Whole cell catalyzed synthesis of flavored esters

Abstract

The work presents the findings on the whole cell catalyzed esterification of aliphatic acids and ethanol with dry biomass of Aspergillus species. The extent of esterification was examined using aliphatic acids and ethanol for generation of variety of aroma esters. The results indicated that increase in chain-length significantly favours the reaction towards enhanced yield of alkyl esters especially with decanoic acid. The study also demonstrate the effect of chain length of alcohol with hexanoic acid. The results obtained through the esterification of hexanoic acid with long chain alcohol, the yield of esters increases when chain length of alcohol increases.