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

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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.

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Author information

Correspondence to Douglas S. Clark or Jonathan S. Dordick.

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Kim, J., Altreuter, D.H., Clark, D.S. et al. Rapid synthesis of fatty acid esters for use as potential food flavors. J Amer Oil Chem Soc 75, 1109–1113 (1998). https://doi.org/10.1007/s11746-998-0121-9

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Key Words

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