Kinetic modelling of decyl acetate synthesis by immobilized lipase-catalysed transesterification of vinyl acetate with decanol in supercritical carbon dioxide

Synthesis of eugenyl acetate by enzymatic reactions in supercritical carbon dioxide

“…However, in the industrial point of view it is interesting to use lower amount of catalyst (enzyme), which results in reduced cost. Other works using SC-CO 2 as reaction medium obtained similar results [29,30]. Chiaradia et al [16], studying the eugenyl acetate esterification in a solventfree system found a significant effect of the enzyme (Novozym 435) concentration on the conversion, and concluded that lower concentrations can be used without affecting the reaction conversion.…”

“…The kinetics of many reactions have been successfully described by the Ping-Pong Bi-Bi model, such as hydrolysis, esterification and transesterification, using organic solvents [22,44] or supercritical fluids [29,30] as reaction media. In the kinetic study it is first necessary to determine possible inhibitions caused by any substance involved in the reaction [44].…”

Activity of immobilized lipase from Candida antarctica (Lipozyme 435) and its performance on the esterification of oleic acid in supercritical carbon dioxide

“…The same behavior was observed for the esterification yield, which achieved the highest value at 20 MPa, approximately 7.0 kg/kg.h. This behavior may be related to the higher solubilization of the substrate due to the increased density of supercritical CO 2 [40,56]. At the highest operating pressure (30 MPa), small decreases in the rate and in the esterification yield were noted.…”

Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques

“…Interestingly, decyl acetate, a long-chain ester, has a floral (orange-rose) odor and a characteristic flavor. This compound has been found in orange, lemon, melon, apple, citrus peel oils, orange juice, strawberry fruit, blue cheese, cognac, plums and cardamom [32].…”