College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China.
J Food Sci. 2021 Jun;86(6):2374-2386. doi: 10.1111/1750-3841.15671. Epub 2021 Apr 28.
The synergistic effects of ultrasound and β-d-glucosidase in aroma of orange juice were investigated. β-d-Glucosidase significantly increased the content of ester, aldehyde, alcohol, terpene, acid, and phenol, and insignificantly increased the ketone content in orange juice. Enzyme-treated orange juice, compared with fresh untreated orange juice, was found to contain 15 novel aroma compounds, whereas three aroma compounds disappeared. Ultrasound improved the enzymatic action and the retention of more active flavors in juice than treatment with enzyme alone. However, simultaneous ultrasound and enzyme treatment decreased aroma quality. Therefore, the choice of the mode of ultrasound treatment is highly important. The present investigation will provide a reference for aroma-enhancing application of ultrasound combined with β-D-glucosidase. PRACTICAL APPLICATION: The study supplies a reference method for the aromatization of fruit juice.
研究了超声波和β-D-葡萄糖苷酶对橙汁香气的协同作用。β-D-葡萄糖苷酶显著增加了酯类、醛类、醇类、萜烯类、酸类和酚类的含量，而对酮类的含量影响不大。与新鲜未处理的橙汁相比，酶处理的橙汁中发现含有 15 种新的香气化合物，而有 3 种香气化合物消失。与单独使用酶处理相比，超声波处理提高了酶的作用，并保留了更多果汁中的活性风味。然而，超声和酶同时处理会降低香气质量。因此，选择超声波处理的方式非常重要。本研究将为超声与β-D-葡萄糖苷酶联合应用增强香气提供参考。
该研究为果汁的增香提供了一种参考方法。
