A review on lipase-catalyzed synthesis of geranyl esters as flavor additives for food, pharmaceutical and cosmetic applications

Compared with geraniol, geranyl esters are preferred for their lower toxicity and higher bioactivity in food, pharmaceutical, cosmetic and other fields. Previously, chemical methods for synthesis of geranyl esters were more applied, which has harsh reaction conditions, undesired by-products and envi...

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Autors principals:	YuQi Liu, Xu WeiZhuo, Xu Wei
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2022-10-01
Col·lecció:	Food Chemistry Advances
Matèries:	Flavor, geranyl esters, biocatalysis, lipases, green process Geraniol (PubChem CID 637566) Geranyl acetate (PubChem CID 1549026) Geranyl propionate (PubChem CID 5355853) Geranyl butyrate (PubChem CID 5355856) Geranyl oleate (PubChem CID 91694967) Geranyl cinnamate (PubChem CID 68985354)
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2772753X22000405
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