ABSTRACT
Esters are chemical compounds obtained from the condensation reaction between acyl donor and acyl acceptor, forming a carbonyl group adjacent to an ether linkage to the alkyl group. Enzymecatalyzed esterication receives considerable attention in dozens of food-related applications, since its enzymatic synthesis offers numerous advantages including chiral (stereo-selectivity), positional (region-selectivity), and functional group specicity (chemo-selectivity), compared to the conventional chemical synthesis [1]. In addition, the approach enables the elimination of environmental concerns, minimizes the generation of byproducts, lower the cost of downstream separation,
I. Esters .................................................................................................................................... 825 II. Lipases ..................................................................................................................................826
