Synthesis of bioflavors using microbial lipases

Utilization of bioflavored fruit drinks, and food articles have been increased in past few
decades. Exotic flavors, and new ethnic forms of traditional flavors add distinctive aroma to
the consumable products. Flavor usage plays an important role in packaged food products
and, beverages in all geographic regions and there is a huge economy market associated with
it. Esters are mainly used as flavoring compounds and have a very sweet fruity smell. 
Lipases are versatile catalysts playing a major role in advancing research in cosmetic
industries and, food industries as compared to any other enzymes. Microbial lipases have
been effectively utilized for direct esterification reactions in organic solvents to produce
varied bioflavoring compounds. The esters produced from long chain fatty acid and short
chain fatty acid have been used in food, detergent, cosmetic and pharmaceutical industries. In
the present study, ability of microbial lipases to esterify different alcohols and acids were
studied. Different combinations of acids and alcohols were used and esters having fruity
flavor were synthesized using lipase enzyme. Gas chromatography elucidated these esters as
ethyl acetate, butyl acetate, isobutyl acetate, isoamyl acetate, ethyl butyrate, butyl butyrate
and, octyl acetate. All the biosynthesized esters have prospects as bioflavoring agent in food
industries and, as fragrances in cosmetic industries.