Whole-cell Lipase Catalytic Synthesis of Short-chain Fragrance Esters using Aspergillus flavus

Abstract

Background: Fragrances are the collection of unlike functional assemblies, most likely alcohols, esters, aldehydes, ketones, and acids in organic products/hydrocarbons. Short-chain aliphatic fragrance esters have immense applications as flavors in the food, pharmaceutical and cosmetic industries and also have remarkable commercial significance in cosmetics and personal care products like perfumes, face creams, shampoos, soaps, lotions, jams, jellies, etc. Objective: This study aimed to synthesize short-chain fragrance esters using a whole-cell lipase catalyst from Aspergillus flavus (RBD-01). Method: The present study emphasizes the synthesis of artificial flavoring compounds by using a whole-cell biocatalytic process, which can have wide significance. Herein, the preparation of ethyl alkanoates (ethyl propanoate to ethyl decanoate) was performed to investigate the flavors and fragrance excellence. The biomass from Aspergillus flavus (RBD-01) was used as a catalyst to facilitate the remarkable esterification activities towards the synthesis of important aroma esters with the help of a series of short-chain acids and alcohols. Result: The ethyl hexanoate (4) among all synthesized alkanoates was found to have a fruity fragrance with a good conversion rate. Further synthesized alkyl hexanoates (4A-4I) were found to have good fruity/pineapple/berry flavors and significant aroma quality. Conclusion: These results implied that whole-cell lipase of Aspergillus flavus (RBD-01) is a promising biocatalyst in the production of flavor aroma esters and can boost production in the food/cosmetic manufacturing industries. result: The ethyl hexanoate (4) among all synthesized alkanotes was found fruity fragrance with good conversion rate. Further synthesized alkyl hexanoates (4A-4I) were found good fruity/pinapple/berry flavors and significant aroma quality.