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Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials, and often have a pleasant characteristic, fruity odor. This leads to their extensive use in the fragrance and flavor industry.
An example of an ester formation is the substitution reaction between a carboxylic acid (R−C(=O)−OH) and an alcohol (R'OH), forming an ester (R−C(=O)−O−R'), where R and R′ are organyl groups, or H in the case of esters of formic acid.
Esters: [2] Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid — acetic acid, and the ethyl alcohol generated during the fermentation. Norisoprenoids, such as C13-norisoprenoids found in grape (Vitis vinifera) [8] or wine, [9] can be produced by fungal peroxidases [10] or glycosidases. [11]
The most commonly used alcohol is methanol, producing fatty acid methyl esters (FAME). When ethanol is used fatty acid ethyl esters (FAEE) are created. Other alcohols used for the production of biodiesel include butanol and isopropanol. Fatty acid ethyl esters are biomarkers for the consumption of ethanol (alcoholic beverages). [1] [2] [3]
As a result, ethyl acetate—the ester of ethanol and acetic acid—is the most abundant ester in wines. Other combinations of organic alcohols (such as phenol-containing compounds) and organic acids lead to a variety of different esters in wines, contributing to their different flavours, smells and tastes.
A common example is sodium lauryl sulfate, with the formula CH 3 (CH 2) 11 OSO 3 Na. Also common in consumer products are the sulfate esters of ethoxylated fatty alcohols such as those derived from lauryl alcohol.
The term alcohol originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. The suffix -ol appears in the International Union of Pure and Applied Chemistry (IUPAC) chemical name of all substances where the hydroxyl group is the functional group with the ...
Most fatty alcohols in nature are found as waxes, which are esters of fatty acids and fatty alcohols. [1] They are produced by bacteria, plants and animals for purposes of buoyancy, as source of metabolic water and energy, biosonar lenses (marine mammals) and for thermal insulation in the form of waxes (in plants and insects). [3]