2020
DOI: 10.3390/catal10060714
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Abstract: 2-Phenylethyl acetate (2-PEAc), a highly valued natural volatile ester, with a rose-like odor, is widely added in cosmetics, soaps, foods, and drinks to strengthen scent or flavour. Nowadays, 2-PEAc are commonly produced by chemical synthesis or extraction. Alternatively, biocatalysis is a potential method to replace chemical synthesis or extraction for the production of natural flavour. Continuous synthesis of 2-PEAc in a solvent-free system using a packed bed bioreactor through immobilized lipase-catalyzed t… Show more

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Cited by 13 publications
(9 citation statements)
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References 42 publications
(46 reference statements)
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“…Transesterification is categorized into four subclasses according to the chemical species in which the organic group of an ester is replaced by an alcohol, acid or ester. Alcoholysis is the reaction between an ester and an alcohol (Figure 3c) [26], while acidolysis is the reaction between an ester and an acid (Figure 3d) [27]. Interesterification is the reaction between two different esters, where the alcohol and acid moiety is swapped (Figure 3e) [28].…”
Section: Functions and Applications Of Lipasesmentioning
confidence: 99%
“…Transesterification is categorized into four subclasses according to the chemical species in which the organic group of an ester is replaced by an alcohol, acid or ester. Alcoholysis is the reaction between an ester and an alcohol (Figure 3c) [26], while acidolysis is the reaction between an ester and an acid (Figure 3d) [27]. Interesterification is the reaction between two different esters, where the alcohol and acid moiety is swapped (Figure 3e) [28].…”
Section: Functions and Applications Of Lipasesmentioning
confidence: 99%
“…However, they are found in the environment in low concentrations making the extraction a costly process and not viable to fulfil their growing demand. Therefore, chemical and enzymatic synthesis procedures have arisen to solve flavour esters scarcity [280,281]. Noticeably, the latter exhibits a significant advantage-notwithstanding the already explained benefits of enzymatic synthesis over chemical one in the previous sections-which is the capacity to label the obtained products as natural according to European Legislation (EC 1334/2008) if and when the employed reactants are also natural.…”
Section: Flavour Esters Productionmentioning
confidence: 99%
“…Thereby, the use of enzymes satisfies consumers trend towards natural products and boosts economic value of the obtained flavour esters [278]. In fact, as well as ROL, other lipases have been used for flavour esters production, for instance, the commercial Novozym ® 435 (Candida antartica lipase B) [280,281], Candida rugosa lipase [282,283] and Burkholderia cepacia lipase [284].…”
Section: Flavour Esters Productionmentioning
confidence: 99%
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“…Moreover, 3,4-dimethoxycinnamoylated lysophosphatidylcholine and 3,4-dimethoxycinnamoylated phosphatidylcholine were obtained in isolated yields of 27.5% and 3.5% (w/w), respectively. Huang et al [25] developed a biocatalytic process for synthesizing rose-flavored ester-2-phenylethyl acetate using a packed-bed bioreactor system. The synthesis process was performed in a solvent free system, which is an environmentally friendly process.…”
mentioning
confidence: 99%