Compounds formed by condensation between an acid and an alcohol, e.g. ethyl alcohol and acetic acid yield the ester ethyl acetate. Fats are esters of the alcohol glycerol, and long-chain fatty acids. Many esters are used as synthetic flavours.
| Food and Nutrition: esters |
Compounds formed by condensation between an acid and an alcohol, e.g. ethyl alcohol and acetic acid yield the ester ethyl acetate. Fats are esters of the alcohol glycerol, and long-chain fatty acids. Many esters are used as synthetic flavours.
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| Wine Lover's Companion: esters |
[EHS-tuhrs] Compounds produced by the reaction between acids and alcohol, which happens in wine during fermentation as well as aging. The contribution of esters (the most prominent of which is ethyl acetate) to wine is an acetone smell that's sweet and slightly fruity. Esters also contribute complexity to wine.
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| How are esters made? Read answer... | |
| What is an ester bond? Read answer... | |
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![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
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