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Food Chem

Title:		Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste
Author(s):		Gao X; Feng T; Liu E; Shan P; Zhang Z; Liao L; Ma H;
Address:		"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: gaoxianli@ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918008@stmail.ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2221818013@stmail.ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918004@stmail.ujs.edu.cn. School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, 6 Hubei Road, Zhengzhou 450046, China. Electronic address: zhangzhankai1998@sina.com. Department of Food Science, College of Food Science and Technology, Foshan University, 33 Guangyun Road, Foshan 528000, China. Electronic address: felliao@fosu.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: mhl@ujs.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20201203
Issue:
Page Number:		128767 -
DOI:		10.1016/j.foodchem.2020.128767
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees of naringin and limonin were enhanced to 89.90% and 36.16%, and enzymatic hydrolysis time was shortened by 33%. Sonication significantly enhanced activities of alpha-l-rhamnosidases, beta-glucosidases and limoninases from A. niger koji extract and facilitated break of CO bonds in naringin (p < 0.05). These accounted for the enhanced enzymatic hydrolysis degrees and velocities of bitter compounds. Meanwhile, sonication lowered 40%, 7% and 21%, 13%, 11%, 25% of bitter, sour tastes and green, citrus-like, floral, woody notes, but enhanced 18% and 15% of fruity and sweet notes, resulting in 38% and 33% increases in over-all taste and aroma scores. Lowered levels of bitter compounds, organic acids, green, citrus-like, floral, woody aroma compounds and enhanced levels of fruity, sweet aroma compounds caused by sonication accounted for the flavor improvements"
Keywords:		Aspergillus niger/enzymology Citrus/*chemistry Flavoring Agents/analysis Fruit/chemistry Glycoside Hydrolases/*metabolism Hydrolysis Odorants/*analysis Sonication *Taste (R)-Limonene (PubChem CID: 440917) Aroma Aspergillus niger Citronellal (PubChem CID:;
Notes:		"MedlineGao, Xianli Feng, Tuo Liu, Ermeng Shan, Pei Zhang, Zhankai Liao, Lan Ma, Haile eng England 2020/12/20 Food Chem. 2021 May 30; 345:128767. doi: 10.1016/j.foodchem.2020.128767. Epub 2020 Dec 3"