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

Jungbae Kim, David H. Altreuter, Douglas S. Clark, Jonathan S. Dordick

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Lipase-catalyzed esterification has been per-formed 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.

Original languageEnglish
Pages (from-to)1109-1113
Number of pages5
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume75
Issue number9
Publication statusPublished - 1998 Sep 1
Externally publishedYes

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Fingerprint Dive into the research topics of 'Rapid synthesis of fatty acid esters for use as potential food flavors'. Together they form a unique fingerprint.

  • Cite this