The sweet smell of strawberries and other fruits is thanks to a chemical compound called ester, which is also found in many fats and polyesters. The ubiquitous compound can be broken down to produce desirable alcohols and other chemicals for use across industries, including pharmaceuticals and cosmetics, but the process can be costly, both financially and in terms of the environment.
The sweet smell of strawberries and other fruits is thanks to a chemical compound called ester, which is also found in many fats and polyesters. The ubiquitous compound can be broken down to produce desirable alcohols and other chemicals for use across industries, including pharmaceuticals and cosmetics, but the process can be costly, both financially and in terms of the environment.
Now, a team of researchers with the National Institutes of Natural Sciences (NINS) in Japan has developed a novel approach using light as an energy source. They published their findings on June 14 in the Journal of the American Chemical Society.
In a seemingly counterintuitive move, to break down—or reduce, in the chemical parlay—esters, scientists actually add electrons to the compound. The addition of electrons forces the groups comprising the ester to reduce to more basic components.
