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Lipase catalyzed formation of flavour esters

Biotechnology Letters volume 10, pages 549–554 (1988)Cite this article

Summary

Thirteen commercial lipase preparations were checked for their ability to catalyse the formation of flavour esters (isoamyl or geranyl acetate, propionate and butyrate) by either direct esterification or ester solvolysis in n-heptane. The formation of isoamyl or geranyl butyrates and propionates by direct esterification was catalyzed by the majority of the tested lipases. Acetic acid esters were more difficult to obtain. Transesterification reactions were found to be a good alternative way for ester synthesis.

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Author notes

  1. C. Triantaphylides

    Present address: DB/SRA, CEN Cadarache, 13018, St Paul lez Durance, France

Authors and Affiliations

  1. Ecole Supérieure de Chimie de Marseille, av. Escadrille Normandie-Niemen, 13397, Marseille Cédex 13, France

    G. Langrand

  2. CNRS-LCB, BP 71, 13277, Marseille Cédex 9, France

    J. Baratti

Authors
  1. G. Langrand
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  2. C. Triantaphylides
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  3. J. Baratti
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Langrand, G., Triantaphylides, C. & Baratti, J. Lipase catalyzed formation of flavour esters. Biotechnol Lett 10, 549–554 (1988). https://doi.org/10.1007/BF01027127

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  • DOI: https://doi.org/10.1007/BF01027127

Keywords

  • Ester
  • Lipase
  • Propionate
  • Butyrate
  • Transesterification