Journal of the American Oil Chemists' Society

, Volume 75, Issue 9, pp 1109–1113

Rapid synthesis of fatty acid esters for use as potential food flavors

Article

DOI: 10.1007/s11746-998-0121-9

Cite this article as:
Kim, J., Altreuter, D.H., Clark, D.S. et al. J Amer Oil Chem Soc (1998) 75: 1109. doi:10.1007/s11746-998-0121-9

Abstract

Lipase-catalyzed esterification has been performed in hexane to generate novel mixtures of fatty acid esters from specially chosen combinations of fatty acids and alcohols. By varying the alcohol and enzyme compositions in the enzymatic reactions, different ester mixtures were produced, which were further purified and analyzed for ester composition by gas chromatography-mass spectrometry. Depending on the combination of alcohols and enzymes used, the final ester mixture exhibited significant compositional variation. These mixtures could be manipulated at the synthesis step, thereby enabling a high degree of product control. Such manipulation over enzyme-catalyzed ester synthesis in mixtures may be useful in the preparation of ester flavors for use in the food industry.

Key Words

Flavor ester synthesis GC-MS analysis lipase-catalyzed esterification rapid synthesis and identification sn-1 and sn-3 milk fatty acids 

Copyright information

© AOCS Press 1998

Authors and Affiliations

  1. 1.Department of Chemical and Biochemical Engineering and Center for Biocatalysis and BioprocessingUniversity of IowaIowa City
  2. 2.Department of Chemical EngineeringUniversity of CaliforniaBerkeley
  3. 3.Department of Medicinal and Natural Products Chemistry, College of PharmacyUniversity of IowaIowa City
  4. 4.Department of Chemical EngineeringRensselaer Polytechnic InstituteTroy