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

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...

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Bibliographic Details
Published in:International journal of food science 2021, Vol.2021, p.1-9
Main Authors: Supriyadi, Supriyadi, Nareswari, Alfrista Ruri, Fitriani, Aprilia, Gunadi, Rachmad
Format: Article
Language:English
Subjects:
Aroma
Black tea
Cellobiase
Citric acid
Enzymes
Fatty acids
Fermentation
Glucosidase
Glycosides
Linalool
Lipids
Nerolidol
Precursors
Salicylic acid
Sodium
Sodium citrate
Tea
Volatile compounds
β-Glucosidase
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Summary: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.
ISSN:2356-7015
2314-5765
2314-5765
DOI:10.1155/2021/5542109