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Food Chem


Title:Aroma enhancement of instant green tea infusion using beta-glucosidase and beta-xylosidase
Author(s):Zhang T; Fang K; Ni H; Li T; Li LJ; Li QB; Chen F;
Address:"College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of, 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"
Journal Title:Food Chem
Year:2020
Volume:20200125
Issue:
Page Number:126287 -
DOI: 10.1016/j.foodchem.2020.126287
ISSN/ISBN:1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:"beta-Glucosidase and beta-xylosidase were investigated for their ability to improve the aroma of instant green tea. The aroma and corresponding contributors were analyzed by sensory evaluation, gas chromatography-mass spectrometry, and odor activity value. Their specific contributions to aroma attributes were further examined by aroma reconstruction and omission experiments. The beta-glucosidase treatment significantly enhanced floral and grassy notes, on account of the increases of geraniol, nonanal, and cis-3-hexen-1-ol, and weakened the caramel note, attributable to the increases of nonanal, cis-3-hexen-1-ol, geraniol, methyl salicylate, and decanal. The co-treatment with beta-glucosidase and beta-xylosidase further enhanced the grassy note, with further increase in nonanal and cis-3-hexen-1-ol, and further weakened the caramel note, with additional increase in nonanal, cis-3-hexen-1-ol, methyl salicylate, and decanal. The synergistic action of beta-glucosidase and beta-xylosidase provides new clues to the production of instant green tea infusions with high aroma quality"
Keywords:Gas Chromatography-Mass Spectrometry/methods Odorants/*analysis Tea/*chemistry/metabolism Xylosidases/*metabolism beta-Glucosidase/*metabolism Aroma Instant green tea infusion Reconstruction and omission test Volatile compounds beta-Glucosidase beta-Xylos;
Notes:"MedlineZhang, Ting Fang, Ke Ni, Hui Li, Ting Li, Li Jun Li, Qing Biao Chen, Feng eng England 2020/02/03 Food Chem. 2020 Jun 15; 315:126287. doi: 10.1016/j.foodchem.2020.126287. Epub 2020 Jan 25"

 
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