OPTIMIZATION OF FLAVOR ESTERS SYNTHESIS BY FUSARIUM SOLANI PISI CUTINASE

Abstract

The effectiveness of Fusarium solani pisi cutinase‐mediated synthesis of short‐chain alkyl esters in organic solvent (iso‐octane) media was evaluated. A five‐level, four‐variable Central Composite Rotatable Design was employed. The parameters, chain length of alcohols and acids, alcohol and acid concentration, and the response (esterification yield and initial rate) were evaluated. The cutinase displayed an esterification yield above 95% for the C4–C6 acid and alcohol chain length with an optimal substrate concentration between 100 and 180 mM. Although an increase in acid and alcohol chain length resulted in a decrease of initial rate of reaction, the yield remained high (94% for the synthesis of butyl octanoate). PRACTICAL APPLICATIONS: Short chain alkyl esters are very important flavoring compounds, appreciated for the fruity aroma they provide. Esterification is frequently encountered in the organic process industry in view of the diverse applications of esters in a variety of industries such as intermediates, pharmaceuticals, fine chemicals, fragrance and flavor chemicals, plasticizers, solvents and food. They are employed in fruit‐flavored products (i.e., beverages, candies, jellies and jams), baked goods, wines and dairy products (i.e., cultured butter, sour cream, yogurt and cheese). Compounded flavor and fragrances are thus complex blends designed to impart either an attractive taste and aroma to processed foods and beverages, or a pleasing scent to consumer products such as perfumes, toiletries and household cleaners.