Chem Formal Report
Synthesis of Banana Flavor via Fischer Esterification
Patricia Faye R. Agnila, Joan Karla M. Alvaran*, Micaela Isabel N. Arellano, and Denzel Nicho T. Armendares Department of Biological Science, College of Science, University of Santo Tomas, Manila, Philippines
Abstract
This experiment is conducted to exhibit the synthesis of banana flavoring in the laboratory through the esterification of isoamyl alcohol and acetic anhydride with the use of the Fischer reaction. The set-up used was the reflux modified with a water bath at the constant temperature between 75-80oCelsius. The actual yield that was attained is 0.4271 grams of banana essence. The theoretical yield, on the other hand, was computed to be 2.98 grams. The percent yield was determined to be 14.33 %.
Introduction
Food chemistry that deals with the biological and non-biological components of food plays an important role in the food industry nowadays. The main challenge for the businesses today is to make quality food that ensures longer storage capacity as well as enhancement of flavor without degrading the products’ nutritional values. Artificial flavoring is what the businesses today are working with to ensure these goals.
This experiment attempts to prepare the assigned ester via Fischer reaction and calculate its percent yield.
Esters are organic compounds that have a distinct scent or flavor to them. They can easily be synthesized in the laboratory through the utilization of the Fischer reaction. Fischer reaction is a type of esterification technique that requires refluxing a carboxylic acid and an alcohol with the aid of an acid catalyst. In this reaction, the acid and alcohol reactants are in equilibrium with the ester product.
To allow a reaction that requires heat to take place with minimal loss of reactants that has high
Patricia Faye R. Agnila, Joan Karla M. Alvaran*, Micaela Isabel N. Arellano, and Denzel Nicho T. Armendares Department of Biological Science, College of Science, University of Santo Tomas, Manila, Philippines
Abstract
This experiment is conducted to exhibit the synthesis of banana flavoring in the laboratory through the esterification of isoamyl alcohol and acetic anhydride with the use of the Fischer reaction. The set-up used was the reflux modified with a water bath at the constant temperature between 75-80oCelsius. The actual yield that was attained is 0.4271 grams of banana essence. The theoretical yield, on the other hand, was computed to be 2.98 grams. The percent yield was determined to be 14.33 %.
Introduction
Food chemistry that deals with the biological and non-biological components of food plays an important role in the food industry nowadays. The main challenge for the businesses today is to make quality food that ensures longer storage capacity as well as enhancement of flavor without degrading the products’ nutritional values. Artificial flavoring is what the businesses today are working with to ensure these goals.
This experiment attempts to prepare the assigned ester via Fischer reaction and calculate its percent yield.
Esters are organic compounds that have a distinct scent or flavor to them. They can easily be synthesized in the laboratory through the utilization of the Fischer reaction. Fischer reaction is a type of esterification technique that requires refluxing a carboxylic acid and an alcohol with the aid of an acid catalyst. In this reaction, the acid and alcohol reactants are in equilibrium with the ester product.
To allow a reaction that requires heat to take place with minimal loss of reactants that has high