ethyl octanoate

ethyl octanoate

[¦eth·əl äk′tan·ə‚wāt]
(organic chemistry)
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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Black cherry bourbon contains more ethyl octanoate, a compound known to impart a sweet fruity flavor, than traditional oak flavored bourbon.
A total of 29 volatiles were assigned in the fermented juice with ethyl decanoate, phenylethanol, ethyl laurate, ethyl octanoate, hexanol, and ethyl acetate as main components.
Odor activity calculations showed that ethyl butanoate, ethyl hexanoate and ethyl octanoate were primarily responsible for the fruity, sweet aroma.
Conversely, the study by PINO & QUERIS (2011) on the characterization of guava wine described twelve active odor compounds, including (3-damascenone, ethyl octanoate, ethyl hexanoate, and ethyl butanoate.
The following analytical standards were purchased from Sigma-Aldrich (Germany): ethyl butanoate, ethyl crotonate, butyl acetate, butyl butanoate, ethyl hexanoate, hexyl acetate, propyl hexanoate, ethyl octanoate, octyl acetate, isoamylhexanoate, methyl acetate, hexyl hexanoate, ethyl decanoate, citronellyl acetate, 2-heptenal, nonanal, trans-2-nonenal, decanal, cis-3-hexen-1-ol, trans-3-hexen-1-ol, hexan-1-ol, 1octanol, linalool, [alpha]-pinene, [beta]-pinene, myrcene, limonene, [gamma]-terpinene, [alpha]-terpinene, terpinolene, [alpha]-ionone, [beta]-ionone, 6methyl-5-hepten- 2-one, rose oxide, and citronellol.
Among these esters, ethyl butanoate, ethyl octanoate, and ethyl decanoate were the esters found in greatest concentration.
Eight compounds, namely 2-heptanone (2), 1-heptanol (7), 3-octanone (8), ethyl hexanoate (10), 2-ethylhexan-1-ol (13), ethyl octanoate (27), (E)-[alpha]-bergamotene (34), and (E,E)-[alpha]-farnesene (36) were shared by the aeration extracts and salivary-gland extracts of the mango and starfruit populations and together generated 63.51% and 82.22% (for the mango population), 71.79% and 66.87% (for the starfruit population) of the total chemical variability.
These include isoamyl acetate [6], ethyl pentanoate [7], hexyl acetate [8, 9], ethyl isobutyrate [10], methyl (E)-geranoate ((E)-3,7-dimethyl-2,6-octadienoic acid methyl ester) [9], ethyl octanoate [8], isoamyl octanoate [9], and butyl butyrate [11, 12].
Furthermore, the enzyme-treated wines had higher concentrations of both ethyl octanoate and isoamyl acetate than the nonenzyme-treated wines, which is consistent with the quantities of octanoic acid and n-decanoic acid between the two kinds of wines.
ludens, when a blend of 4 synthetic compounds of volatiles of yellow chapote: 1,8-cineole, ethyl hexanoate, ethyl octanoate, and hexanol in combination with putrescine, ammonium bicarbonate, and methylamine HCl did not increase the captures compared with the traps containing metabolites of amino acids alone (Robacker 1998).
cerevisiae produced appreciable quantities of isoamyl acetate, ethyl hexanoate, ethyl octanoate and ethyl decanoate.
Ethyl acetate, ethyl octanoate, ethyl hexanoate, and isoamyl acetate were the dominant compounds.