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

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

doi:10.1007/s11746-998-0121-9

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 journal › Article › peer-review

34 Scopus citations

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 language	English
Pages (from-to)	1109-1113
Number of pages	5
Journal	JAOCS, Journal of the American Oil Chemists' Society
Volume	75
Issue number	9
DOIs	https://doi.org/10.1007/s11746-998-0121-9
State	Published - Sep 1998
Externally published	Yes

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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10.1007/s11746-998-0121-9

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@article{21270a92012b4b1394e8d5a53eef72db,

title = "Rapid synthesis of fatty acid esters for use as potential food flavors",

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.",

keywords = "Flavor ester synthesis, GC-MS analysis, Lipase-catalyzed esterification, Rapid synthesis and identification, sn-1 and sn-3 milk fatty acids",

author = "Jungbae Kim and Altreuter, \{David H.\} and Clark, \{Douglas S.\} and Dordick, \{Jonathan S.\}",

note = "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.",

year = "1998",

month = sep,

doi = "10.1007/s11746-998-0121-9",

language = "English",

volume = "75",

pages = "1109--1113",

journal = "JAOCS, Journal of the American Oil Chemists' Society",

issn = "0003-021X",

publisher = "John Wiley and Sons Inc.",

number = "9",

}

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 - https://www.scopus.com/pages/publications/0032163932

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 -

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

Abstract

Keywords

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