IMPROVEMENT OF ENZYMATIC-SYNTHESIS YIELDS OF FLAVOR ACETATES - THE EXAMPLE OF THE ISOAMYL ACETATE

Isoamyl acetate synthesis was chosen as a model to improve flavour ace tate yields by optimising the enzymatic reaction. Alcohol:acid molar r atio, temperature, water content and amount of enzyme effects were ana lyzed. The optimum values were respectively 4, 45 degrees C, 0,1% (w/v ) and 0,5 g. In these conditions, the synthesis yield reached 80% afte r 24 h of reaction and was found 15 times greater than those already r eported in the literature.