© Professors Kathleen V. Kilway and Andrea Drew, Department of Chemistry, University of Missouri – Kansas City, 2007 – CHEM 322L CHEM 322L Experiment 10: Preparation of Banana Oil 1 10. Fisher Esterification: Preparation of Banana Oil M. Jones: Reactions of Esters: Addition - Elimination, Chapter 19.7, pgs 1049-1058 Fischer Esterification, Figures 19.32 and 19.33, pgs 1049-1050 This procedure has been adapted from the microscale procedure described in the third edition of Macroscale and Microscale Organic Experiments by Kenneth L. Williamson (Houghton Mifflin, Boston, 1999). Background Esters. Esters have the structure of -COOR. Instead of the alcohol portion of the carboxylic acid (-COOH), there is an ether portion. The low boiling, volatile esters are known for their "fruity" smell and flavor. They are used in artificial flavorings. Some typical esters, which are used as artificial flavors are listed in the table below (Operational Organic Chemistry, John W. Lehman, Third Edition, Prentice Hall, 1999). The "taste" of a candy or food is a special science, food chemistry. It is an art to create are combinations of different flavorings that imitate a "natural" flavor. Table 1. Name Structure Flavor 1- propyl acetate CH3CO2CH2CH2CH3 pear octyl acetate CH3CO2(CH2)7CH3 oranges isopentyl acetate CH3CO2CH2CH=C(CH3)2 "Juicy-Fruit" isopentyl acetate CH3CO2CH2CH2CH(CH3)2 banana isobutyl propionate CH3CH2CO2CH2CH(CH3)2 rum ethyl butyrate CH3CH2CH2CO2CH2CH3 pineapplesCHEM 322L Experiment 10: Preparation of Banana Oil 2 In this experiment, you will be performing a Fischer esterification. The general mechanism is pictured in Figure 1. ROO HROO RROH2ROH Figure 1. The overall reaction for Fischer esterification. The overall mechanism for a general acid and alcohol is depicted in Figure 2. ROO HHORHROO HHR OHOHORHR OHOHORHORHR OHOH2ORROORHROOR+ ROH2LROH2ROHROHROHROHPADPD Figure 2. The general mechanism for Fischer esterification. The overall mechanism follows the normal PADPLD. The acid catalyst is involved in the first step and regenerated in the last step. The first step is protonation of the carbonyl oxygen, followed by addition of the alcohol to form a tetrahedral intermediate. The third and fourth steps involve a proton transfer to form water, a good leaving group. After the water leaves in the fifth step, there is just the deprotonation of the carbonyl oxygen to form the neutral species. In your reaction, the synthesis of banana oil – isopentyl acetate, you will be using isopentyl alcohol (3-methyl-1-butanol) and acetic acid (ethanoic acid, see Figure 3). H3COO H+ HO(CH2)2CH(CH3)2H3COO (CH2)2CH(CH3)2+HO HAcetic acid(ethanoic acid)MW 60.1, d 1.05 bp 118 oCIsopentyl alcohol(3-methyl-1-butanol)MW 88.1, d 0.81 bp 129 oCIsopentyl acetate(3-methyl-1-butyl acetate)MW 130.2, d 0.867 bp 142 oCH2SO4 Figure 3. The overall reaction for this experiment.CHEM 322L Experiment 10: Preparation of Banana Oil 3 Experiment Add 5 mL isopentyl alcohol, 7 mL glacial acetic acid, and a couple of boiling stones to a 25 mL round bottom flask. Add 0.5 mL of sulfuric acid with swirling to mix the solution. Attach the flask to a reflux condenser and heat the mixture to reflux for 60 minutes. After cooling to room temperature, transfer the contents to a large reaction tube. Add 15 mL of distilled water to the solution and stir. Let the layers separate. Remove the aqueous layer and discard. Wash the organic layer with 9 mL portions of a saturated sodium bicarbonate solution until it tests basic after removing from the reaction tube. Finally, wash the organic layer with 6 mL of a saturated sodium chloride solution. Dry the organic layer with anhydrous sodium sulfate for 10 to 15 minutes. Transfer the organic layer to a 10 mL flask, filtering it through a cotton plug. Record your final volume/weight. Collect an IR spectrum. Make sure to attach your spectrum to the back of your lab report. Analyze your spectrum by reporting the observed bands in your postlab report (see question 3) and assigning (labeling) those bands on your