Continuous preparation of flavour-active acetate esters by direct biocatalytic esterification

Igor Chiarelli Perdomo; Martina Letizia Contente; Andrea Pinto; Diego Romano; Pedro Fernandes; Francesco Molinari

doi:10.1002/ffj.3552

Continuous preparation of flavour-active acetate esters by direct biocatalytic esterification

Igor Chiarelli Perdomo, Martina Letizia Contente, Andrea Pinto, Diego Romano, Pedro Fernandes, Francesco Molinari

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

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.

Original language	English
Pages (from-to)	190-196
Number of pages	7
Journal	Flavour and Fragrance Journal
Volume	35
Issue number	2
DOIs	https://doi.org/10.1002/ffj.3552
Publication status	Published - 1 Mar 2020

Bibliographical note

Publisher Copyright:
© 2019 John Wiley & Sons, Ltd.

Keywords

Aspergillus oryzae
biocatalysis
continuous reactor
enzymatic acetylation
flavour esters

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10.1002/ffj.3552

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title = "Continuous preparation of flavour-active acetate esters by direct biocatalytic esterification",

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.",

keywords = "Aspergillus oryzae, biocatalysis, continuous reactor, enzymatic acetylation, flavour esters",

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T1 - Continuous preparation of flavour-active acetate esters by direct biocatalytic esterification

AU - Chiarelli Perdomo, Igor

AU - Letizia Contente, Martina

AU - Pinto, Andrea

AU - Romano, Diego

AU - Fernandes, Pedro

AU - Molinari, Francesco

PY - 2020/3/1

Y1 - 2020/3/1

N2 - 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.

AB - 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.

KW - Aspergillus oryzae

KW - biocatalysis

KW - continuous reactor

KW - enzymatic acetylation

KW - flavour esters

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DO - 10.1002/ffj.3552

M3 - Article

AN - SCOPUS:85074751651

SN - 0882-5734

VL - 35

SP - 190

EP - 196

JO - Flavour and Fragrance Journal

JF - Flavour and Fragrance Journal

IS - 2

ER -

Continuous preparation of flavour-active acetate esters by direct biocatalytic esterification

Abstract

Bibliographical note

Keywords

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