| Title: | Effect of beta-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages |
| Author(s): | Liang S; Wang F; Granato D; Zhong X; Xiao AF; Ye Q; Li L; Zou C; Yin JF; Xu YQ; |
| Address: | "Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China. Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland. Electronic address: daniel.granato@ul.ie. Zhejiang Minghuang Natural Food Development Co., LTD, Longyou 324404, China. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Hangzhou Mingbao Bio-Tech Co., LTD, Hangzhou 311122, China. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: ldzouchun@163.com. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yqx33@126.com" |
| DOI: | 10.1016/j.foodchem.2022.134201 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The effects of beta-glucosidase on the volatile profiles and aroma stability of black tea juice were evaluated using gas-chromatography-mass spectrometry coupled with sensory analysis. During liquid fermentation of tea leaves, the addition of beta-glucosidase increased the concentration of aldehydes, strengthening the undesirable 'green grassy' odour. However, the 'green grassy' odour was counteracted by adding green tea extract during fermentation. At the same time, 'flowery' flavour notes were enhanced, improving the overall aroma quality and strengthening the characteristic 'sweet' aroma of black tea. Increased addition of beta-glucosidase released more free aroma alcohols from their glucosides. Two 'fruity' and 'floral' aroma components, benzyl alcohol and phenylethyl alcohol, were not significantly affected by heat treatment (95 degrees C water bath) and the overall aroma stability was not significantly affected by beta-glucosidase treatment. beta-Glucosidase treatment improved the aroma, colour and overall suitability of fermented black tea juice as an ingredient for tea-based beverages" |
| Keywords: | Odorants/analysis Tea/chemistry beta-Glucosidase *Phenylethyl Alcohol/analysis *Volatile Organic Compounds/analysis *Camellia sinensis/chemistry Beverages/analysis Aldehydes/analysis Plant Extracts Glucosides Benzyl Alcohols Water Black tea juice Camellia; |
| Notes: | "MedlineLiang, Shuang Wang, Fang Granato, Daniel Zhong, Xiaoyu Xiao, An-Feng Ye, Qun Li, Lijun Zou, Chun Yin, Jun-Feng Xu, Yong-Quan eng England 2022/09/20 Food Chem. 2023 Feb 15; 402:134201. doi: 10.1016/j.foodchem.2022.134201. Epub 2022 Sep 12" |
