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Why do many carboxylic esters have sweet or fruity odors?

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oxidation of alcohols — carboxylic acid Alcohols may be oxidized to give aldehydes, ketones, and carboxylic acids. The oxidation of organic compounds generally increases the number of bonds from carbon to oxygen, and it may decrease the number of bonds to hydrogen.

Many carboxylic esters are characterized by sweet and pleasant odors because they are volatile compounds that interact with human olfactory receptors to produce these specific sensory experiences. Unlike their parent carboxylic acids, which often possess distinct and sometimes pungent odors, carboxylic esters are neutral compounds that do not form hydrogen bonds with one another, contributing to their volatility.12

These esters are naturally occurring and are primarily responsible for the characteristic fragrances and flavors found in many fruits and flowers. For instance, specific esters are associated with the scents of bananas, pineapples, and wintergreen. Because of these properties, volatile esters are widely utilized in the production of synthetic flavorings, perfumes, and cosmetics. While chemists can create synthetic versions to replicate these natural profiles, the natural scents are typically the result of complex, full-bodied mixtures of various esters and other compounds.12