Enzymatic Removal of Off-flavors from Apple Juice

Contaminating microorganisms such as Actinomycetes, Alicyclobacillus, and Chlostridium can generate off-flavors in apple juices. Such bacterial metabolites represent, besides phenol types such as guaiacol and 2,6-dibromophenol, a broad range of other chemicals, for example, geosmin, 2-methylisoborne...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-04, Vol.56 (7), p.2485-2489
Main Authors: Schroeder, M, Pöllinger-Zierler, B, Aichernig, N, Siegmund, B, Guebitz, G. M
Format: Article
Language:English
Subjects:
apple juice
Beverages - analysis
Biological and medical sciences
Coriolus hirsutus
enzymatic treatment
enzyme activity
Enzymes, Immobilized
Flavors and Aromas/Chemosensory Perception
food contamination
Food Handling - methods
Food industries
food processing
food processing quality
Fruit - chemistry
Fruit - microbiology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Guaiacol - analysis
Humans
Laccase
Malus
Malus - chemistry
microbial contamination
off flavors
off-flavor
Phenols - analysis
Sensation
sensory properties
Taste
Trametes hirsuta
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Summary:Contaminating microorganisms such as Actinomycetes, Alicyclobacillus, and Chlostridium can generate off-flavors in apple juices. Such bacterial metabolites represent, besides phenol types such as guaiacol and 2,6-dibromophenol, a broad range of other chemicals, for example, geosmin, 2-methylisoborneol, or α-terpineol. A laccase from Trametes hirsuta was purified, immobilized, and applied for the selective elimination of off-flavor substances in apple juice caused by microbial contamination. The evaluation using GC-MS showed that enzymatic treatment could reduce the amount of guaiacol and 2,6-dibromophenol in apple juice significantly by 99 and 52%, respectively. Upon addition of mediators, the degradation could be increased and the spectrum of substrates extented. Furthermore, commercial apple juices spiked with off-flavors were treated in a continuous-flow reactor and tested by sensory evaluation.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf073303m