Ethyl Hexanoate Lab Report

Introduction In recent years, there is an increasing demand of flavoured compounds in industry sectors, especially food and beverage, cosmetic and pharmaceutical industries 1–4. These compounds are generally short chain ethyl esters which are characterized by their strong fruity flavour and fragrance. Ethyl hexanoate is such a short chain acid ester which gives an apple-pineapple flavour 5,6. Most of the flavours are extracted from their natural source, but this process can take a long time and rigorous efforts eventually ending up with an inefficient yield. There are numerous ways for the synthesis of organic esters and most of which have been briefly studied by Yadav and Mehta 7. The simple and old route for preparing esters is by the reaction

Antarctica (Novozyme 435) catalysed the synthesis of pineapple flavour; ethyl hexanoate by using central composite design and RSM analysis. The various parameters, affecting the synthesis, such as the substrate molar ratio, enzyme loading and the reaction temperature were studied. The system adopted was kept deprived of the solvent in the substrate. The optimization of the experimental conditions for an economic synthesis of ethyl hexanoate was done using the RSM, which statistically indicates the effects of the parameters on the synthesis using the central composite design to estimate the second degree polynomial model for

The study of time, enzyme loading, temperature, molar ratio and speed of agitation were studied in a solvent free system at a time. The lipase catalyzed synthesis of flavor involves interactions among several variables, therefore traditional method is inefficient for optimization of reaction. Response surface methodology (RSM) is a statistical model approach for empirical modelling which evaluates the effect of individual and interaction effects of the process parameters on the corresponding response value. In preliminary single factor method analysis the molar ratio, enzyme loading and temperature were showing significant effects on esterification synthesis, thus these variables were selected for study response surface methodology. Design Expert 7.0 software was used for the designing the experiments and for analysis of the data. According to central composite design (CCD), 20 experiments were performed in this reaction study to find out optimum combination and effect of parameters on the enzymatic synthesis of ethyl hexanoate and the results were shown in Table 2 19. All 20 experiments were carried out in random order to avoid bias. Experimental data from the CCD was analyzed using regression and fitted to a second-order polynomial model in order to identify all possible interactions of selected factors with a response function as