Green synthesis of banana flavor using different catalysts: a comparative study of different methods

Abstract

Esterification of isoamyl alcohol with acetic acid was studied using different ion-exchange resins, namely Amberlyst 15 dry, Amberlyst 16 wet, Amberlite 120-IR. Esterification was carried out using different esterification methods that are quite new (ohmic, ultrasonic probe, and ultrasonic bath) and the results were compared with microwave-assisted esterification (MAE). The highest isoamyl acetate yield (99%) was obtained by MAE, using a mixture of acetic acid and isoamyl alcohol (mole ratio of 1:2) after 2 h of reaction time. In this process, 2% Amberlyst 15 dry was used. MAE had the least specific energy consumption (0.42 kWh/g isoamyl acetate) and specific CO2 emission (34 g/g isoamyl acetate). According to the images obtained by scanning electron microscopy, lower amounts of Amberlyst 15 dry beads were destroyed by MAE method compared to other esterification methods. In conclusion, MAE proved to be an economic and environmentally-friendly method for esterification of different flavoring compounds.

Keywords

• microwave
• esterification
• banana flavor
• ion-exchange resin
• isoamyl acetate