Synthesizing natural flavours and reducing oil acidity level in a solvant-free system

被引：1

作者：

Karra-Chaabouni, M ^{[1
]}

Zouari, N ^{[1
]}

Frikha, O ^{[1
]}

Sayari, A ^{[1
]}

Gargouri, Y ^{[1
]}

机构：

[1] ENIS BPW, Unite Lipolyse Enzymat, Sfax 3038, Tunisia

来源：

OCL-OLEAGINEUX CORPS GRAS LIPIDES | 2002年 / 9卷 / 04期

关键词：

lipozyme; neutralisation; acid olive oil; esterification; natural flavours;

D O I：

10.1051/ocl.2002.0260

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Acid olive oil was partially neutralized using the esterification procedure catalysed by lipozyme(TM) in a solvent-free system at 40degrees C. The oil acidity level was reduced from 30 to 13%. Natural flavours were also synthesized, in a system free of organic solvent, using lipozyme(TM) as a cotalyser.

引用

页码：260 / 263

页数：4

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