| 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" |
| 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" |
