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Continuous preparation of flavour‐active acetate esters by direct biocatalytic esterification
Author(s) -
Chiarelli Perdomo Igor,
Letizia Contente Martina,
Pinto Andrea,
Romano Diego,
Fernandes Pedro,
Molinari Francesco
Publication year - 2020
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3552
Subject(s) - chemistry , isoamyl acetate , isoamyl alcohol , lipase , organic chemistry , biocatalysis , acetic acid , flavour , alcohol , ethyl acetate , catalysis , enzyme , ionic liquid , food science
Abstract Mycelium‐bound lipase(s) from Aspergillus oryzae catalysed direct esterification of isoamyl alcohol and cinnamyl alcohol with acetic acid in organic solvent, showing high stability towards substrates and products. Water produced during the esterification did not significantly affect the equilibrium of the reaction, allowing for high conversions. These features were exploited for preparing flavour‐active acetate esters (isoamyl and cinnamyl acetate) in batch and continuous systems. A continuous stirred tank membrane reactor (CST‐MR) was developed securing good reactor productivity and high biocatalyst stability.