Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2012.06.119
Title: Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase
Authors: Sun, J.
Yu, B.
Curran, P.
Liu, S.-Q. 
Keywords: Cream
Esters
Flavour
Fusel oil
Lipase
Taguchi design
Issue Date: 15-Dec-2012
Source: Sun, J., Yu, B., Curran, P., Liu, S.-Q. (2012-12-15). Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase. Food Chemistry 135 (4) : 2714-2720. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2012.06.119
Abstract: Coconut cream and fusel oil, two low-cost natural substances, were used as starting materials for the biosynthesis of flavour-active octanoic acid esters (ethyl-, butyl-, isobutyl- and (iso)amyl octanoate) using lipase Palatase as the biocatalyst. The Taguchi design method was used for the first time to optimize the biosynthesis of esters by a lipase in an aqueous system of coconut cream and fusel oil. Temperature, time and enzyme amount were found to be statistically significant factors and the optimal conditions were determined to be as follows: temperature 30 °C, fusel oil concentration 9% (v/w), reaction time 24 h, pH 6.2 and enzyme amount 0.26 g. Under the optimised conditions, a yield of 14.25 mg/g (based on cream weight) and signal-to-noise (S/N) ratio of 23.07 dB were obtained. The results indicate that the Taguchi design method was an efficient and systematic approach to the optimisation of lipase-catalysed biological processes. © 2012 Elsevier Ltd. All rights reserved.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/76682
ISSN: 03088146
DOI: 10.1016/j.foodchem.2012.06.119
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