Carella, Alexandre et al. published their research in European Journal of Inorganic Chemistry in 2006 | CAS: 41191-92-8

Ethyl 3-amino-4-methylbenzoate (cas: 41191-92-8) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Name: Ethyl 3-amino-4-methylbenzoate

Synthesis of new tripodal tri-functionalized hydrotris(indazol-1-yl)borate ligands and x-ray structures of their cyclopentadieneruthenium complexes was written by Carella, Alexandre;Vives, Guillaume;Cox, Tara;Jaud, Joel;Rapenne, Gwenael;Launay, Jean-Pierre. And the article was included in European Journal of Inorganic Chemistry in 2006.Name: Ethyl 3-amino-4-methylbenzoate This article mentions the following:

Two tripodal ligands designed to anchor complexes onto surfaces were synthesized. K hydrotris[6-(ethoxycarbonyl)indazolyl]borate and K hydrotris{6-[(ethylthio)methyl]indazolyl}borate exhibit three pendant groups oriented to anchor complexes onto an oxide and a metallic surface, resp. They integrate ester or thioether functions at the 6-position of the indazoles. Their complexation with [RuCp(MeCN)3]PF6 yielded two piano-stool-shaped complexes that were characterized by x-ray diffraction. Comparison with the synthesized unfunctionalized analog showed that the three 6-substituted functions do not interfere with the coordination site and are particularly well oriented for surface deposition. In the experiment, the researchers used many compounds, for example, Ethyl 3-amino-4-methylbenzoate (cas: 41191-92-8Name: Ethyl 3-amino-4-methylbenzoate).

Ethyl 3-amino-4-methylbenzoate (cas: 41191-92-8) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Name: Ethyl 3-amino-4-methylbenzoate

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

Lin, Yanxin et al. published their research in Food Research International in 2022 | CAS: 706-14-9

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Category: esters-buliding-blocks

Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses was written by Lin, Yanxin;Liu, Yaran;Liu, Shuxun;Kortesniemi, Maaria;Liu, Jiani;Zhu, Baoqing;Laaksonen, Oskar. And the article was included in Food Research International in 2022.Category: esters-buliding-blocks This article mentions the following:

The sensory and chem. profiles of com. bog bilberry (BB) wines were investigated using a multi-anal. approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatog. coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with “fruity”, “blueberry” and “floral” odors and “sour”, “mouth puckering” and “sweet” flavors. Samples more frequently characterized as “fruity” and “floral” in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as “ginger” and “chili”) resulted in a lower liking rating. Similarly, generally disliked sample described with “Chinese herbs” and “licorice” was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Category: esters-buliding-blocks).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Category: esters-buliding-blocks

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