2. Academic Validation
  3. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

  • Food Chem. 2021 Apr 16:342:128565. doi: 10.1016/j.foodchem.2020.128565.
Hui Ni 1,  Qingxiang Jiang 2,  Qi Lin 3,  Qiongqing Ma 4,  Lu Wang 5,  Shuyi Weng 6,  Gaoling Huang 7,  Lijun Li 8,  Feng Chen 9
Affiliations

Affiliations

  • 1 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.
  • 2 College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: 18370736681@163.com.
  • 3 College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: linqi1001@163.com.
  • 4 College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: maqqyx@163.com.
  • 5 Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361001, China. Electronic address: chenxiyue1989@163.com.
  • 6 Fujian Da Ming Co., Ltd, Zhangzhou, Fujian Province, China. Electronic address: shuyi.weng@daminfood.com.
  • 7 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.
  • 8 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.
  • 9 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.
PMID: 33199121 DOI: 10.1016/j.foodchem.2020.128565
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.

Keywords

(E)-2-(2-Pentenyl)-furan (PubChem CID: 5369957); (E)-2-Hexen-1-ol (PubChem CID: 5318042); (E)-β-Ionone (PubChem CID: 638014); (Z)-3-Hexen-1-ol (PubChem CID: 5281167); 1-Ethyl-1H-pyrrole (PubChem CID: 185226); 1-Ethyl-1H-pyrrole-2-carboxaldehyde (PubChem CID: 579338); 2,4-Ditert-butylphenol (PubChem CID: 6911); 2-Ethyl-furan (PubChem CID: 18554); 2-Methyl-butanal (PubChem CID: 7284); 2-Methyl-furan (PubChem CID: 10797); 2-Methyl-propanal (PubChem CID: 6561); 2-Pentyl-furan (PubChem CID: 19602); 3-Methyl-butanal (PubChem CID: 11552); Aroma reconstruction and omission test; Benzaldehyde (PubChem CID: 240); Benzeneacetaldehyde (PubChem CID: 998); Cis-limonene oxide (PubChem CID: 6452061); Cis-linalool oxide (PubChem CID: 6428573); Dihydroactinidiolide (PubChem CID: 6432173); Dimethyl sulphide (PubChem CID: 1068); GC–MS; Hexanol (PubChem CID: 8103); Hotrienol (PubChem CID: 5366264); Instant white tea; Limonene (PubChem CID: 440917); Linalool (PubChem CID: 6549); OAV; Phenylethyl alcohol (PubChem CID: 6054); Safranal (PubChem CID: 61041); Trans-linalool oxide (PubChem CID: 6432254); Volatile compounds; β-Glucosidase.

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