Esters
Esters are chemical compounds responsible for the fruity smells present in processed food. Many natural flavours and smells are due to the presence of esters in flowers and fruits. An ester is formed from the reaction between an alcohol and an acid. Its name is given by adjusting the names of the alcohol and acid that formed the ester. For example When methanol(alcohol) reacts with ethanoic acid the ester methyl ethanoate is formed. The name is derived by placing the name of the alcohol first. The anol part of the alcohol is replaced with yl to form the word methyl. The ic part of the acid is replaced with ate to form the name ethanoate. Putting the two words together gives us the name of the ester, methyl ethanoate.
Some esters
you may recognise by their smell are: Research the esters above and give their uses society or industry. Complete the table below
Visit your local food outlet and identify the esters in: -nail polish
remover |
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Senior chemistry |
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What is a secondary alcohol? | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Why is it necessary to use numbers, such as, 3-octyl methanoate? Draw the structure. Draw the isomers of octanol. How many possible esters can be formed by reacting an octanol with methanoic acid? Draw them. |
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Name the ester formed from ethanoic acid and butan-2-ol |
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Esters have small molecular weight and very nice odor. They are responsible for the pleasant odor of jasmine, roses, etc. and for the odors of apples, bananas, strawberries, etc. The higher the molecular weight, the weaker the odors they carry are. 1) Why do esters with higher molecular weight have a weaker fragrance? 2) What is meant by the term saturated and unsaturated? |