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Organic And Biological Chemistry

7th Edition
STOKER + 1 other
ISBN: 9781305081079

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Chapter
Section
BuyFindarrow_forward

Organic And Biological Chemistry

7th Edition
STOKER + 1 other
ISBN: 9781305081079
Textbook Problem

Structurally contrast the ester flavoring agents that generate apple and pineapple flavors in terms of their “acid part” and “alcohol part.”

Interpretation Introduction

Interpretation:

In terms of “acid part” and “alcohol part”, the ester flavoring agents which generate pineapple and apple flavor has to be contrasted structurally.

Concept Introduction:

Esters are mainly responsible for the fragrance and flavor of flowers and fruits.  A natural flavor is caused by mixture of esters in which one particular ester being a dominant one.

Explanation

Esters are responsible for the flavor and fragrance of flowers and fruits.  Synthetic esters are made by finding the dominant ester that is present in the natural odor or flavor of particular thing.

The ester that generate apple flavor is methyl butanoate.  The structure of methyl butanoate can be drawn as,

The ester that generate pineapple flavor is ethyl butanoate.  The structure of ethyl butanoate can be drawn as,

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