Esterification of Artificial Flavors. Synthesis of Isoamyl Acetate


Authors : Dennis Renato Manzano Vela

Volume/Issue : Volume 6 - 2021, Issue 6 - June

Google Scholar : http://bitly.ws/9nMw

Scribd : https://bit.ly/36lZLIa

The present research work aimed to study the synthesis of isoamyl acetate from isoamyl alcohol, using the Fischer esterification method that was based on the formation of an ester by refluxing a carboxylic acid and an alcohol, for this purpose. 5.3 mL of isoamyl alcohol and 7.3 mL acetic acid were used, which were mixed in a round bottom flask and then 1.2 mL of sulfuric acid was added while the flask was shaken, in addition these tests allowed to identify that They are highly exothermic reactions due to the evolution of heat. The reflux condenser was then coupled with lightly greased tips and boiled on the hot plate, keeping the reflux for a time of one hour. At the end of this time, it was allowed to cool to room temperature and all the liquid was transferred to a separatory funnel with 10 mL of ice water. It was gently stirred, and decanted separating the lower aqueous layer. Subsequently the resulting organic layer was washed with sodium bicarbonate, to remove excess acetic acid. In this extraction process, there was release of CO2, which caused an overpressure inside the funnel. Subsequently, the extract was verified with pH indicator paper to determine the basicity of the organic layer with pH 8. Subsequently, the organic phase was dried with anhydrous sodium sulfate followed by a decantation and a distillation that allowed us to obtain a colorless liquid with a strong characteristic smell of banana. Finally, the amount of isoamyl acetate obtained in the reaction was determined, which was 4.2 mL and the reaction yield calculations were made, which gave a percentage of 58.09%, which is very acceptable.

Keywords : Esterification, Artificial Flavors, Isoamyl Acetat

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