The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics

• Published in: Food chemistry 2024-08, Vol.450, p.139375, Article 139375
• Main Authors: Liu, Gege, Chen, Qinqin, Gou, Min, Bi, Jinfeng
• Format: Article
• Language: English
• Subjects: 1-octen-3-one; benzaldehyde; benzyl alcohol; Cooked; enzymatic treatment; Enzyme treatments; Floral; food chemistry; glucose; glucose oxidase; Grassy; linalool; linoleic acid; linolenic acid; metabolism; metabolomics; odors; off flavors; Off-flavor; oxidation; peaches
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139375

Cooked off-flavor was produced during the processing of concentrated peach puree (CPP), which led to aroma deterioration. Enzymatic treatment was beneficial in eliminating off-flavors and improving the aroma quality. Herein, the efficacy of glycosidase (AR2000), glucose oxidation (GOD), and their combination on the inhibition of off-flavors and aroma enhancement were evaluated. Compared with CPP, contents of benzaldehyde, benzyl alcohol, nonanal, and linalool increased by 198%, 1222%, 781%, and 71% after AR2000 treatment via the metabolisms of shikimate, glucose, linoleic acid, and linolenic acid, leading to the strengthening of floral and grassy. Due to the removal of 1-octen-3-one via linolenic acid metabolism, cooked off-flavor could be significantly weakened by GOD. Furthermore, Furthermore, the combination of AR2000 and GOD could not only inhibit the production of 1-octen-3-one to weaken the cooked note but also enhance grassy and floral attributes via the increase of aldehydes and alcohols. [Display omitted] •Grassy attributes of peach concentrate (PC) were enhanced via glycosidase (AR2000).•“Cooked” odor was inhibited by glucose oxidase (GOD) via linolenic acid metabolism.•The overall aroma of PC improved significantly by the complement of AR2000 & GOD.