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Food Chem. 2014 Feb 15;145:796-801. doi: 10.1016/j.foodchem.2013.08.124. Epub 2013 Sep 7.

Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil.

Author information

1
Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore.

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:

Lipase; Methionyl ester; Sulfur-containing flavours

PMID:
24128547
DOI:
10.1016/j.foodchem.2013.08.124
[Indexed for MEDLINE]

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