Ethyl sulfate process in which ethylene is reacted with sulfuric acid to produce ethyl sulfate followed by hydrolysis, but this method has been mostly replaced by direct hydration of ethylene. Ethyl sulfate can be produced in a laboratory setting by reacting ethanol with sulfuric acid under a gentle boil, while keeping the reaction below 140 °C. The sulfuric acid must be added dropwise or the reaction must be actively cooled because the reaction itself is highly exothermic. If the temperature exceeds 140 °C, the ethyl sulfate product tends to react with residual ethanol starting material, producing diethyl ether. If the temperature exceeds
Ethyl butyrate one of the most common chemicals used in flavors and fragrances. It can be used in a variety of flavors: orange (most common), cherry, pineapple, mango, guava, bubblegum, peach, apricot, fig, and plum. In industrial use, it is also one of the cheapest chemicals, which only adds to its popularity. It can be synthesized by reacting ethanol and butyric acid. This is a condensation reaction, meaning water is produced in the reaction as a byproduct. Ethyl butyrate from natural sources can be distinguished from synthetic ethyl butyrate by Stable Isotope Ratio Analysis (SIRA). Ethyl butyrate Ethyl butyrate, also known as