Rayne, Sierra published the artcileCarboxylic acid ester hydrolysis rate constants for food and beverage aroma compounds, Synthetic Route of 19788-49-9, the publication is Flavour and Fragrance Journal (2016), 31(5), 385-394, database is CAplus.
Aroma compounds in the Flavornet database were screened for potentially hydrolysable carboxylic acid ester functionalities. Of 738 aroma compounds listed in this database, 140 mols. contain carboxylic acid ester groups that may be amenable to hydrolysis in various food and beverage products. Acid- (kA) and base- (kB) catalyzed and neutral (kN) hydrolysis rate constants in pure water at 25°C were calculated for these aroma compounds Where available, good agreement between theor. and exptl. hydrolytic half-lives was obtained at various pH values. Wide ranges and broad frequency distributions for kA, kB, and kN are expected among the various hydrolyzable aroma compounds, with calculated kA ranging from 3.7 × 10-8 to 4.7 × 10-4 M-1 s-1, calculated kB ranging from 4.3 × 10-4 to 43 M-1 s-1, and calculated kN ranging from 4.2 × 10-17 to 7.6 × 10-9 M-1 s-1. The resulting hydrolytic half-lives also range widely, from 10 days to 370 years at pH 2.8, 18 days to 4,900 years at pH 4.0, 1.8 days to 470 years at pH 7.0, and 26 min to 5.1 years at pH 9.0. The findings illustrate the importance of considering abiotic hydrolysis and matrix pH when modeling the evolution of sensory characteristics for foods and beverages with carboxylic acid ester based aroma compounds Copyright © 2016 John Wiley & Sons, Ltd.
Flavour and Fragrance Journal published new progress about 19788-49-9. 19788-49-9 belongs to esters-buliding-blocks, auxiliary class Thiol,Aliphatic hydrocarbon chain,Ester, name is Ethyl 2-mercaptopropanoate, and the molecular formula is C5H10O2S, Synthetic Route of 19788-49-9.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics