Ethyl formate

Ethyl formate is a colorless, volatile ester with a rum-like odor. It occurs naturally in some fruits and is used as a flavoring and solvent.

Formic acid: The simplest carboxylic acid, with the formula HCOOH. Ethyl formate contains the formate group derived from this acid.
Fischer–Speier esterification: An acid-catalyzed reaction of a carboxylic acid and an alcohol that produces an ester and water. It provides a route to ethyl formate from formic acid and ethanol.
Food flavoring: A substance added to food to impart or modify taste or aroma. Ethyl formate is used as a flavoring and contributes fruity, rum-like notes.
Fruit aroma: The mixture of volatile compounds that gives fruit its characteristic smell. Ethyl formate occurs among volatile compounds contributing to some fruit aromas.
Ethanol: A two-carbon alcohol with the formula C₂H₅OH. Its ethyl group forms the alcohol-derived part of ethyl formate.
Nucleophilic acyl substitution: A reaction in which a nucleophile replaces a leaving group at a carbonyl carbon. Esterification and ester hydrolysis proceed through this reaction family.
Solvent: A substance that dissolves another substance to form a solution. Ethyl formate’s volatility and solvent properties support industrial uses.
Rum: An alcoholic spirit produced by fermenting and distilling sugarcane products. Ethyl formate’s odor is commonly described as rum-like.
Ester: An organic compound containing a carbonyl bonded to an oxygen that is bonded to another carbon group. Ethyl formate belongs to this functional-group family.
Ester hydrolysis: The cleavage of an ester by water, yielding a carboxylic acid and an alcohol or their ions. Hydrolysis can break ethyl formate into formic acid and ethanol.

Linked from 1 page

Methyl formateCompared with: It differs by one carbon in the alcohol-derived group, changing its physical properties.