| Title: | Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice |
| Author(s): | Wang Z; Chen K; Liu C; Ma L; Li J; |
| Address: | "College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, People's Republic of China. GRID: grid.22935.3f. ISNI: 0000 0004 0530 8290 Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China. GRID: grid.22935.3f. ISNI: 0000 0004 0530 8290 Beijing Dragon Seal Wines Co., Ltd., Beijing, 100039 People's Republic of China. Supervision, Inspection and Testing Center for Agricultural Products Quality, Ministry of Agriculture, Beijing, 100083 People's Republic of China. GRID: grid.418524.e. ISNI: 0000 0004 0369 6250" |
| DOI: | 10.1007/s13197-022-05662-3 |
| ISSN/ISBN: | 0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking) |
| Abstract: | "This paper reports the occurrence of six kinds of commercial enzyme hydrolysis effects for use in grape juice and cherry juice, which provide a basis for studying the bound aroma compounds in fruit juice and their application in production. Using headspace solid-phase microextraction combined with GC-MS, a reliable procedure for determining the free and glycosidic-bound volatile compounds has been established. Comparison of these free and bound aroma compounds revealed that non-volatile glycosides, known as aroma precursors, occur at high concentrations in grape and cherry juice. Using six different glycosidase enzymes, 67 volatile compounds were identified in these two juices, including terpenes, C(13)-norisoprenoids, higher alcohols, esters, C(6)-compounds, C(9)-compounds, and phenols. The different enzymes had significant effects on varietal aroma. Creative and AR2000 had similar hydrolysis effects, which contribute greatly to the characteristic aroma of grape juice and cherry juice, significantly enhance the floral and fruity features of fruit juice, and improve aroma complexity in the system. The Creative enzyme can be used as a new choice for studying juice-bound aroma and hydrolysis-bound aroma in fruit and wine production. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-022-05662-3" |
| Keywords: | Bound volatile components Commercial glycosidase Flavor Juice Terpenoids; |
| Notes: | "PubMed-not-MEDLINEWang, Zichen Chen, Kai Liu, Cuiping Ma, Liyan Li, Jingming eng India 2023/01/31 J Food Sci Technol. 2023 Feb; 60(2):761-771. doi: 10.1007/s13197-022-05662-3. Epub 2023 Jan 17" |
