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

Ni, Hui; Jiang, Qingxiang; Lin, Qi; Ma, Qiongqing; Wang, Lu; Weng, Shuyi; Huang, Gaoling; Li, Lijun; Chen, Feng

doi:10.1016/j.foodchem.2020.128565

Cited by 49 publications

(27 citation statements)

References 34 publications

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“…In comparison, the factory black tea was seen to be as much as 19.70 ppb. As discussed by Ni et al, 3-hexenol can be isomerized to 2-hexenol [17], but this compound was not detected in the black tea sample in this study.…”

Section: Effect Of the β-Glucosidase Enzyme On Glycosidic Boundcontrasting

confidence: 53%

“…This compound is a joint compound found in tea and has a fresh green odor. The volatile 3-hexenol compound is released from glycoside (Z)-3-hexenyl- β -D-glucopyranoside, hydrolyzed by the β -glucosidase enzyme, leaving β -D-glucopyranoside as residual sugar [ 6 , 17 ]. In the THE sample, as much as 11.60 ppb was detected, twice as much as that of the THK sample detected at 5.31 ppb.…”

Section: Resultsmentioning

confidence: 99%

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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: Effect Of the β-Glucosidase Enzyme On Glycosidic Boundcontrasting

confidence: 53%

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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“…And (E)-2-hexenal and β-ionone were also important components. And there were three components that possessed slight pleasant aroma, which were (E)-2hexen-1-ol, nonanal and 1-nonanol [31,32]. Interestingly, six high-altitude black teas produced by different cultivars were found to have their unique aromatic components.…”

Section: Characteristic Aroma Compounds Identified By Gc-omentioning

confidence: 99%

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Wang

Chen

et al. 2021

Eur Food Res Technol

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In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) analysis was performed to figure out the characteristic aroma compounds of high-latitude black teas and select the suitable cultivar for producing high-aroma black tea. Sensory evaluation revealed that Jinxuan presented an obviously floral aroma and got the highest score, followed by Longjing Changye, Zhongcha 302, Yingshuang, Baihaozao and Huangshan Quntizhong. Furthermore, a total of 135 volatiles were identified in all black teas and 12 components can be used to distinguish different latitude black teas by principal component analysis (PCA). Cluster analysis (CA) showed six samples were divided into two clusters and Jinxuan was classified separately of cluster B. Based on GC-O analysis, 41 volatile organic compounds (VOCs) were found to promote the aroma of high-latitude black teas. Among them, phenylethyl alcohol, geraniol, linalool, α-ionone, cis-3-hexenyl hexanoate and methyl salicylate were the major contributors to the floral fragrance of black tea and accounted for a relative high proportion in Jinxuan, Longjing Changye and Baihaozao. In summary, Jinxuan and Longjing Changye were suitable for producing high-quality black tea in high-latitude area. KeywordsBlack tea • Cultivars • Volatile organic compounds (VOCs) • Gas chromatography-mass spectrometry (GC-MS) • Gas chromatography-olfactometry (GC-O) * Xinfu Zhang

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“…5 International Journal of Food Science with a sugar moiety [36]. Hydrolysis of the glycosidic bond of glycosides released volatile compounds and increased the aroma [37,38]. It was found that tea leaf extract treated with tyrosinase and β-glucosidase has more content of volatile compounds.…”

Section: Volatile Compound Analysismentioning

confidence: 99%

Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

Faustina

Gunadi

Fitriani

et al. 2022

International Journal of Food Science

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The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce time production and improve the quality of black tea using exogenous enzymes, i.e., tyrosinase and β-glucosidase. Tyrosinase was investigated for the ability to improve the color of tea extract by oxidize the phenolic content of green tea leaves to theaflavin and thearubigin, and β-glucosidase can enhance the volatile compounds by hydrolyze glycosidic bonds in tea leaves. Incubation of tea leaf extract with tyrosinase produces a high content of theaflavin and good color of tea extract but lowered the antioxidant activity. According to the TF/TR ratio values, tyrosinase treated tea leaf extract was in the best quality tea range. The use of β-glucosidase showed an increase in the proportion of good volatile compounds of linalool, linalool oxide, methyl salicylate, and β-damascenone.

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

Cited by 49 publications

References 34 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

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

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