Enzymatic Synthesis of Flavors in Supercritical Carbon Dioxide
โ Scribed by Srivastava, Shireesh; Modak, Jayant; Madras, Giridhar
- Book ID
- 126000249
- Publisher
- American Chemical Society
- Year
- 2002
- Tongue
- English
- Weight
- 72 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0888-5885
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๐ SIMILAR VOLUMES
The peptide synthesis from N-acetyl-L-tyrosine ethyl ester (Ac-Tyr-OEt) and amino acid amides was realized using o~-chymotrypsin (CT) in acetonitrile (MeCN) or acetonitrile/supercritical carbon dioxide (SCCO2) containing small amounts of water. In both solvent systems there was an optimum water cont
Next to triglycerides, milk fat contains a large number of components (lactones, ketones, aldehydes) that provide milk fat with its characteristic flavor. In this study, supercritical carbon dioxide has been found to be a good solvent for the extraction of these flavor components from milk fat. Conc