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Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

Authors :
Supriyadi Supriyadi
Alfrista Ruri Nareswari
Aprilia Fitriani
Rachmad Gunadi
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