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Food Chem

Title:		Enzymatic hydrolysis and auto-isomerization during beta-glucosidase treatment improve the aroma of instant white tea infusion
Author(s):		Ni H; Jiang Q; Lin Q; Ma Q; Wang L; Weng S; Huang G; Li L; Chen F;
Address:		"College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Electronic address: nihui@jmu.edu.cn. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: 18370736681@163.com. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: linqi1001@163.com. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: maqqyx@163.com. Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361001, China. Electronic address: chenxiyue1989@163.com. Fujian Da Ming Co., Ltd, Zhangzhou, Fujian Province, China. Electronic address: shuyi.weng@daminfood.com. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Electronic address: hgaol@jmu.edu.cn. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Electronic address: ljli@jmu.edu.cn. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA. Electronic address: fchen@clemson.edu"
Journal Title:		Food Chem
Year:		2021
Volume:		20201107
Issue:
Page Number:		128565 -
DOI:		10.1016/j.foodchem.2020.128565
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aroma changes in instant white tea resulting from beta-glucosidase treatment was investigated by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), odour activity value analysis (OAV), aroma reconstruction and omission tests. The grassy, floral and sweet notes increased significantly (P < 0.05), and the roasted note decreased significantly (P < 0.05) upon beta-glucosidase treatment. Quantitative analysis showed that the concentrations of benzaldehyde, benzeneacetaldehyde, (Z)-3-hexen-1-ol, linalool, phenylethyl alcohol, cis-linalool oxide, trans-linalool oxide, hexanol, hotrienol and (E)-2-hexen-1-ol increased significantly (P < 0.05) after treatment; however, (Z)-3-hexen-1-ol isomerized to (E)-2-hexen-1-ol. OAV analysis, aroma reconstruction and the omission test showed that the grassy, floral and sweet notes increased as the (Z)-3-hexen-1-ol, cis/trans-linalool oxide and benzeneacetaldehyde increased, whereas the roasted note declined under the same conditions. The enzymatic hydrolysis of glycosidic precursors and the auto-isomerization of volatile compounds provide new information for understanding how beta-glucosidase treatment improves the aroma of tea products"
Keywords:		*Gas Chromatography-Mass Spectrometry Hexanols/chemistry Hydrolysis Isomerism Odorants/analysis Tea/chemistry/*metabolism Thermodynamics Volatile Organic Compounds/analysis/*chemistry beta-Glucosidase/*metabolism (E)-2-(2-Pentenyl)-furan (PubChem CID: 536;
Notes:		"MedlineNi, Hui Jiang, Qingxiang Lin, Qi Ma, Qiongqing Wang, Lu Weng, Shuyi Huang, Gaoling Li, Lijun Chen, Feng eng England 2020/11/18 Food Chem. 2021 Apr 16; 342:128565. doi: 10.1016/j.foodchem.2020.128565. Epub 2020 Nov 7"