Aromas and flavorings are highly important compounds for the food industry. Currently, there is a quest for foods containing natural ingredients in their formulation. In this regard, enzymatic-way ester production utilizing natural substrates have been the subject of intense study lately. The aim of the present study is to obtain enzymatic production from methyl acetate using Candidaantarctica commercial lipases at menthol (±) esterification for bio aromas formation. Previously, the reaction time was established using two lipases (Novozyme 435 and NS 88011) in order to ascertain their catalytic potential. A complete 23 factorial design was done in order to evaluate the variables in the esterification process. The independent variables studied were temperature, enzyme concentration, and the molar ratio (menthol: acetic anhydride). The results did not show differences between the lipases with 70% maximum production for 10 h reaction for both. The best condition for methyl acetate production was at 80 oC, 1:7 molar ratio (menthol: acetic anhydride), and 15% enzyme concentration (m/m substrates) corresponding to 69% and 70% conversion to Novozyme 435 and NS 88011, respectively. Lipases demonstrated efficiency on methyl acetate production, where NS 88011 presented the highest conversion in all tests. According to data from the literature, the maximum conversion found was 95% after 48 h reaction utilizing (±)- menthol in esterification reaction for Candida rugosa lipase. This yield is superior to the one observed in the present study due to a longer reaction time. Considering this, a promising prospect is noted on the use of clean technologies and the possible replacement of acids on the production of flavorings.