Synthesis of Banana Flavor
Synthesis of Banana Flavor
CHEMISTRY
200L
EXPT 02
PAGE 01 - 11
Gerome B. Vallejos*, Ellis Mika C. Trino, Jahn Camille B. Valdez, Ariza Yamashita
Department of Biological Sciences, College of Science
Group 11
Corresponding author: gerome_911@yahoo.com
Abstract
The purpose of this experiment was to synthesize isopentyl acetate via Fischer esterification reaction between acetic anhydride and isoamyl alcohol, using concentrated sulfuric acid as a catalyst. This reaction is characterized by the combining of an alcohol and an acid (with an acid catalyst) to yield and ester plus water. In order to accomplish this reaction, the reactants were refluxed for 30 minutes at 80 degrees Celsius ,to yield a mixture, the mixture was then mixed with sodium hydrogen carbonate and dried with anhydrous sodium sulfate. The product obtained from this reaction was then weighed and yielded 3.5753g, the total percent yield of isopentyl acetate obtained was 60 %. The advantages of using this particular esterification process, is that is fairly simple to set up and recreate, as long as the proper acidic conditions are present.
Keywords: Esterification, Reflux, Extraction, Esters, Isopentyl acetate
Introduction
Esters have the general formula of R’COOR, in which R’ can be H, an alkyl or an aromatic hydrocarbon group and R is an alkyl or an aromatic hydrocarbon group (Bettelheim et al., 2007). The volatile compounds in natural fruits and flowers are usually complex mixtures of compounds, where esters frequently predominate. Many artificial flavorings contain esters or mixtures of esters. Esters are a group of naturally occurring compound that generally possess distinctive odor. Many of the processed foods that you buy today come with an ingredient label that lists "artificial flavors" as one of the key ingredients. Artificial flavors are simply chemical mixtures that mimic a natural flavor in some way. Most organic fragrances and fruit flavours belong to this class of compounds. Anything
CHEMISTRY
200L
EXPT 02
PAGE 01 - 11
Gerome B. Vallejos*, Ellis Mika C. Trino, Jahn Camille B. Valdez, Ariza Yamashita
Department of Biological Sciences, College of Science
Group 11
Corresponding author: gerome_911@yahoo.com
Abstract
The purpose of this experiment was to synthesize isopentyl acetate via Fischer esterification reaction between acetic anhydride and isoamyl alcohol, using concentrated sulfuric acid as a catalyst. This reaction is characterized by the combining of an alcohol and an acid (with an acid catalyst) to yield and ester plus water. In order to accomplish this reaction, the reactants were refluxed for 30 minutes at 80 degrees Celsius ,to yield a mixture, the mixture was then mixed with sodium hydrogen carbonate and dried with anhydrous sodium sulfate. The product obtained from this reaction was then weighed and yielded 3.5753g, the total percent yield of isopentyl acetate obtained was 60 %. The advantages of using this particular esterification process, is that is fairly simple to set up and recreate, as long as the proper acidic conditions are present.
Keywords: Esterification, Reflux, Extraction, Esters, Isopentyl acetate
Introduction
Esters have the general formula of R’COOR, in which R’ can be H, an alkyl or an aromatic hydrocarbon group and R is an alkyl or an aromatic hydrocarbon group (Bettelheim et al., 2007). The volatile compounds in natural fruits and flowers are usually complex mixtures of compounds, where esters frequently predominate. Many artificial flavorings contain esters or mixtures of esters. Esters are a group of naturally occurring compound that generally possess distinctive odor. Many of the processed foods that you buy today come with an ingredient label that lists "artificial flavors" as one of the key ingredients. Artificial flavors are simply chemical mixtures that mimic a natural flavor in some way. Most organic fragrances and fruit flavours belong to this class of compounds. Anything
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