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Bioflavor is an ingredient produced from the esterification reaction including free fatty acids and citronellol. Free fatty acids (lauric C12) can be obtained from the hydrolysis of coconut oil substrate. Both of these reactions use heterogeneous polyurethane foam (PUF) matrix catalysts which immobilize the lipase enzyme. PUF is used as an immobilized matrix, because it has characteristics as open cell, rigid, high porosity, consists of of the ether-, carbamate-, amide- groups , so it has the ability to absorb water-oil. PUF has been modified its surface structure by co-immobilized lipase coating technique to make it more hydrophobic / oleofilic. Co immobilized consists of a mixture of gelatine, lechitin, MgCl2. In this study, the PUF: co-immobilized ratio used is 1:10; 1:15; 1; 20; 1: 25; 1:30 (b / b) for the hydrolysis reaction. Characteristics of surface modification of PUF can be analyzed by SEM. The results of hydrolysis fatty acids are further reacted with citronellol with heterogeneous biocatalyst with a molar ratio of 1: 0.8; 1: 1; 1: 1,2; 1: 1,4; 1: 1,6. The modification results show a longer stability and can be reused, when compared to the free lipase. The resulting bioflavor had the highest citronellol conversion of 52,2%. Organoleptic test perceives the aroma of bioflavor to be softer than the strong aroma of citronellol.