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Improvement of enzymatic synthesis yields of flavour acetates: The example of the isoamyl acetate
Authors:Hary Razafindralambo  Christophe Blecker  Georges Lognay  Michel Marlier  Jean-Paul Wathelet  Michel Severin
Affiliation:(1) Department of Organic Chemistry, Faculty of Agricultural Sciences of Gembloux, Gembloux, Belgium;(2) Present address: Department of food technology, Faculty of Agricultural Sciences of Gembloux, Passage des Déportés 2, 5030 Gembloux, Belgium
Abstract:Summary Isoamyl acetate synthesis was chosen as a model to improve flavour acetate yields by optimising the enzymatic reaction. Alcohol:acid molar ratio, temperature, water content and amount of enzyme effects were analyzed. The optimum values were respectively 4, 45°C, 0,1% (w/v) and 0,5 g. In these conditions, the synthesis yield reached 80 % after 24 h of reaction and was found 15 times greater than those already reported in the literature.
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