Synthesis of Banana Flavor - 2281 Words

Synthesis of Banana Flavor CHEMISTRY 200L EXPT 02 PAGE 01 - 11 Gerome B. Vallejos*, Ellis Mika C. Trino, Jahn Camille B. Valdez, Ariza Yamashita Department of Biological Sciences, College of Science Group 11 Corresponding author: gerome_911@yahoo.com Abstract The purpose of this experiment was to synthesize isopentyl acetate via Fischer esterification reaction between acetic anhydride and isoamyl alcohol, using concentrated sulfuric acid as a catalyst. This reaction is characterized by the combining of an alcohol and an acid (with an acid catalyst) to yield and ester plus water. In order to accomplish this reaction, the reactants were refluxed for 30 minutes at 80 degrees Celsius ,to yield a mixture, the mixture was then mixed with†¦show more content†¦Isopentyl acetate is known as banana oil because of its characteristic odor. This ester has also been shown to be one of the active substances in the alarm pheromone of the honeybee. The pheromone causes other bees to become aggressive and attack the intruder. In the experiment, the Fischer esterification will make the acid and alcohol reactants to be in equilibrium with the assigned ester, isopentyl acetate, to prepare an artificial Banana flavoring. Then isoamyl alcohol will be r efluxed with acetic anhydride and with concentrated Sulfuric acid as the catalyst. The product is isolated using a combination of technique such as acid-base extraction, drying, and in special case of distillation. Results and Discussion Isopentyl acetate Acetic anhydride Isoamyl alcohol Scheme 1.1 Fischer Esterification of Banana Flavor The scheme above summarize the whole experiment, its shows the reaction between isoamyl alcohol and acetic anhydride together with the catalyst which is sulfuric acid. Before the experiment was performed, the Limiting reagent was first computed between isoamyl alcohol and acetic anhydride, to obtain the theoretical yield. The computation would not be possible without the different molecular weight, volumes and densities given in Table 1.0: Table 1.0 Molecular Weight, Volumes and Densities of the Reagents and Products. Isoamyl alcohol | | MW = 88 g/mol | |Show MoreRelatedThe lack of Regulation for Food‎ Flavoring by Government Essay964 Words   |  4 Pagesartificial flavors by accident. They created methyl anthranilate as artificial grape flavor while mixing chemicals. Now methyl anthranilate is the main ingredient for grape Kool-Aid. Food flavoring in America began during the industrial revolution. According to Schlossers â€Å"Fast Food Nation,† synthetic flavor additives were used mainly in baked goods, candies, and sodas until the 1950s, when sales of processed food skyrocketed. 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