Xu, Zenghui et al. published their research in Shipin Kexue (Beijing, China) in 2012 | CAS: 5444-75-7

2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Formula: C15H22O2

Effect of high hydrostatic pressure and heat sterilization on volatile components in peach juice was written by Xu, Zenghui;Jia, Jianhui;Lu, Xiaolian;Peng, Yijiao;Tian, Xu;Guo, Hong. And the article was included in Shipin Kexue (Beijing, China) in 2012.Formula: C15H22O2 The following contents are mentioned in the article:

In this paper, the effect of high hydrostatic pressure (HHP) and heat sterilization treatments on volatile components in peach juice was investigated. The major volatile components in untreated peach juice were acetic acid, 1-pentanol, 3-methylmethoxy-2-Pr acetate and benzaldehyde. The esters exhibited an increase after HHP treatment, which were acetyl Bu ester and di-Bu phthalate with the content increase by 516.67% and 40.91%, benzaldehyde and nonanal with the content increase by 219.78% and 130.55%. Meanwhile, HHP treatment revealed the occurrence of new compounds such as 3,4-dimethyl-2-hexanone and di-Et phthalate and an obvious loss of alcs. Heat sterilization led to dramatic change of volatile components in peach juice, which exhibited the content decrease of acetyl Bu ester, and complete loss of 1-methoxy-2-Pr acetate, acetic acid, 3-methyl-pentanol and benzyl methanol. However, the increased 2-decen-1-ol (oil flavor) damaged the flavor of peach juice. All of these results indicated that HHP could retain better flavor of peach juice than heat sterilization. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Formula: C15H22O2).

2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Formula: C15H22O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics