A new, large-scale process was developed for the enzymatic production of low molecular weight flavour esters in organic solvent. Solutions for the elimination of substrate and product inhibitions are presented. The excess water produced during the process was continuously removed by hetero-azeotropic distillation and esters were produced at yields of over 90%.
- Enzymatic esterification
- Hetero-azeotropic distillation
- Natural flavours
- Organic solvent
ASJC Scopus subject areas
- Applied Microbiology and Biotechnology