Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C4-C8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for hydrolysing triglycerides, such as present in milk fat, to enhance the flavour of food products. In particular, patatin is found to be beneficial in enhancing the flavour of cheese. Methods for application of the hydrolytic activity of lipase are described, as well as the use of patatin in a method of making cheese.On a découvert que la patatine, lipase pouvant être obtenue à partir de pommes de terre, présente des avantages dans la réaction d'estérification d'acides gras pour produire des esters alkyliques d'acide gras. L'invention concerne des procédés d'utilisation de cette activité lipase, ainsi que l'utilisation de patatine dans divers procédés industriels.
