Reference : Improvement Of Enzymatic-Synthesis Yields Of Flavor Acetates - The Example Of The Iso...
Scientific journals : Article
Life sciences : Biotechnology
http://hdl.handle.net/2268/15065
Improvement Of Enzymatic-Synthesis Yields Of Flavor Acetates - The Example Of The Isoamyl Acetate
English
Razafindralambo, Hary [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Lognay, Georges mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Marlier, Michel [> >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Severin, M. [> > > >]
1994
Biotechnology Letters
Kluwer Academic Publishers
16
3
247-250
Yes (verified by ORBi)
International
0141-5492
Dordrecht
The Netherlands
[en] 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 degrees 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.
http://hdl.handle.net/2268/15065
also: http://hdl.handle.net/2268/61180
10.1007/BF00134620

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