Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2714-2720

  Sun, Jingcan ^a   Yu, Bin ^b   Curran, Philip ^b   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Cream; Esters; Flavour; Fusel oil; Lipase; Taguchi design

Indexed keywords

AQUEOUS SYSTEM; BIOLOGICAL PROCESS; CREAM; FUSEL OIL; ISOBUTYL; OCTANOATE; OCTANOIC ACIDS; OPTIMAL CONDITIONS; OPTIMISATIONS; OPTIMISED CONDITIONS; SIGNAL TO NOISE (S/N) RATIOS; TAGUCHI DESIGN;

BIOCHEMISTRY; BIOSYNTHESIS; CATALYSIS; DESIGN; ENZYMES; ESTERS; FLAVORS; LIPASES; OPTIMIZATION;

ESTERIFICATION;

FATTY ACID ESTER; FUSEL OIL; OIL; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; BIOCATALYST; BIOSYNTHESIS; COCONUT; COCONUT CREAM; CONCENTRATION (PARAMETERS); CREAM; PH; PROCESS OPTIMIZATION; REACTION TIME; SIGNAL NOISE RATIO; SYNTHESIS; TEMPERATURE;

ALCOHOLS; CATALYSIS; CHEMISTRY TECHNIQUES, SYNTHETIC; COCOS; ESTERS; FLAVORING AGENTS; FUNGAL PROTEINS; LIPASE; RHIZOMUCOR; TEMPERATURE;

EID: 84865344214     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.119     Document Type: Article

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