Abstract
Increasing demand for natural products in the food industry has encouraged significant efforts toward the development of biotechnological processes for the production of flavour compounds. The aim of the present study was to synthesise 2-phenylethyl acetate, an essential aroma component for the food and cosmetic industries, by acetate ester alcoholysis with 2-phenylethanol in the presence of Yarrowia lipolytica KKP 379 biomass. Optimisation of reaction conditions were conducted, inter alia, by selection of the proper acyl donor and determination of optimal permeabilisation conditions for the yeast cell wall. Optimal reaction conditions enabled synthesis of the desired ester with an efficiency comparable to commercial enzymes, but at considerably lower cost.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
