| Title: | Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil |
| Author(s): | Li C; Sun J; Fu C; Yu B; Liu SQ; Li T; Huang D; |
| Address: | "Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore" |
| DOI: | 10.1016/j.foodchem.2013.08.124 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Methionol-derived fatty acid esters were synthesised by both chemical and lipase catalysed esterification between fatty acids and methionol. Beneficial effects of both methods were compared qualitatively and quantitatively by GC-MS/GC-FID results. And the high acid and heat stability of our designed methionyl esters meet the requirement of the food industry. Most importantly, the sensory test showed that fatty acid carbon-chain length had an important effect on the flavour attributes of methionyl esters. Moreover, through Lipozyme TL IM-mediated transesterification, valuable methionol-derived esters were synthesised from the readily available natural material butter oil as the fatty acid source. The conversion of methionol and yield of each methionyl ester were also elucidated by GC-MS-FID" |
| Keywords: | "Butter/analysis Enzymes, Immobilized/metabolism Esterification Eurotiales/enzymology Fatty Acids/*chemistry/metabolism Flame Ionization Flavoring Agents/chemical synthesis/*chemistry/metabolism Food Additives/chemical synthesis/*chemistry/metabolism Funga;" |
| Notes: | "MedlineLi, Cheng Sun, Jingcan Fu, Caili Yu, Bin Liu, Shao Quan Li, Tianhu Huang, Dejian eng Comparative Study Research Support, Non-U.S. Gov't England 2013/10/17 Food Chem. 2014 Feb 15; 145:796-801. doi: 10.1016/j.foodchem.2013.08.124. Epub 2013 Sep 7" |
