Effects of β-Glycosidase on the Aroma Enhancement of Flat Peach Juice Using GC-MS Combined with PCA
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Abstract:
In order to explore how enzymatic hydrolysis using β-glycosidase affects the flavor of flat peach juice samples (FPSs), FPS volatiles collected after different enzymatic hydrolysis treatments were separated and identified using gas chromatography-mass spectrometry (GC-MS). Meanwhile, based on repeated experiments, chemical reaction inference, and principal component analysis (PCA), a response model of the correlation between the types of different volatile compounds and sensory attributes in FPSs was constructed. The results indicated that a single thermal reaction had a significant influence on the volatile composition of FPSs, and the contents of esters and alcohols were reduced dramatically. The overall content of esters and alcohols were increased after enzymolysis using β-glycosidase, which proved the scientificity and feasibility of using β-glycosidase to enhance the fragrance of flat peach juice. Combined with PCA, the results suggested that most of the esters and alcohols were positively correlated with fine sensory properties such as peach fragrance, floral fragrance, and sweet fragrance, while hydrocarbons and heterocyclic compounds exhibited a high responsiveness to the bad flavor properties (such as peculiar and cooking attributes). These findings further confirmed that β-glycosidase treatmentcould significantly improve the flavor and quality of FPS. Therefore, β-glycosidase is ideal to be used in actual production processes as a fragrance-enhancing enzyme for flat peach juice.
