Esters are often used in the food industry as aromatic substances. The lower esters are fluids that smell like fruit (ethyl butanoate smells like ananas, penthyl butanoate smells like pear).
Esters follow the normal IUPAC (alkane) nomenclature: the substituent linked to the oxygen is named first, and the ester names have the -oate suffix (or is that -ate?).
An easy way to cook up an ester is to mix some pentanol with the same amount of acetic acid and warm it up. After it boils, you'll be able to sense a rather unpleasant odor.