Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

• Published in: Processes Vol. 9; no. 11; p. 1880
• Main Authors: Gómez-Aldapa, Carlos Alberto, Castro-Rosas, Javier, López-Molina, Antioco, Conde-Mejía, Carolina, Pineda-Muñoz, Cuauhtémoc Francisco, Jiménez-González, Angélica, Medina-Moreno, Sergio Alejandro, Falcón-León, Martha Patricia, Conde-Báez, Laura
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.11.2021
• Subjects: Acetic acid; Ammonium; Ammonium sulfate; Aroma; Chemical oxygen demand; Chromatography; Dairy industry; Design factors; Design of experiments; Environmental impact; Factor analysis; Fermentation; Gas chromatography; Industrial wastes; Isoamyl acetate; Isopentyl alcohol; Lactose; Minerals; NMR; Nuclear magnetic resonance; Radiation; Response surface methodology; Scanning electron microscopy; Whey; United States > US; Mexico; Germany
• ISSN: 2227-9717; 2227-9717
• DOI: 10.3390/pr9111880

In some fermentation systems, whey components (lactose, proteins and minerals) can produce isopentyl acetate (IA). An analysis of the best conditions for IA production with Kluyveromyces marxianus was developed in this work. The experiment design was two-factor and three-level design based on a response surface methodology (RSM) using Design-Expert® software. The analysis of anomeric protons by nuclear magnetic resonance (1H-NMR) showed 81.25% of β lactose content. This characteristic favored the production of IA. The maximum output (Mp) of IA, determined by gas chromatography, was 9.52 g/L (p < 0.05). The central composite design (CCD) was used to perform the factor analysis. Results showed that concentrations of 0.03 (g/L) ammonium sulphate and 0.3 (v/v) of isoamyl alcohol are the best conditions for a maximum rate of IA production. The production of IA can reduce the discharge of whey, allowing its reuse and revaluation.