کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598051 | 1492137 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributes
ترجمه فارسی عنوان
سنتز شیمیایی و آنزیمی یک کتابخانه 2-فنیلیل استر و ویژگی های حسی آن
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کلمات کلیدی
2-پنتیل استر، لیپاز، استرینگ، استرهای طعم دهنده،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
We report a simple enzymatic approach to synthesise phenethyl esters as natural flavouring materials. Chemical and lipase-catalysed esterification reactions between fatty acids of C4-C18 and 2-phenethyl alcohol were studied. Both methods were compared qualitatively and quantitatively by GC-MS/FID. The acid and thermal stabilities of 2-phenethyl esters were excellent and can meet the requirements of food matrices under most processing conditions. Sensory evaluation showed that each 2-phenethyl ester with a different carbon-chain-length fatty acid had unique sensory notes. Moreover, through Lipozyme TL IM-mediated transesterification, valuable 2-phenethyl alcohol-derived esters were synthesised from butter oil and 2-phenethyl alcohol. The influence of several physicochemical parameters (temperature, substrate molar ratio, enzyme loading, shaking speed and time) on the transesterification reaction was investigated to give optimal reaction conditions, leading to a high yield of 80.0%.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 154, 1 July 2014, Pages 205-210
Journal: Food Chemistry - Volume 154, 1 July 2014, Pages 205-210
نویسندگان
Cheng Li, Jingcan Sun, Tianhu Li, Shao-Quan Liu, Dejian Huang,