Flavors and fragrances of long/short chain esters have representative fruity and pleasing aroma. They have marketable significance in cosmetic, fragrance, food and pharmaceutical commerce. This has led to the development of identical artificial flavor esters. In this study, the biosynthesis of esters from different acids and alcohols and esters/transesters of coconut oil and palm oil were carried. The esterification and transesterification reaction was catalyzed using lipase from Staphylococcus gallinarum. The synthesized product was examined by using hydroxylamine test for esters. Based on the results obtained from this test, the products were confirmed using gas chromatography associated with high resolution mass spectrometry. Lipase was able to catalyze the synthesis of esters such as butyl acetate, isobuty acetate, isoamyl acetate and transesters of palm oil such as isobutyl stearate and butyl palmitate and coconut oil as butyl palmitate. Occurrences of all these esters are perceived in fruits like apple, pineapple, banana, cherry, berry, strawberry, etc. Transesters of fatty acids have application in cosmetic products. The process can be suitably scaled up for commercial production of bio flavors and fragrances.
