Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

16. Carboxylic Acids and Their Derivatives

Naming Esters

GOB Chemistry

16. Carboxylic Acids and Their Derivatives

Naming Esters

Previous problemNext problem

2:04 minutes

Problem 23b

Textbook Question

What is the ester responsible for the flavor and odor of the following fruit?
b. orange

Verified step by step guidance

Step 1: Understand the context of the problem. Esters are organic compounds that are often responsible for the characteristic flavors and odors of fruits. They are formed through a reaction between a carboxylic acid and an alcohol, known as esterification.

Step 2: Identify the ester commonly associated with apricots. The ester responsible for the flavor and odor of apricots is typically **ethyl butanoate** or **ethyl butyrate**. This compound is formed from butanoic acid (a carboxylic acid) and ethanol (an alcohol).

Step 3: Recall the general structure of an ester. Esters have the general formula \( RCOOR' \), where \( R \) is the alkyl group from the carboxylic acid and \( R' \) is the alkyl group from the alcohol.

Step 4: Write the chemical reaction for the formation of ethyl butanoate. The reaction can be represented as: \( \text{C}_3\text{H}_7\text{COOH} + \text{C}_2\text{H}_5\text{OH} \rightarrow \text{C}_3\text{H}_7\text{COOC}_2\text{H}_5 + \text{H}_2\text{O} \). Here, butanoic acid reacts with ethanol to form ethyl butanoate and water.

Step 5: Conclude that ethyl butanoate is the ester responsible for the characteristic flavor and odor of apricots. This compound is widely recognized for its fruity and sweet aroma.

Verified video answer for a similar problem:

This video solution was recommended by our tutors as helpful for the problem above

Video duration:

Play a video:

Was this helpful?

Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Esters

Esters are organic compounds formed from the reaction of an alcohol and a carboxylic acid. They are known for their distinctive fruity aromas and flavors, making them significant in the food and fragrance industries. In fruits, esters contribute to the characteristic scents and tastes, enhancing their appeal.

Flavor Compounds

Flavor compounds are chemical substances that contribute to the taste and aroma of food. In fruits like apricots, these compounds include esters, aldehydes, and terpenes, which work together to create a unique flavor profile. Understanding these compounds helps in identifying the specific esters responsible for a fruit's flavor.

Apricot Aroma

The aroma of apricots is primarily attributed to specific esters, such as ethyl acetate and isoamyl acetate. These compounds are produced during the ripening process and are responsible for the sweet, fruity scent associated with apricots. Identifying these esters is crucial for flavor analysis in culinary and agricultural contexts.

Previous problemNext problem

:59m