Biotechnology Letters

, Volume 12, Issue 8, pp 581–586 | Cite as

Short chain flavour esters synthesis by microbial lipases

  • G. Langrand
  • N. Rondot
  • C. Triantaphylides
  • J. Baratti


The peparative synthesis of 35 short chain flavour esters by lipases fromMucor miehi, Aspergillus sp.,Candida rugosa andRhizopus arrhizus was investigated in organic media. Acetic, propionic, butyric, valeric and caproic acids, as well as methanol, ethanol, butanol, i-pentanol, hexanol, citronellol and geraniol were used as substrates. Most of the esters were synthesized in good yield by at least one of the lipase preparations tested. Different conversion yields were observed according to the lipase specificity toward the acid or the alcohol moiety of the ester. Methyl- and ethyl acetates were also produced by changing the organic solvent. Enzymatic catalysis in organic solvent is thought to be a valuable method for preparative synthesis of flavour esters.


Lipase Butanol Candida Geraniol Hexanol 
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Copyright information

© Science and Technology Letters 1990

Authors and Affiliations

  • G. Langrand
    • 1
  • N. Rondot
    • 1
  • C. Triantaphylides
    • 2
  • J. Baratti
    • 3
  1. 1.Ecole Supérieure de Chimie de MarseilleMarseille Cedex 13France
  2. 2.DB/SRA, CEN CadaracheSt Paul lez DuranceFrance
  3. 3.CNRS, Laboratoire de Chimie BactérienneUniversité de ProvenceMarseille Cedex 9France

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