Rapid synthesis of fatty acid esters for use as potential food flavors |
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| Authors: | Jungbae Kim David H Altreuter Douglas S Clark Jonathan S Dordick |
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| Affiliation: | (1) Department of Chemical and Biochemical Engineering and Center for Biocatalysis and Bioprocessing, University of Iowa, 52242 Iowa City, Iowa;(2) Department of Chemical Engineering, University of California, 94720 Berkeley, California;(3) Department of Medicinal and Natural Products Chemistry, College of Pharmacy, University of Iowa, 52242 Iowa City, Iowa;(4) Present address: Department of Chemical Engineering, Rensselaer Polytechnic Institute, 12180 Troy, NY |
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| Abstract: | 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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| Keywords: | Flavor ester synthesis GC-MS analysis lipase-catalyzed esterification rapid synthesis and identification sn-1 and sn-3 milk fatty acids |
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