Esters

Flavor Chemistry
23PER202, 23PER203, 23PER206
 Index

1 3
Introduction Important
Esters
2 4
Role Synthesis
 What are Esters ?
1) Esters are carboxylic acid derivatives in which the hydroxyl group (-OH) is replaced by
alkoxy group (-OR).
2) Esters are chemically organic compounds which form when alcohols react with organic
(carboxylic acid) or inorganic acids ( sulfuric, nitric, phosphoric acids)
3) By contrast to acids and alcohols which have unpleasant and rather weak odors,
respectively, esters usually smell good.
4) Can be naturally occurring in plants and contribute to the “pleasing odour” of fruits and
flowers. Can be prepared in laboratory (synthetic).

General Formula of Esters

 Esters Global market
Attributes Key insights

Estimated Market value in 2022 US $ 89.36 Billion

Expected Market Value in 2023 US $ 94.10 Billion

Expected Market value in 2033 US $ 159.36 Billion

Value based CAGR from 2023 to 2033 5.4%

Key market Trends

1) Increased Demand for Bio - Based esters
2) Booming Skincare sector
3) Transition Towards Sustainable Chemicals
4) Demand from Food and Beverages Sector
 Role of Esters

Food ● Many sectors of industry ,

mainly food, cosmetics have
increased their interest due to
Beverages
their flavour and fragrance
property.
Cosmetics ● Flavour esters that possess
an aromatic ring their
Pharmaceuticals molecular structure are also
known as aromatic ester and
Chemical and are widely found in nature
(fruits and plants)
Personal care
Products
 Role of Esters
1) Esters in Food
● Biochemical pathways involved in the biosynthesis of the most important volatile
compounds produced by fruits : Esters, aldehydes, alcohols, ketones, terpenes and
furanones.
● Volatile esters formed by esterification of alcohol and carboxylic acids constitutes the
largest and most important class of volatile compounds identified in fruits.
● Volatile esters are important contributor not only in aroma of fruits but also to the flavour of
fermented products.
● Esters are fundamental to the aroma in most fruits, comprising the major proportion of the
volatile compounds in food, for examples - melon, apples, pineapple and strawberries.
● The most abundant is ethyl acetate present in most ripe or ripening fruits.
● Esters also contribute to the delicate aromas found in cured ham and some cheeses.
 Role of Esters
Name of Compound Characteristics

Ethyl butanoate Strawberry aroma

Ethyl hexanoate Fresh pineapple and tropical fruits

Long chain ethyl esters Soapy, cheesy, waxy

3 - methylbutyl acetate Pear or pear drops

Allyl hexanoate Pineapple

Cis -3- hexenyl butanoate Green leafy aroma

C9 ester Melon aroma

Ethyl butanoate and ethyl hexanoate are key odorants in

“Parmigiano Reggiano” and “Blue cheese”
 Role of Esters
2) Bioflavours
● Flavour are composed of different organic chemicals, such as hydrocarbons, alcohols,
aldehydes, ketones, acids, esters or lactones.
● Flavor and aromatic esters are widely found in nature and confer pleasant organoleptic impact
attributes, including fruity, floral, spicy, creamy or nutty aromas.
● These properties make possible a great variety of applications in the food sector in many
beverages, candies, jellies, jams, wines and dairy products also in the cosmetic industry, as
fragrances in perfumes, deodorants, creams and soaps and flavors in lip cosmetics.
● However, besides the fragrance they can also have others properties, such as emollient,
surfactant and antioxidant, which make possible their application in many formulations of
creams, shampoos and anti-aging creams.
● Some international regulations determine that aromatic esters have no safety concerns when
used as flavoring agents. European Commission, Food and Drug Administration (FDA) and
International Joint FAO/WHO Expert Committee on Food Additives (JECFA) approve these
esters for food additives.
 Role of Esters
3) Aromatic Ester - Flavor esters that possess an aromatic ring in the molecular structure are also known as
aromatic esters.

These esters are broadly

present in nature and confer
pleasant organoleptic
attributes, such as fruity and
floral smell and taste, which
make possible a great variety
of applications in the food,
The biotechnological production
pharmaceuticals and cosmetic
of these aromatic esters is an
industries. alternative to natural source and
has the possibility of scale up to
industrial applications. Some
studies have been made in this
area, with different immobilized
lipases as the heterogeneous
biocatalysts in the synthesis of
benzyl acetate, cinnamyl
acetate.
 Role of Esters
4) In Brewing industry - Esters are secondary products by brewing yeast during the anaerobic
metabolism of sugars and constitutes ne of the largest and important group of compound affecting
beer flavour. Volatile ester are only trace compounds in fermented beverages such as beer and
wine. They are extremely important for the flavour profile of these drinks.

Name of the compound Odour

Ethyl acetate Fruity, Solvent like, aroma

Isoamyl acetate Fruity, banana aroma

Ethyl caproate and Ethyl Sour apple

caprylate

Phenyl ethyl acetate Flowery, roses, honey

 Various esters used in flavouring

Ethyl Esters Methyl Esters Butyl Esters

Imparts fruity & floral Imparts distinct Imparts flavour to

flavours in various aroma & taste found foods & beverages with
foods & drinks, such as in fruits like banana, hints of tropical fruits ,
apples, strawberries pineapples, and such as mangoes ,
and wines apricots. papayas & coconuts.
 Flavour Profile of Ethyl Esters

Fruity and sweet
Imparts pleasant, fruity
sweetness to food & drinks
,reminiscent of fresh berries
& ripe tropical fruits
Floral and
perfume-like
Add delicate floral Refreshing & Vibrant
notes to flavour Helps to create vibrant &
profile, evoking uplifting experience for
essence of blossoms & palate
aromatic gardens
Flavour profile of methyl esters
Acid fruits

Tropical & Exotic

Bring tropical & exotic flavors to dishes, like
irresistible aroma of ripe banana.

Tart & Tangy

Offers tangy twist to flavour palette, bring out notes
of citrus & brightness , as found in juicy apricots

Bright & Refreshing

Provide refreshing touch to beverages, offering a
delightful burst of fruity & zesty flavour , like tropical
allure of , pineapple cocktail.
 Flavour profile of butyl esters

Butyl esters

Creamy & Distinctive

Tropical fruits
indulgent coconut flavour
Encompasses exotic, Contribute to a creamy
& indulgent mouthfeel , Brings out distinct &
sun-kissed tastes of
adding a touch of delightful flavour of
tropical fruits , such
richness to desserts & coconut to various
as ripe mangoes &
sweet treats. culinary creations.
succulent papayas
Example of esters and their flavours
Sr.no. Esters Flavour

1 Ethyl butyrate Pineapple

2 Ethyl formate rum

3 N-amyl acetate Pears, banana

4 N-octyl acetate oranges

5 N-amyl butyrate Apricots

6 Linalyl acetate Sage

7 Isoamyl acetate banana

8 Methyl butyrate apple

 Synthesis
Ethyl Formate

H2SO4

115℃

Methanoic Ethyl Ethyl Formate

Acid alcohol
 Synthesis
N-amyl acetate

n-pentanol Acetyl N-amyl acetate

chloride
 Synthesis
Linalyl acetate

Linalool Acetic acid Linalyl acetate

 Esters in Nature

● Esters are the most abundant volatile compounds emitted by apple. Ethyl 2-methyl butanoate,
2-methyl butyl acetate, and hexyl acetate contribute mostly to the characteristic aroma of “Fuji”
apples
● Hexyl acetate, 2-methylpropyl acetate, butyl acetate, butyl butanoate, pentyl acetate, and ethyl
hexanoate possess strong pear-like aromas
● Volatile esters, mainly acetate derivatives such as ethyl 2-methyl propyl acetate and 2-methyl
butyl acetate are dominant with 37% of the total volatile profile for melon flavours
● Esters, which are the most important group of strawberry aroma compounds, cover 90% of the
total number of volatiles in ripe strawberry fruit. Among the major esters are methyl and ethyl
butanoate, butyl acetate, methyl and ethyl hexanoate
● Although more than 250 volatile components have been identified in banana The banana fruity
top notes are from volatile esters, such as isoamyl acetate and isobutyl acetate. The
concentrations of acetates and butanoates increased during ripening of banana fruit
 Esters in Nature

● Esters including ethyl-2-methyl propanaote, ethyl butanoate, as well as (E,Z)-2,6-nonadienal,

(E)-2-nonenal, methyl benzoate, (E)-β-ionone, decanal, and
2,5-dimethyl-4-methoxy-3(2H)-furanone are the most important compounds contributing to
mango flavor
● Hexyl acetate and (Z)-3-hexenyl acetate are considered as key odorants influencing the flavor
quality of peach fruit
● The major components of kiwi are methyl and ethyl butanoate, (Z)- and (E)-2-hexenal, hexanal,
(Z)- and (E)-3-hexenol, and methyl benzoate which impart the characteristic flavour of the fruit.
 Conclusion
Structure Role
R’COOR Food, beverages, cosmetics
and pharmaceuticals

Important Estersand Ester available in

their Synthesis Nature
Esters
Thank You
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