Isoamyl acetate synthesis was chosen as a model to improve flavour acetate yields by optimising the enzymatic reaction. Alcohol:acid molar ratio, temperature, water content and amount of enzyme effects were analyzed. The optimum values were respectively 4, 45 degrees C, 0,1% (w/v) and 0,5 g. In these conditions, the synthesis yield reached 80% after 24 h of reaction and was found 15 times greater than those already reported in the literature.