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ESTER

In chemistry, esters are organic compounds in which an organic group (symbolized by R' in this article) replaces a hydrogen atom (or more than one) in an oxygen acid. An oxygen acid is an acid whose molecule has an -OH group from which the hydrogen (H) can dissociate as an H+ ion.

The most common esters are the carboxylate esters, where the acid in question is a carboxylic acid. For example, if the acid is acetic acid, the ester is called an acetate. Esters may also be formed with inorganic acids; for example, dimethyl sulfate is an ester, and sometimes called "sulfuric acid, dimethyl ester".

Esters are named similarly to salts; although they don't really have cations and anions, the terminology follows the same pattern: a more electropositive part followed by a more electronegative part.

An ester can be thought of as a product of a condensation reaction of an acid (usually an organic acid) and an alcohol (or phenol compound), although there are other ways to form esters. Condensation is a type of chemical reaction in which two molecules are joined together and eliminate a small molecule, in this case two-OH groups are joined eliminating a water molecule. A condensation reaction to form an ester is called esterification. Esterification can be catalysed by the presence of H+ ions. Sulfuric acid is often used as a catalyst for this reaction. The name ester is derived from the German Essig-Äther, an old name for acetic acid ethyl ester (ethyl acetate).

Contents

Naming of esters

Ethyl acetate structure
Ethyl acetate structure

Esters can be produced by an equilibrium reaction between an alcohol and a carboxylic acid. The ester is named according to the alkyl group (the part from the alcohol) and then the alkanoate (the part from the carboxylic acid) which make it up.[1] For example, the reaction between methanol and butyric acid yields the ester methyl butyrate C3H7-COO-CH3 (as well as water). The simplest ester is H-COO-CH3 (methyl formate, also called methyl methanoate).

For esters derived from the simplest carboxylic acids, the traditional names are recommended by IUPAC,[2] viz, formate, acetate, propionate, butyrate, though out of these only acetate may carry further substituents. For esters from higher acids, the alkane name with an -oate ending is generally preferred, e.g., hexanoate. Common esters of aromatic acids include benzoates such as methyl benzoate, and phthalates, with substitution allowed in the name.

Physical properties

Esters participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding makes them more water-soluble than their parent hydrocarbons. However, the limitations on their hydrogen bonding also make them more hydrophobic than either their parent alcohols or parent acids. Their lack of hydrogen-bond-donating ability means that ester molecules cannot hydrogen-bond to each other, which makes esters generally more volatile than an carboxylic acid of similar molecular weight. This property makes them very useful in organic analytical chemistry: unknown organic acids with low volatility can often be esterified into a volatile ester, which can then be analysed using gas chromatography, gas liquid chromatography, or mass spectrometry. Many esters have distinctive odors, which has led to their use as artificial flavorings and fragrances. For example:

allyl hexanoate pineapple
benzyl acetate pear, strawberry, jasmine
bornyl acetate pine tree flavor
butyl butyrate pineapple
ethyl acetate peach, pineapple, raspberry
ethyl butyrate banana, pineapple, strawberry
ethyl hexanoate strawberry
ethyl cinnamate cinnamon
ethyl formate lemon, rum, strawberry
ethyl heptanoate apricot, cherry, grape, raspberry
ethyl isovalerate apple
ethyl lactate grape
ethyl nonanoate grape
ethyl valerate apple
geranyl acetate geranium
geranyl butyrate cherry
geranyl pentanoate apple
isobutyl acetate cherry, raspberry, strawberry
isobutyl formate raspberries
isopentyl acetate pear,banana (flavouring in old-fashioned Pear Drops)
linalyl acetate lavender, sage
linalyl butyrate peach
linalyl formate apple, peach
menthyl acetate peppermint
methyl anthranilate grape, jasmine
methyl benzoate fruity, ylang ylang
methyl benzyl acetate cherry
methyl butyrate pineapple, apple
methyl cinnamate strawberry
methyl pentanoate flowery
methyl phenyl acetate honey
methyl salicylate (oil of wintergreen) root beer, wintergreen, Germolene™ and Ralgex™ ointments (UK)
nonyl caprylate orange
octyl acetate fruity-orange
octyl butyrate parsnip
pentyl acetate (amyl acetate) apple, banana
pentyl butyrate (amyl butyrate) apricot, pear, pineapple
pentyl hexanoate (amyl caproate) apple, pineapple
pentyl pentanoate (amyl valerate) apple
propyl isobutyrate rum
terpenyl butyrate cherry

Ester synthesis

Esters can be prepared in the laboratory in several ways:

Ester reactions

Ester saponification (basic hydrolysis)
Ester saponification (basic hydrolysis)

Esters react in a number of ways:

See also

External links

References

  1. ^ IUPAC naming of esters
  2. ^ IUPAC parent groups using traditional names


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Functional groups
Chemical class: Alcohol • Aldehyde • Alkane • Alkene • Alkyne • Amide • Amine • Azo compound • Benzene derivative • Carboxylic acid • Cyanate • Ester • Ether • Haloalkane • Imine • Isocyanide • Isocyanate • Ketone • Nitrile • Nitro compound • Nitroso compound • Peroxide • Phosphoric acid • Pyridine derivative • Sulfone • Sulfonic acid • Sulfoxide • Thioether • Thiol • Toluene derivative