The present paper describes the potential of Staphylococcus warneri and Staphylococcus xylosus lipases in the production of a variety of flavor esters. Both immobilized lipases produced ethyl esters from hexanoic to oleic acids with an optimum at decanoic acid. They esterified aliphatic and branched chain primary alcohols from ethanol to hexanol. Under our standard conditions, acetic, butyric, 2-methyl butyric, 3-methyl butyric, and valeric acids underwent slight esterification.