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Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion.
Food Chem. 2021 Apr 16; 342:128565.FC

Abstract

The aroma changes in instant white tea resulting from β-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 β-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 β-glucosidase treatment improves the aroma of tea products.

Authors+Show Affiliations

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.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33199121

Citation

Ni, Hui, et al. "Enzymatic Hydrolysis and Auto-isomerization During Β-glucosidase Treatment Improve the Aroma of Instant White Tea Infusion." Food Chemistry, vol. 342, 2021, p. 128565.
Ni H, Jiang Q, Lin Q, et al. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion. Food Chem. 2021;342:128565.
Ni, H., Jiang, Q., Lin, Q., Ma, Q., Wang, L., Weng, S., Huang, G., Li, L., & Chen, F. (2021). Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion. Food Chemistry, 342, 128565. https://doi.org/10.1016/j.foodchem.2020.128565
Ni H, et al. Enzymatic Hydrolysis and Auto-isomerization During Β-glucosidase Treatment Improve the Aroma of Instant White Tea Infusion. Food Chem. 2021 Apr 16;342:128565. PubMed PMID: 33199121.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion. AU - Ni,Hui, AU - Jiang,Qingxiang, AU - Lin,Qi, AU - Ma,Qiongqing, AU - Wang,Lu, AU - Weng,Shuyi, AU - Huang,Gaoling, AU - Li,Lijun, AU - Chen,Feng, Y1 - 2020/11/07/ PY - 2020/06/29/received PY - 2020/10/04/revised PY - 2020/11/02/accepted PY - 2020/11/18/pubmed PY - 2021/2/16/medline PY - 2020/11/17/entrez KW - (E)-2-(2-Pentenyl)-furan (PubChem CID: 5369957) KW - (E)-2-Hexen-1-ol (PubChem CID: 5318042) KW - (E)-β-Ionone (PubChem CID: 638014) KW - (Z)-3-Hexen-1-ol (PubChem CID: 5281167) KW - 1-Ethyl-1H-pyrrole (PubChem CID: 185226) KW - 1-Ethyl-1H-pyrrole-2-carboxaldehyde (PubChem CID: 579338) KW - 2,4-Ditert-butylphenol (PubChem CID: 6911) KW - 2-Ethyl-furan (PubChem CID: 18554) KW - 2-Methyl-butanal (PubChem CID: 7284) KW - 2-Methyl-furan (PubChem CID: 10797) KW - 2-Methyl-propanal (PubChem CID: 6561) KW - 2-Pentyl-furan (PubChem CID: 19602) KW - 3-Methyl-butanal (PubChem CID: 11552) KW - Aroma reconstruction and omission test KW - Benzaldehyde (PubChem CID: 240) KW - Benzeneacetaldehyde (PubChem CID: 998) KW - Cis-limonene oxide (PubChem CID: 6452061) KW - Cis-linalool oxide (PubChem CID: 6428573) KW - Dihydroactinidiolide (PubChem CID: 6432173) KW - Dimethyl sulphide (PubChem CID: 1068) KW - GC–MS KW - Hexanol (PubChem CID: 8103) KW - Hotrienol (PubChem CID: 5366264) KW - Instant white tea KW - Limonene (PubChem CID: 440917) KW - Linalool (PubChem CID: 6549) KW - OAV KW - Phenylethyl alcohol (PubChem CID: 6054) KW - Safranal (PubChem CID: 61041) KW - Trans-linalool oxide (PubChem CID: 6432254) KW - Volatile compounds KW - β-Glucosidase SP - 128565 EP - 128565 JF - Food chemistry JO - Food Chem VL - 342 N2 - The aroma changes in instant white tea resulting from β-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 β-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 β-glucosidase treatment improves the aroma of tea products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33199121/Enzymatic_hydrolysis_and_auto_isomerization_during_β_glucosidase_treatment_improve_the_aroma_of_instant_white_tea_infusion_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)32427-4 DB - PRIME DP - Unbound Medicine ER -