1. The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics.
- Author
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Liu G, Chen Q, Gou M, and Bi J
- Subjects
- Fruit chemistry, Fruit metabolism, Fruit enzymology, Glucose Oxidase metabolism, Glucose Oxidase chemistry, Glucosidases metabolism, Metabolomics, Taste, Flavoring Agents chemistry, Flavoring Agents metabolism, Odorants analysis, Prunus persica chemistry, Prunus persica metabolism, Prunus persica enzymology, Volatile Organic Compounds metabolism, Volatile Organic Compounds chemistry
- Abstract
Cooked off-flavor was produced during the processing of concentrated peach puree (CPP), which led to aroma deterioration. Enzymatic treatment was beneficial in eliminating off-flavors and improving the aroma quality. Herein, the efficacy of glycosidase (AR2000), glucose oxidation (GOD), and their combination on the inhibition of off-flavors and aroma enhancement were evaluated. Compared with CPP, contents of benzaldehyde, benzyl alcohol, nonanal, and linalool increased by 198%, 1222%, 781%, and 71% after AR2000 treatment via the metabolisms of shikimate, glucose, linoleic acid, and linolenic acid, leading to the strengthening of floral and grassy. Due to the removal of 1-octen-3-one via linolenic acid metabolism, cooked off-flavor could be significantly weakened by GOD. Furthermore, Furthermore, the combination of AR2000 and GOD could not only inhibit the production of 1-octen-3-one to weaken the cooked note but also enhance grassy and floral attributes via the increase of aldehydes and alcohols., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)
- Published
- 2024
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