In this manuscript, the core idea of Martina’s Marie Curie project has been captured in its essence with the design of a highly sustainable strategy for the preparation of natural flavour esters, using exclusively reagents found in nature. The precious collaboration with Prof. Molinari and Prof. Tamborini (co-corresponding author) has been key for the optimisation of flow set-up. Thirty different fragrances have been synthesised with an extremely versatile acyl transferase from M. smegmatis. The immobilised biocatalyst (just 1.9 mg) enabled extremely rapid reaction times (residence time was optimised to 5 minutes) in a biphasic system, without any loss of activity after a week of continuous operation.
This paper has been included in the Special Issue “Emerging Investigators” and you cna find the paper here