Optimization of pineapple flavour synthesis by esterification catalysed by immobilized lipase from Rhizomucor miehei

Flavour and Fragrance Journal

Volumn 27, Issue 2, 2012, Pages 196-200

  Lorenzoni, André S G ^a   Graebin, Natália G ^a   Martins, Andréa B ^a   Fernandez Lafuente, Roberto ^b   Záchia Ayub, Marco A ^a   Rodrigues, Rafael C ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b INSTITUTO DE CATÁLISIS Y PETROLEOQUÍMICA   (Spain)

Author keywords

Butyl butyrate; Esterification; Lipase; Lipozyme RM IM; Pineapple flavour; Response surface methodology

Indexed keywords

1-BUTANOL; ACID CONCENTRATIONS; ADDED WATER; BUTYL BUTYRATE; BUTYL BUTYRATE SYNTHESIS; CENTRAL COMPOSITE DESIGNS; DEPENDENT VARIABLES; ENZYME REUSE; ENZYME SYSTEMS; IMMOBILIZED LIPASE; LIPOZYME; MASS FRACTION; MOLAR RATIO; N-HEXANE; OPTIMAL CONDITIONS; REACTION CONVERSION; REACTION PARAMETERS; RESPONSE SURFACE METHODOLOGY; RHIZOMUCOR MIEHEI;

BUTYRIC ACID; CATALYSIS; ENZYMES; ESTERIFICATION; ESTERS; HEXANE; ISOMERS; LIPASES; OPTIMIZATION; REACTION RATES; SUBSTRATES; SURFACE PROPERTIES; VOLATILE FATTY ACIDS; WASHING;

SYNTHESIS (CHEMICAL);

BUTYRIC ACID; TRIACYLGLYCEROL LIPASE;

ARTICLE; BIOCATALYST; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME KINETICS; ESTERIFICATION; FLAVOR; PINEAPPLE; REACTION ANALYSIS; RHIZOMUCOR MIEHEI; SYNTHESIS;

ANANAS COMOSUS; RHIZOMUCOR MIEHEI;

EID: 84857637999     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3088     Document Type: Article

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