TY - JOUR
T1 - Rapid synthesis of fatty acid esters for use as potential food flavors
AU - Kim, Jungbae
AU - Altreuter, David H.
AU - Clark, Douglas S.
AU - Dordick, Jonathan S.
N1 - Funding Information:
We thank Michelle Herman and Joshua Dorfmueller for assisting in the purification of ester products. This work was supported by the Byproducts from Biotechnology Consortium of the U.S. Department of Agriculture and the U.S. Department of Energy through subcontracts to J.S. Dordick and D.S. Clark from Oak Ridge National Laboratory. D.H. Altreuter acknowledges receipt of a Whitaker Foundation Predoctoral Fellowship.
PY - 1998/9
Y1 - 1998/9
N2 - 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.
AB - 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.
KW - Flavor ester synthesis
KW - GC-MS analysis
KW - Lipase-catalyzed esterification
KW - Rapid synthesis and identification
KW - sn-1 and sn-3 milk fatty acids
UR - http://www.scopus.com/inward/record.url?scp=0032163932&partnerID=8YFLogxK
U2 - 10.1007/s11746-998-0121-9
DO - 10.1007/s11746-998-0121-9
M3 - Article
AN - SCOPUS:0032163932
SN - 0003-021X
VL - 75
SP - 1109
EP - 1113
JO - JAOCS, Journal of the American Oil Chemists' Society
JF - JAOCS, Journal of the American Oil Chemists' Society
IS - 9
ER -