protein hydrolysates, aldehydes, and ketones.
Aldehydes and Ketones are connected from the premise that they both possess a carbonyl group C=O. The main difference however is that the carbonyl carbon of ketones is bound by two carbon atoms. On the other hand, the carboxyl carbon of aldehydes is bound by one hydrogen atom. Hence, aldehydes place the carbonyl group at the terminal carbon end, while the ketone carbonyl group is always internal. Typically, simple aldehydes have an irritating and unpleasant odor. One flavoring agent made from aldehydes is Amyl Cinnamic Aldehyde. This compound is largely used in fixation of fragrances (Bloch, 2006). In addition, aldehydes are also used in commercial
Peter Konn
Mountain State University
Chemistry 302
7/31/12
Abstract
This paper looks to delve into the chemistry behind ketones and aldehydes as well as related compounds. The endeavor involved looking into the way their bonding influences how they react. It also considers the simple physical properties of these compounds including their reaction with other compounds, chemical structures and formulas. The paper also looked to establish the relationship and differences between natural butter and synthetic butter, natural raspberry and synthetic raspberry, and vanilla extract and pure vanilla. Finally, this paper endeavored to identify and a detailed description of the type of reactions that take place in Sn1, Sn2, E1, E2 reactions as well as Grignard reagents.
Flavoring agents are considered the largest compounds used as food additives. Beverage and food applications of flavoring agents include spice blends, fruits, nuts, wine flavoring agents, and vegetables. They may modify or magnify the aroma or taste of the intended product. There exists a wide variety of flavoring agents used for numerous purposes (Cooper, 2009). Examples of flavoring agents include alcohols, esters, protein hydrolysates, aldehydes, and ketones.
Aldehydes and Ketones are connected from the premise that they both possess a carbonyl group C=O. The main difference however is that the carbonyl carbon of ketones is bound by two carbon atoms. On the other hand, the carboxyl carbon of aldehydes is bound by one hydrogen atom. Hence, aldehydes place the carbonyl group at the terminal carbon end, while the ketone carbonyl group is always internal. Typically, simple aldehydes have an irritating and unpleasant odor. One flavoring agent made from aldehydes is Amyl Cinnamic Aldehyde. This compound is largely used in fixation of fragrances (Bloch, 2006). In addition, aldehydes are also used in commercial
References: Arlt, W., Gmehling, J., & Onken, U. (2009). Aldehydes and ketones, ethers. Frankfurt am Main: Dechema. Bloch, D. R. (2006). Organic chemistry demystified. New York: McGraw-Hill. Cooper, J. H. (2009). Flavoring agents of aldehydes and ketones. Chicago. Gmehling, J., & Onken, U. (2004). Aldehydes and ketones. (Vapor-liquid equilibrium data collection.) Frankfurt am Main: DECHEMA. Sittig, M. (2008). Polyacetal resins, aldehydes, and ketones. Park Ridge, N.J: Noyes Development Corp.