Optimization of the Production of 1-Phenylethanol Using Enzymes from Flowers of Tea (Camellia sinensis) Plants

Optimization of the Production of 1-Phenylethanol Using Enzymes from Flowers of Tea (Camellia sinensis) Plants

1-Phenylethanol (1PE) can be used as a fragrance in food flavoring and cosmetic industries and as an intermediate in the pharmaceutical industry. 1PE can be synthesized from acetophenone, and the cost of 1PE is higher than the cost of acetophenone. Therefore, it is important to establish an effectiv...

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Bibliographic Details
Main Authors: Fang Dong, Ying Zhou, Lanting Zeng, Naoharu Watanabe, Xinguo Su, Ziyin Yang
Format: Article
Language:English
Published: MDPI AG 2017-01-01
Series:Molecules
Subjects:
aroma
Camellia sinensis
1-phenylethanol
response surface methodology
tea
volatile
Online Access:http://www.mdpi.com/1420-3049/22/1/131

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