Article (Scientific journals)
Improvement Of Enzymatic-Synthesis Yields Of Flavor Acetates - The Example Of The Isoamyl Acetate
Razafindralambo, Hary; Blecker, Christophe; Lognay, Georges et al.
1994In Biotechnology Letters, 16 (3), p. 247-250
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Abstract :
[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.
Disciplines :
Biotechnology
Author, co-author :
Razafindralambo, Hary  ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Lognay, Georges ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Marlier, Michel
Wathelet, Jean-Paul ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Severin, M.
Language :
English
Title :
Improvement Of Enzymatic-Synthesis Yields Of Flavor Acetates - The Example Of The Isoamyl Acetate
Publication date :
1994
Journal title :
Biotechnology Letters
ISSN :
0141-5492
eISSN :
1573-6776
Publisher :
Kluwer Academic Publishers, Dordrecht, Netherlands
Volume :
16
Issue :
3
Pages :
247-250
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 13 January 2011

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