International Science Community Association Research Journal of Chemical Sciences 2231-606X 12 2 2022 06 18 Study on Kinetics and mechanism of reaction between 2-phenethyl alcohol and vinyl acetate catalyzed by cross-linked Pseudomonas Cepacia Lipase 32 40 EN Narmatha M 1 Vivekanand College of Engineering for Women, Namakkal, Elaiyampalayam, Tamil Nadu, India I.V. Haruna 1 Department of Geology, Modibbo Adama University of Technology, Yola P.M.B. 2076, Yola – Nigeria H.A. Ahmed 2 Department of Geology, Modibbo Adama University of Technology, Yola P.M.B. 2076, Yola – Nigeria B.M. Suleiman 3 Department of Geology, Modibbo Adama University of Technology, Yola P.M.B. 2076, Yola – Nigeria Rao Sangeetha 1 KLE’s S. Nijalingappa College, Rajajinagar, Bengaluru-10, India . Umeh 1 Gombe state University, Faculty of Sciences, Department of Chemistry, Gombe, Nigeria Michael Chukwudi 2 Gombe state University, Faculty of Sciences, Department of Chemistry, Gombe, Nigeria Karu Elisha 3 Gombe state University, Faculty of Sciences, Department of Chemistry, Gombe, Nigeria Nnamani 4 Gombe state University, Faculty of Sciences, Department of Chemistry, Gombe, Nigeria Onuorah Johnson 5 Gogoi Sumbita 1 Department of Chemistry, Dergaon Kamal Dowerah College, Dergaon, Golaghat-785614, Assam, India > Research Paper 2021 7 3 2022 06 18 The use of flavoring compounds in the food industry is now increasing day by day. The aim of the present study was to crystallization and cross-linking of lipase from Pseudomonas Cepacia and to study the kinetics of the synthesis of a rose flavor ester, 2-phenethyl acetate in an organic solvent system. The effect of different reaction co-ordinates such as enzyme concentration, temperature, substrate concentration were studied and found the maximum conversion in 50mg/ml enzyme concentration, temperature at 550C and substrate ratio of 1:4. The stability of the cross-linked lipase was observed in comparison to free lipase and retained 50% of original activity by cross linked lipase up to seven days of incubation. Copyright@ International Science Community Association