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Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing
- Source :
- International Journal of Food Science, Vol 2021 (2021)
- Publication Year :
- 2021
- Publisher :
- Hindawi Limited, 2021.
-
Abstract
- Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. The addition of β-glucosidase was done by dissolving the enzyme on a sodium citrate buffer (pH 5.0), which was then sprayed on tea leaves during black tea processing. The β-glucosidase treatment significantly increases the volatile compound from glycoside precursors such as linalool, geraniol, and methyl salicylate. Moreover, the volatile compound from carotenoid and lipid precursors (nerolidol and β-cyclocitral) was also increased with β-glucosidase treatment.
Details
- Language :
- English
- ISSN :
- 23567015 and 23145765
- Volume :
- 2021
- Database :
- Directory of Open Access Journals
- Journal :
- International Journal of Food Science
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.5f4a03ffb06f499abc1bc1c58ba09575
- Document Type :
- article
- Full Text :
- https://doi.org/10.1155/2021/5542109