Enhanced synthesis of isoamyl acetate using liquid-gas biphasic system by the transesterification reaction of isoamyl alcohol obtained from fusel oil

Abstract A survey was made of the distribution of 2-butanol, 1-butanol, 1-pentanol, and 1-hexanol in 198 brands of distilled alcoholic beverages. The principal concern of this study was to determine the applicability of any of the 4 congeners studied to be used as parameters in alcoholic beverage characterization. 1-Pentanol has very narrow use, because it occurred significantly in only 1 brand. 1-Butanol and 2-butanol show intermediate possibilities. 1-Hexanol had wide distributions, and was judged best of the 4 as a parameter. A distinction was shown between 2 brands, similar in other parameters, on the basis of the 1-hexanol content of each. In a 7-year survey, 1-hexanol was consistently characteristic for a single brand. All analyses were done using dual columns, dual flame ionization detectors in a gas-liquid chromatographic system, employing temperature programming from 50 to 150°C. Columns contained 2% Carbowax 20M, 3% Carbowax 1500, and 1% mineral oil on 45—60 mesh Chromosorb G. In addition to the 4 congeners mentioned, the following are also separated by this procedure: acetaldehyde, methyl acetate, ethyl acetate, methanol, 1-propanol, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, hexyl acetate, ethyl caprylate, and 2-furfural.

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Catalytic Synthesis of Isoamyl Acetate Catalyzed by (NH4)6[MnMo9O32]•8H2O Supported Activated Carbon with Waugh Structure

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.781-784.190 ◽

2013 ◽

Vol 781-784 ◽

pp. 190-193

Author(s):

Mei Xu ◽

Hua Yuan ◽

Wei Liu ◽

Jian Wang ◽

Feng Zhen Yang

Keyword(s):

Acetic Acid ◽

Activated Carbon ◽

Reaction Time ◽

Conversion Rate ◽

Isoamyl Alcohol ◽

Isoamyl Acetate ◽

Catalytic Synthesis ◽

Molar Ratio ◽

Reaction Conditions ◽

Optimum Reaction

The synthesis of isoamyl acetate with ammonium 9-molybdate manganese heteropolyacid salt supported activated carbon as catalyst was studied. The optimum reaction conditions are obtained as follows: isoamyl alcohol to acetic acid molar ratio = 1.646, the weight of catalyst is 40% of total weigh, m (acidulate catalyst)=0.2g, m (water carrying reagent toluene) = 3ml, reaction time is about 63 minutes. Selectivity is 100% and conversion rate is 89.48%.

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Preparation of Isoamyl Acetate by Reaction-Distillation Using Ionic Liquid as Catalyst

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.550-553.164 ◽

2012 ◽

Vol 550-553 ◽

pp. 164-169 ◽

Cited By ~ 2

Author(s):

Zhen Yu Li ◽

Hong Yan Tao ◽

Run Ze Yang

Keyword(s):

Ionic Liquid ◽

Acetic Acid ◽

Isoamyl Alcohol ◽

Isoamyl Acetate ◽

Reflux Ratio ◽

Single Factor ◽

Azeotropic Point ◽

Extracting Agents

In this thesis, isoamyl acetate was synthesized by reaction-distillation , using acetic acid and isoamyl alcohol as starting materials, using acid ion-liquid as catalyst and extracting agent.These are some factors were investigated, including different catalysts, ratio between acid and alcohol, amount of Ion-Liquid, and reflux ratio. Technology to prepare iso-pentyl acetate was optimized with single factor experiments. Results showed that acid ion-liquids are good catalysts and extracting agents, which increased the purity and yield of iso-pentyl acetate, as well as diminished the azeotropic point of iso-pentyl acetate and acetic acid.The optimal technological conditions are as following: ratio of acid:alcohol 2:1 (mol), dosage of ion-liquid V = 2 mL, reflux ratio R = 2.5. Under this condition, purity of obtained iso-pentyl acetate is 99%, and the yield is 85%.

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Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Frontiers in Microbiology ◽

10.3389/fmicb.2021.716281 ◽

2021 ◽

Vol 12 ◽

Author(s):

Chen Chen ◽

Zheng Liu ◽

Wenya Zhou ◽

Huaixiang Tian ◽

Juan Huang ◽

...

Keyword(s):

Starter Culture ◽

Skim Milk ◽

Isoamyl Alcohol ◽

Isoamyl Acetate ◽

Gas Chromatography Mass Spectrometry ◽

Rice Wine ◽

Total Acid ◽

Chinese Rice Wine ◽

Volatile Flavor ◽

Key Odorants

In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.

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371. Comparison Between the Performance of Passive Organic Vapor Monitors (OVMS) and Charcoal Tubes for Ethylene Dibromide, Isoamyl Acetate, Isoamyl Alcohol, Mibk, Methyl Chloroform, and 1,3-Butadiene

10.3320/1.2763722 ◽

2000 ◽

Author(s):

G. Mihaylov ◽

K. Kirollos

Keyword(s):

Isoamyl Alcohol ◽

Isoamyl Acetate ◽

Ethylene Dibromide ◽

Organic Vapor ◽

Methyl Chloroform

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Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Foods ◽

10.3390/foods9101422 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1422

Author(s):

Jiyoon Cha ◽

Young-Wook Chin ◽

Jun-Young Lee ◽

Tae-Wan Kim ◽

Hae Won Jang

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Isoamyl Alcohol ◽

Isoamyl Acetate ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Control Groups ◽

Study Results ◽

Wide Range ◽

And Control

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.

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