Yang, Chunxia et al. published their research in Shipin Gongye Keji 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. Synthetic Route of C15H22O2

Identification of Bacillus from Niulanshan Erguotou fermented grain and analysis of flavor compounds in fermentation was written by Yang, Chunxia;Liao, Yonghong;Liu, Junxiong;Hu, Jianhua;Hu, Jiayin;Dou, Shen. And the article was included in Shipin Gongye Keji in 2012.Synthetic Route of C15H22O2 The following contents are mentioned in the article:

Five strains of Bacillus which can produce flavor were screened from Niulanshan Ergoutou fermented grain. Using the sequences anal. of 16S rDNA and phylogenetic tree construction, five strains were identified as Bacillus licheniformis, Bacillus cereus, Bacillus pumilus and Bacillus subtilis. The fermentation broths of five bacillus strains were analyzed by solid phase micro-extraction and chromatog.-mass spectrometry. Removing the compounds of blank, a total of 14 flavor compounds in fermentation broth of Bacillus licheniformis BL-1, 12 flavor compounds in fermentation broth of Bacillus cereus BC-1 and Bacillus pumilus BP-1, 16 flavor compounds in fermentation broth of Bacillus subtilis BS-1, 19 flavor compounds in fermentation broth of Bacillus subtilis BS-2. Except Bacillus pumilus, the fermentation of other four Bacillus strains mainly contained esters compound, and 3-hydroxy-2-butanone was the most important flavor compound However, the fermentation of Bacillus pumilus BP-1 mainly comprised alkynes compound and phenylethyl alc. was the main flavor compound This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Synthetic Route of 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. Synthetic Route of C15H22O2

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