Summary
Isoamyl acetate synthesis was chosen as a model to improve flavour acetate yields by optimising the enzymatic reaction. Alcohol:acid molar ratio, temperature, water content and amount of enzyme effects were analyzed. The optimum values were respectively 4, 45°C, 0,1% (w/v) and 0,5 g. In these conditions, the synthesis yield reached 80 % after 24 h of reaction and was found 15 times greater than those already reported in the literature.
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Razafindralambo, H., Blecker, C., Lognay, G. et al. Improvement of enzymatic synthesis yields of flavour acetates: The example of the isoamyl acetate. Biotechnol Lett 16, 247–250 (1994). https://doi.org/10.1007/BF00134620
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DOI: https://doi.org/10.1007/BF00134620