Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2013.08.124
Title: Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil
Authors: Li, C.
Sun, J.
Fu, C.
Yu, B.
Liu, S.Q. 
Li, T.
Huang, D. 
Keywords: Lipase
Methionyl ester
Sulfur-containing flavours
Issue Date: 2014
Source: Li, C.,Sun, J.,Fu, C.,Yu, B.,Liu, S.Q.,Li, T.,Huang, D. (2014). Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil. Food Chemistry 145 : 796-801. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2013.08.124
Abstract: Methionol-derived fatty acid esters were synthesised by both chemical and lipase catalysed esterification between fatty acids and methionol. Beneficial effects of both methods were compared qualitatively and quantitatively by GC-MS/GC-FID results. And the high acid and heat stability of our designed methionyl esters meet the requirement of the food industry. Most importantly, the sensory test showed that fatty acid carbon-chain length had an important effect on the flavour attributes of methionyl esters. Moreover, through Lipozyme TL IM-mediated transesterification, valuable methionol-derived esters were synthesised from the readily available natural material butter oil as the fatty acid source. The conversion of methionol and yield of each methionyl ester were also elucidated by GC-MS-FID. © 2013 Elsevier Ltd. All rights reserved.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/53206
ISSN: 03088146
DOI: 10.1016/j.foodchem.2013.08.124
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