Evidence map›Paper›PMID 40592781›Full record

ReviewJournal of agricultural and food chemistry2025

Review on Lipase-Catalyzed Flavor Synthesis: Global Trends and Advances.

Artur Ramon Tomé Oliveira, Francisco Izaias da Silva Aires, Dayana Nascimento Dari, José Roberto de Matos Filho, Kaiany Moreira Dos Santos, Francisco Simão Neto, Francisco Lucas de Souza Magalhães, Patrick da Silva Sousa, Paulo Gonçalves de Sousa Junior, Rafael Leandro Fernandes Melo and 4 more

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Artur Ramon Tomé OliveiraDepartment of Organic and Inorganic Chemistry, Science Center, Federal University of Ceará, Campus do Pici, Fortaleza 60455-970, CE, Brazil.
Francisco Izaias da Silva AiresInstitute of Engineering and Sustainable Development, University of International Integration of Afro-Brazilian Lusofonia (Unilab), Campus das Auroras, Redenção 62790-970, CE, Brazil.
Dayana Nascimento DariInstitute of Engineering and Sustainable Development, University of International Integration of Afro-Brazilian Lusofonia (Unilab), Campus das Auroras, Redenção 62790-970, CE, Brazil.
José Roberto de Matos FilhoInstitute of Engineering and Sustainable Development, University of International Integration of Afro-Brazilian Lusofonia (Unilab), Campus das Auroras, Redenção 62790-970, CE, Brazil.
Kaiany Moreira Dos SantosInstitute of Engineering and Sustainable Development, University of International Integration of Afro-Brazilian Lusofonia (Unilab), Campus das Auroras, Redenção 62790-970, CE, Brazil.
Francisco Simão NetoDepartment of Chemical Engineering, UFC, Campus do Pici, Block 709, Fortaleza 60440-554, CE, Brazil.
Francisco Lucas de Souza MagalhãesDepartment of Chemical Engineering, UFC, Campus do Pici, Block 709, Fortaleza 60440-554, CE, Brazil.
Patrick da Silva SousaDepartment of Chemical Engineering, UFC, Campus do Pici, Block 709, Fortaleza 60440-554, CE, Brazil.
Paulo Gonçalves de Sousa JuniorDepartment of Analytical Chemistry and Physical Chemistry, Science Center, UFC, Campus Pici, Fortaleza 60455-760, CE, Brazil.
Rafael Leandro Fernandes MeloDepartment of Metallurgical Engineering, Federal University of Ceara, Fortaleza 60440-554, CE, Brazil.
Iris CornetCampus Groenenborger, Groenenborgerlaan 171, Antwerpen 2020, Belgium.ORCID 0000-0002-7057-0944
Jesús Fernández-LucasApplied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Villaviciosa de Odón 28670, Madrid, Spain.
Marcos Carlos de MattosDepartment of Organic and Inorganic Chemistry, Science Center, Federal University of Ceará, Campus do Pici, Fortaleza 60455-970, CE, Brazil.ORCID 0000-0003-4291-5199
José Cleiton Sousa Dos SantosInstitute of Engineering and Sustainable Development, University of International Integration of Afro-Brazilian Lusofonia, Campus das Auroras, Redenção 62790-970, CE, Brazil.ORCID 0000-0002-1511-5180

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The enzymatic synthesis of esterified flavors is pivotal in the food, pharmaceutical, and cosmetic industries. Among the available approaches, lipase-catalyzed reactions have gained increasing attention due to the enzymes' biodegradability, high enantio- and regioselectivity, availability, and effectiveness under mild, eco-friendly conditions, aligning well with the principles of green chemistry. This topic was selected due to the vast potential of biocatalysis in the sustainable and efficient synthesis of diverse flavor compounds. Using the Web of Science database with the keywords "flavor", "enzyme", and "lipase", 189 relevant articles were identified, revealing that the majority of publications fall within the fields of chemistry, food science, and biochemistry. This review explores the catalytic mechanisms of lipases during acetylation reactions, focusing on structural conformational changes during enzymatic processes. Lipases from

Indexed as

Flavoring AgentsFungal ProteinsLipaseBiocatalysisEsterificationFlavoring AgentsFungal ProteinsLipaseesterified flavorsflavor ester synthesis trendslipase biocatalysis

Identifiers

PMID40592781
PMCPMC12272706

What OpenQuestion holds

Textmetadata
LicenceCC BY
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.