A straightforward biocatalytic method for the enzymatic preparation of different flavor esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalyzed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and proceeded with excellent yields (80-97%) and short reaction times (30-120 min), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared with already known methods in terms of reduced use of organic solvents, paving the way to sustainable and efficient preparation of natural flavoring agents.

Efficient Enzymatic Preparation of Flavor Esters in Water / I.C. Perdomo, S. Gianolio, A. Pinto, D. Romano, M.L. Contente, F. Paradisi, F. Molinari. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 67:23(2019 Jun 12), pp. 6517-6522. [10.1021/acs.jafc.9b01790]

Efficient Enzymatic Preparation of Flavor Esters in Water

Pinto A.;Romano D.;Contente M. L.;Molinari F.
2019-06-12

Abstract

A straightforward biocatalytic method for the enzymatic preparation of different flavor esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalyzed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and proceeded with excellent yields (80-97%) and short reaction times (30-120 min), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared with already known methods in terms of reduced use of organic solvents, paving the way to sustainable and efficient preparation of natural flavoring agents.
acyltransferase; biocatalysis; enzymatic acylation; flavor esters; Mycobacterium smegmatis (MsAcT)
Settore CHIM/11 - Chimica e Biotecnologia delle Fermentazioni
Settore CHIM/10 - Chimica degli Alimenti
Article (author)
File in questo prodotto:
File Dimensione Formato  
proof-1.pdf_MLC.pdf

embargo fino al 12/06/2020

Tipologia: Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione 455.47 kB
Formato Adobe PDF
455.47 kB Adobe PDF Visualizza/Apri
acs.jafc.9b01790.pdf

non disponibili

Tipologia: Publisher's version/PDF
Dimensione 361.51 kB
Formato Adobe PDF
361.51 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/665114
Citazioni
  • ???jsp.display-item.citation.pmc??? 4
  • Scopus 25
  • ???jsp.display-item.citation.isi??? 22
social impact