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Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Liaquat, M. and Apenten, Richard KO (2000) Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media. Journal of Food Science, 65 (2). p. 295. [Journal article]

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URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15996.x

DOI: doi:10.1111/j.1365-2621.2000.tb15996.x

Abstract

Powders from germinated seedlings of wheat, barley, rapeseed, maize, and linola synthesized low molecular weight flavor esters in an organic medium (hexane). Direct esterification of acetic, butyric, and caproic acids, with ethanol, butanol, isopentanol, or (Z)-3- hexen-l-ol was achieved. Of the systems examined, germinated rapeseed showed the highest degree of flavor synthesis. (Z)-3-hexen-1-yl butyrate and (Z)-3-hexen-1-yl caproate were produced with yields of about 96%. Butyl butyrate, isopentyl butyrate, butyl caproate and isopentyl caproate were produced at 80% yield. Linola seedling powder gave yields of ≤63% for ethyl acetate and butyl acetate. More moderate (40%) yields were obtained with barley and maize seedling powders. Rapeseed seedling powder is a convenient and inexpensive catalyst for preparing low molecular weight esters in organic media.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:16896
Deposited By:Dr Richard Owusu-Apenten
Deposited On:01 Feb 2011 13:30
Last Modified:01 Feb 2011 13:30

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