Wang Zichen, Chen Kai, Liu Cuiping, Ma Liyan, Li Jingming
College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, People's Republic of China.
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China.
J Food Sci Technol. 2023 Feb;60(2):761-771. doi: 10.1007/s13197-022-05662-3. Epub 2023 Jan 17.
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-norisoprenoids, higher alcohols, esters, C-compounds, C-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.
The online version contains supplementary material available at 10.1007/s13197-022-05662-3.
本文报道了六种商业酶在葡萄汁和樱桃汁中的水解效果，为研究果汁中结合态香气化合物及其在生产中的应用提供了依据。采用顶空固相微萃取结合气相色谱 - 质谱联用技术，建立了一种可靠的测定游离态和糖苷结合态挥发性化合物的方法。对这些游离态和结合态香气化合物的比较表明，作为香气前体的非挥发性糖苷在葡萄汁和樱桃汁中含量很高。使用六种不同的糖苷酶，在这两种果汁中鉴定出67种挥发性化合物，包括萜类、C - 去甲异戊二烯类、高级醇、酯类、C - 化合物、C - 化合物和酚类。不同的酶对品种香气有显著影响。Creative酶和AR2000酶具有相似的水解效果，对葡萄汁和樱桃汁的特征香气有很大贡献，显著增强了果汁的花香和果香特征，并提高了体系中的香气复杂性。Creative酶可作为研究水果和葡萄酒生产中果汁结合态香气和水解结合态香气的新选择。
在线版本包含可在10.1007/s13197 - 022 - 05662 - 3获取的补充材料。
