Butyric acid ester

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Butyric acid ester (top) and isobutyric acid ester (bottom). R is an organyl radical ( alkyl radical, alkenyl radical, aryl radical, arylalkyl radical, etc.).

The butyric acid esters (also butanoic acid esters ; also butyrates or butanoates ) are - in contrast to their parent compound butyric acid - characterized by their fragrant, fruity odor notes .

They can be divided into esters of butyric acid and isobutyric acid and belong to the carboxylic acid esters .

Manufacturing

Their production takes place:

Occurrence and characteristics

Typical triglyceride in the fat portion of butter with the blue marked saturated fatty acid residue of palmitic acid, the green marked monounsaturated fatty acid residue of oleic acid and the red marked residue of butyric acid. The triple acylated glycerine ( marked black ) can be seen in the center.

Butter contains triglycerides (esters of the trihydric alcohol glycerine with fatty acids , including butyric acid). When butter goes bad, it produces butyric acid, the unpleasant smell of which is typical of rancid butter.

The low molecular weight butyric acid esters are colorless, volatile , flammable substances that are insoluble in water, but are miscible with organic solvents.

The individual esters can be assigned to certain fruits with regard to their odor note:

Butyric acid or isobutyric acid ester can be found in the following fruits, for example:

  • pineapple

  • Apple

  • apricot

  • banana

  • pear

  • strawberry

use

There are many uses for these compounds as fragrances and flavorings . Butyric acid and isobutyric acid esters are sometimes used as solvents .

swell

  • H. Beyer, W. Walter: Textbook of organic chemistry. 20th edition. Hirzel, Stuttgart 1984, pp. 243-246.
  • J. Falbe, M. Regitz (Ed.): Römpp Lexikon Chemie. 10th edition. Thieme, Stuttgart / New York 1996-1999, pp. 556-557.
  • Fenaroli's Handbook of Flavor Ingredients. 6th edition. CRC Press, 2009, ISBN 978-1-4200-9077-2 .