Green Enzymatic Synthesis of Geranyl Butyrate: Process Optimization and Mechanistic Insights-Reference-Cited by-同舟云学术

Green Enzymatic Synthesis of Geranyl Butyrate: Process Optimization and Mechanistic Insights

Published:2024-04-01 Issue: Volume: Page:
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Simão Neto Francisco¹,Sousa Junior Paulo Gonçalves de²,da Silva Filho Carlos José Alves²,Pinheiro Coutinho Lucas³,Melo Rafael Leandro Fernandes⁴,Rocha-Martin Javier⁵,Rios Maria Alexsandra de Sousa⁶^ORCID,Sanders Lopes Ada Amélia⁷,Monteiro Norberto de K. V.³^ORCID,de Mattos Marcos Carlos³^ORCID,Serafim Leonardo Farias⁸,Sousa dos Santos José Cleiton⁷^ORCID

Affiliation:

1. Department of Chemical Engineering, Federal University of Ceara, Fortaleza, Ceará 60455-760, Brazil

2. Department of Organic and Inorganic Chemistry, Federal University of Ceara, Fortaleza, Ceará 60440-900, Brazil

3. Department of Analytical Chemistry and Physical Chemistry, Federal University of Ceara, Fortaleza, Ceará 60020-181, Brazil

4. Department of Metallurgic Engineering, Federal University of Ceara, Fortaleza, Ceará 60440-554, Brazil

5. Department of Biochemistry and Molecular Biology, Faculty of Biological Sciences, Complutense University of Madrid, Madrid 28040, Spain

6. Department of Mechanical Engineering, Federal University of Ceara, Fortaleza, Ceará 60455-760, Brazil

7. Engineering and Sustainable Development Institute, University of International Integration of Afro-Brazilian Lusophony, Redenção, Ceará 62790-970, Brazil

8. Department of Chemistry, Georgia State University, Atlanta, Georgia 30302, United States

Funder

Funda??o Cearense de Apoio ao Desenvolvimento Cient?fico e Tecnol?gico

Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico

Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c08483

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1. Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies

2. Quantitative determination of the odorants of young red wines from different grape varieties

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4. Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester

5. A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries