Synthesis of Isopentyl Acetate
Mary Eunice Agapito, Denmarc R. Aranas*, Limuel Joseph V. Bacani, and Steven Arthur Baluyot
Analysis of Hydrocarbons
Department of Biology, University of Santo Tomas, Manila, Philippines
Abstract
In this experiment we performed parallel chemical test method to identify an unknown. The reflux setup was used to prevent evaporation in mixing the reactants in an inert solvent with its boiling point. Another highlight of this experiment is the liquid-liquid extraction wherein a solution containing a mixture of compounds is shaken with a second solvent that is immiscible with it. The percent yield calculated was 59.23%. The characteristics of the synthesized ester were liquid, oily, and it had a banana smell.
Introduction
Artificial flavoring is commonly used in the food that we eat today. For example, fruit flavoring is a chemical mixture that mimics a natural flavor as that of banana flavor from the synthesis of isoamyl acetate. Ester is the functional group, which is responsible for the distinctive odor and taste that artificial fruit flavoring has. Esters are derived from carboxylic acids.
A carboxylic acid contains the –COOH group, and in an ester the hydrogen in this group is replaced by a hydrocarbon group of some kind. This could be an alkyl group like methyl or ethyl, or one containing a benzene ring like phenyl[1]. Esters are widespread in nature. Small esters, in combination with other volatile compounds, produce the pleasant aroma of fruits. It is amazing that so many fragrances and flavors can be prepared by simply changing the number of carbons and hydrogens in the ester. Any natural flavor is normally quite complex, with dozens or hundreds of chemicals interacting to create the taste/smell. But it turns out that many flavors -- particularly fruit flavors -- have just one or a few dominant chemical components that carry the bulk of the taste/smell signal. Many of these chemicals are called esters [2]. This experiment attempts to produce an
Analysis of Hydrocarbons
Department of Biology, University of Santo Tomas, Manila, Philippines
Abstract
In this experiment we performed parallel chemical test method to identify an unknown. The reflux setup was used to prevent evaporation in mixing the reactants in an inert solvent with its boiling point. Another highlight of this experiment is the liquid-liquid extraction wherein a solution containing a mixture of compounds is shaken with a second solvent that is immiscible with it. The percent yield calculated was 59.23%. The characteristics of the synthesized ester were liquid, oily, and it had a banana smell.
Introduction
Artificial flavoring is commonly used in the food that we eat today. For example, fruit flavoring is a chemical mixture that mimics a natural flavor as that of banana flavor from the synthesis of isoamyl acetate. Ester is the functional group, which is responsible for the distinctive odor and taste that artificial fruit flavoring has. Esters are derived from carboxylic acids.
A carboxylic acid contains the –COOH group, and in an ester the hydrogen in this group is replaced by a hydrocarbon group of some kind. This could be an alkyl group like methyl or ethyl, or one containing a benzene ring like phenyl[1]. Esters are widespread in nature. Small esters, in combination with other volatile compounds, produce the pleasant aroma of fruits. It is amazing that so many fragrances and flavors can be prepared by simply changing the number of carbons and hydrogens in the ester. Any natural flavor is normally quite complex, with dozens or hundreds of chemicals interacting to create the taste/smell. But it turns out that many flavors -- particularly fruit flavors -- have just one or a few dominant chemical components that carry the bulk of the taste/smell signal. Many of these chemicals are called esters [2]. This experiment attempts to produce an
References: [1]Clark, J.(2004). An introduction to Esters.Chemguide. Retrieved July 6, 2013 from: http://www.chemguide.co.uk/organicprops/esters/background.html [2]Retrieved July 6, 2013 from:http://www.howstuffworks.com/question391.htm [3]Lehman, J.(2001). Operational organic chemistry (3rd Ed.). Prentice hall: USA. [4]Kilway, K., & Drew, A.(2007). Fisher esterification: Preparation of banana oil. University of Missouri: Kansas. [5]Aberdeen, S.(2011). Chemistry and reflux.eHow. Retrieved July 6, 2013 from: http://www.ehow.com/facts_6811659_chemistry-reflux.html [6]Retrieved July 6, 2013 from:http://www.chemicalland21.com/specialtychem/perchem/ISO-AMYL%20ACETATE.htm [7] Fischer esterification. Organic Chemistry.org.Retrieved July 6, 2013 from http://www.organic-chemistry.org/namedreactions/fischer-esterification.shtm