Rapid synthesis of fatty acid esters for use as potential food flavors
- 189 Downloads
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 WordsFlavor ester synthesis GC-MS analysis lipase-catalyzed esterification rapid synthesis and identification sn-1 and sn-3 milk fatty acids
Unable to display preview. Download preview PDF.
- 1.Somogyi, L., The Flavors and Fragrance Industry: Serving a Global Market, Chem. and Ind. 13:170–173 (1996).Google Scholar
- 2.Schultz, H.W., E.A. Day, and L.M. Libbey, Chemistry and Physiology of Flavors, AVI Publishing Company, Westport, 1967.Google Scholar
- 6.Jeon, I.J., Flavor Chemistry of Dairy Lipids, in Lipids in Food Flavors, edited by C.T. Hou and T.G. Hartman, American Chemical Society, Washington, D.C., 1994, pp. 197–207.Google Scholar
- 7.Christie, W.W., Composition and Structure of Milk Lipids, in Advanced Dairy Chemistry, Vol. 2. Lipids, 2nd edn., edited by P.F. Fox, Chapman and Hall, London, 1995, pp. 1–36.Google Scholar