“ The esters of the aliphatic and aromatic acids are colourless neutral liquids, which are generally insoluble in water, but readily dissolve in alcohol and ether. Many possess a fragrant odour and are prepared in large quantities for use as artificial fruit essences. They hydrolyse readily when boiled with solutions of caustic alkalies or mineral acids, yielding the constituent acid and alcohol. When heated with ammonia, they yield acid amides (q.v.) ”

“ In such a case the ester is best prepared by the action of an alkyl halide on the silver salt of the acid, and when once prepared, can only be hydrolysed with great difficulty.
Ethyl formate, H·CO2C2H5, boils at 55° C. and has been used in the artificial preparation of rum. Ethyl acetate (acetic ether) , CH3·CO2C2H5, boils at 75° C. Isoamylisovalerate, C4H9·CO2C5H11, boils at 196° C. and has an odour of apples. Ethyl butyrate, C3H7·CO2C2H5, boils at 121° C. and has an odour of pineapple. The fats (q.v.) and waxes (q.v.) are the esters of the higher fatty acids and alcohols. ”