A clean enzymatic process for producing flavour esters by direct esterification in switchable ionic liquid/solid phases

作者：Lozano Pedro^*; Bernal Juana M; Navarro Alicia

来源：Green Chemistry, 2012, 14(11): 3026-3033.

DOI：10.1039/c2gc36081k

A clean biocatalytic approach for producing flavour esters using switchable ionic liquid/solid phases as reaction/separation media has been developed. The phase behaviour of different IL/flavour acetyl ester (geranyl acetate, citronellyl acetate, neryl acetate and isoamyl acetate) mixtures was studied at several concentrations, resulting for all cases in fully homogeneous liquid media at 50 degrees C, and solid systems at room temperature. By using an iterative centrifugation protocol on the solid IL/flavour ester mixtures at controlled temperatures, the solid IL phase and the liquid flavour ester phase can be easily separated. The excellent suitability of an immobilized Candida antarctica lipase B (Novozym 435) catalyst in the esterification reaction between an aliphatic carboxylic acid (acetic, propionic, butyric or valeric) and a flavour alcohol (isoamyl alcohol, nerol, citronellol or geraniol) in N, N%26apos;, N%26apos;%26apos;, N%26apos;%26apos;%26apos;-hexadecyltrimethylammonium bis(trifluoromethylsulfonyl)imide ([C(16)tma][NTf2])IL has been demonstrated, the product yield being improved up to 100% under appropriate reaction conditions (enzyme amount, dehydrating molecular sieves, etc.) at 50 degrees C. The enzymatic synthesis of sixteen different flavour esters was carried out in [C(16)tma][NTf2] by means of this approach, providing products of up to 0.757 g mL(-1) concentration after IL separation. The residual activity of the enzyme/IL system during seven consecutive operation cycles was shown to be practically unchanged after reuse.

• 出版日期2012