Optimization of Isoamyl Acetate Production in a Solvent‐Free System

Abstract

AbstractEnzymatic esterification of isoamyl acetate using Candida antarctica immobilized lipase was studied and optimized using response surface methodology (RSM) by Design of Experiment software. Isoamyl acetate is a colorless organic compound which is used by food industry as additives for its banana flavor. The production of isoamyl acetate is costly, hence, RSM giving advantages by minimizing the number of experiments for studying parameter effect. The model developed by RSM also simplified the relationship that can be used for practical engineering purposes. The parameters investigated in this study are mass of enzyme (1–14 wt %), reaction temperature (30–50C) and reaction time (2–6 h). As reaction temperature increased at any given mass of enzyme, a yield of ester increased up to optimum temperature 40C and thereafter decreased. The model obtained by RSM indicated the optimum conditions for maximum esterification (100% yields) at 34.8C with 1.04 g mass of enzyme after 0.5 h reaction time, which is in good agreement with the experimental value (104%).Practical ApplicationsIsoamyl acetate is a compound that has a strong fruity aroma similar to banana and pear. It is commonly used as food flavor in the food industry. Apart from that, it is also popular as a solvent for varnishes, paints and nitrocellulose lacquers. The compound is also used in rayon, dyes, artificial pearls, film manufacturing and extraction of penicillin.