<?xml version="1.0" encoding="UTF-8"?> <article key="pdf/8430" mdate="2011-11-25 00:00:00"> <author>S. Mat Radzi and W.A.F. Mustafa and S.S Othman and H.M. Noor</author> <title>Green Synthesis of Butyl Acetate, A Pineapple Flavour via LipaseCatalyzed Reaction</title> <pages>932 - 935</pages> <year>2011</year> <volume>5</volume> <number>11</number> <journal>International Journal of Chemical and Molecular Engineering</journal> <ee>https://publications.waset.org/pdf/8430</ee> <url>https://publications.waset.org/vol/59</url> <publisher>World Academy of Science, Engineering and Technology</publisher> <abstract>Nowadays, butyl acetate, a pineapple flavor has been applied widely in food, beverage, cosmetic and pharmaceutical industries. In this study, Butyl acetate, a flavor ester was successfully synthesized via green synthesis of enzymatic reaction route. Commercial immobilized lipase from Rhizomucor miehei (Lipozyme RMIM) was used as biocatalyst in the esterification reaction between acetic acid and butanol. Various reaction parameters such as reaction time (RT), temperature (T) and amount of enzyme (E) were chosen to optimize the reaction synthesis in solventfree system. The optimum condition to produce butyl acetate was at reaction time (RT), 18 hours; temperature (T), 37&amp;amp;deg;C and amount of enzyme, 25 (ww of total substrate). Analysis of yield showed that at optimum condition, &amp;amp;gt;78 of butyl acetate was produced. The product was confirmed as butyl acetate from FTIR analysis whereby the presence of an ester group was observed at wavenumber of 1742 cm1. </abstract> <index>Open Science Index 59, 2011</index> </article>