Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase

Zhang, Ting; Fang, Ke; Ni, Hui; Li, Ting; Li, Li Jun; Li, Qing Biao

doi:10.1016/j.foodchem.2020.126287

Cited by 46 publications

(29 citation statements)

References 35 publications

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“…Likewise, terpenoid aldehyde compounds include β -cyclocitral (sweet, fruity, tropical, saffron, and rose odor) with a concentration of 5.22 ppb. Zhang et al's study also showed an increase in the concentration of aromatic aldehyde compounds due to the β -glucosidase enzyme treatment [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

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

Supriyadi

Nareswari

Fitriani

et al. 2021

International Journal of Food Science

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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.

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Section: Resultsmentioning

confidence: 99%

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

Supriyadi

Nareswari

Fitriani

et al. 2021

International Journal of Food Science

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“…The free forms are mainly composed of terpenes, esters, aldehydes, alcohols, and ketones that consumers could feel directly (Cheng et al, 2020). Glycoside hydrolases could hydrolyze the glycosidic bonds and release the aromatic volatiles accordingly (Ni et al, Swangkeaw et al, 2010;Zhang et al, 2020). GC-MS analysis showed 63 volatile compounds identified in the orange juices (Table 1 and Figure 3).…”

Section: Effects Of α-L-rhamnosidase β-D-glucosidase and Their Combination On Volatile Compounds And Aroma Of Orange Juicementioning

confidence: 99%

The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice

Cheng

et al. 2021

J. Food Process. Preserv.

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accounting for 46% of the global juice market. The production of orange juice has been the driving force and direction for the development of China's citrus industry. China produced about 44,000 tons and imported around 55,000 tons of orange juice according to the report data of the United States Department of Agriculture in 2018.It is well known that orange juice is rich in vitamins, polyphenols, and other natural nutrients. The nutritional benefits of drinking orange juice include reducing the risk of obesity, reducing total cholesterol levels, increasing total antioxidant status, reducing the risk of uri-

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“…More than 200 VOCs have been identified in green tea, including alcohols, aldehydes, acids, ketones, and esters [ 4 ]. Constant efforts have been devoted to enhancing the aromatic quality of tea, covering various aspects, from the level of tea plant breeding [ 5 ], agronomic practices [ 6 , 7 ], and manufacturing processes [ 8 ], to exogenous additions [ 9 ]. A previous study discussed tea plantation (‘raw tea’) areas, as well as the accumulation mechanisms of the precursors of aromatic compounds and their associated metabolic pathways.…”

Section: Introductionmentioning

confidence: 99%

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

Sun

Dong

Ren

et al. 2022

Foods

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Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.

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Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase

Cited by 46 publications

References 35 publications

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

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

The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

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