Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice.

ABSTRACT: This paper reports the occurrence of six kinds of commercial enzyme hydrolysis effects for use in grape juice and cherry juice, which provide a basis for studying the bound aroma compounds in fruit juice and their application in production. Using headspace solid-phase microextraction combined with GC-MS, a reliable procedure for determining the free and glycosidic-bound volatile compounds has been established. Comparison of these free and bound aroma compounds revealed that non-volatile glycosides, known as aroma precursors, occur at high concentrations in grape and cherry juice. Using six different glycosidase enzymes, 67 volatile compounds were identified in these two juices, including terpenes, C₁₃-norisoprenoids, higher alcohols, esters, C₆-compounds, C₉

SUBMITTER: Wang Z 

PROVIDER: S-EPMC9873860 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature