Esters are important flavor compounds because of their occurrence in a wide range of natural sources, various odour characteristics and their wide range of uses in flavorings. They are naturally present in fruits, mostly at concentrations between 1 and 100 ppm. They are employed in fruit-flavoured products (i.e., beverages, can dies. Jellies, and jams), baked goods, wines, and dairy products (i.e., cultured butter, sour cream, yogurt, and cheese)