SYNTHESIS OF BIOFLAVORS USING MICROBIAL LIPASES

Abstract

Utilization of bioflavored fruit drinks, and food articles have been increased in past few decades. Exotic flavors, and new ethnic forms of traditional flavors add distinctive aroma to the consumable products. Flavor usage plays an important role in packaged food products and, beverages in all geographic regions and there is a huge economy market associated with it. Esters are mainly used as flavoring compounds and have a very sweet fruity smell. Lipases are versatile catalysts playing a major role in advancing research in cosmetic industries and, food industries as compared to any other enzymes. Microbial lipases have been effectively utilized for direct esterification reactions in organic solvents to produce varied bioflavoring compounds. The esters produced from long chain fatty acid and short chain fatty acid have been used in food, detergent, cosmetic and pharmaceutical industries.In the present study, ability of microbial lipases to esterify different alcohols and acids were studied. Different combinations of acids and alcohols were used and esters having fruity flavor were synthesized using lipase enzyme. Gas chromatography elucidated these esters as ethyl acetate, butyl acetate, isobutyl acetate, isoamyl acetate, ethyl butyrate, butyl butyrate and, octyl acetate. All the biosynthesized esters have prospects as bioflavoring agent in food industries and, as fragrances in cosmetic industries.