Synergistic effects of ultrasound and β‐ <scp>d</scp> ‐glucosidase in aroma of orange juice
Yujing Sun, Qingqing Xu, Wei Peng, Yuanzhong Xue, Peilong Sun
Abstract
The synergistic effects of ultrasound and β-d-glucosidase in aroma of orange juice were investigated. β-d-Glucosidase significantly increased the content of ester, aldehyde, alcohol, terpene, acid, and phenol, and insignificantly increased the ketone content in orange juice. Enzyme-treated orange juice, compared with fresh untreated orange juice, was found to contain 15 novel aroma compounds, whereas three aroma compounds disappeared. Ultrasound improved the enzymatic action and the retention of more active flavors in juice than treatment with enzyme alone. However, simultaneous ultrasound and enzyme treatment decreased aroma quality. Therefore, the choice of the mode of ultrasound treatment is highly important. The present investigation will provide a reference for aroma-enhancing application of ultrasound combined with β-D-glucosidase. PRACTICAL APPLICATION: The study supplies a reference method for the aromatization of fruit juice.