摘要
Effect of β-glucosidase(EC.3.2.1.21)on the food aroma is reviewed in this article. Many studies, analyzedby instrumental analysis (mainly GC-MS) and sensory testing, indicate that the aroma of foods such as fruitjuice, wine and tea can be improved by β-glucosidase. The mechanism is that β-glucosidase candeglycosylate the precursors of aroma compounds, which are mainly glucosides, then promote the release ofaroma compounds.
Effect of β-glucosidase(EC.3.2.1.21)on the food aroma is reviewed in this article. Many studies, analyzed
by instrumental analysis (mainly GC-MS) and sensory testing, indicate that the aroma of foods such as fruit
juice, wine and tea can be improved by β-glucosidase. The mechanism is that β-glucosidase can
deglycosylate the precursors of aroma compounds, which are mainly glucosides, then promote the release of
aroma compounds.
出处
《中外食品》
2004年第12期44-45,共2页
Food global industry
