ethyl octanoate

ethyl octanoate

[¦eth·əl äk′tan·ə‚wāt]
(organic chemistry)
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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.
Ethyl acetate, ethyl hexanoate, ethyl octanoate, 2-methyl1-butanol, 3-methyl-1-butanol, 1-hexanol, 1-octanol, phenylethyl alcohol, and hexanoic acid were positively identified by comparing the spectra and chromatographic peak RIs of samples and analytical standards.
Compounds with the highest concentrations included ethyl octanoate (383.
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.
obliqua pests on mango has a higher proportion of 2-methylheptan-4-one (5), 1-heptanol (7), methyl heptanoate (12,) 2-ethylhexan-1-ol (13), linalool (19), ethyl octanoate (27) and (E)-[alpha]-bergamotene (34), whereas the starfruit population is characterized by a higher abundance of 2-heptanone (2), 2,5-dimethylpyrazine (3), 2-methylheptan-4-one (5), 3-octanone (8), ethyl hexanoate (10), methyl heptanoate (12), limonene (14), 3-decanone (25), 2-decanone (26), [alpha]-copaene (30), and CE)-[alpha]-bergamotene (34) (Fig.
1-heptanol, 3-octanone, ethyl hexanoate, 2-ethylhexan-1-ol, limonene, linalool, (E,Z)-3,6-nonadien-1-ol, ethyl octanoate, [alpha]-copaene, (E)-[alpha]-bergamotene and (E,E)-[alpha]-farnesene.
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.