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

Supriyadi, Supriyadi and Nareswari, Alfrista Ruri and Fitriani, Aprilia and Gunadi, Rachmad (2021) Enhancement of Black Tea Aroma by Adding the β -Glucosidase Enzyme during Fermentation on Black Tea Processing. International Journal of Food Science, 2021. ISSN 23567015

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Abstract

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. © 2021 Supriyadi Supriyadi et al.

Item Type: Article
Additional Information: Cited by: 15; All Open Access, Gold Open Access, Green Open Access
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agricultural Technology > Food and Agricultural Product Technology
Depositing User: Sri JUNANDI
Date Deposited: 02 Sep 2024 02:17
Last Modified: 02 Sep 2024 02:17
URI: https://ir.lib.ugm.ac.id/id/eprint/5914

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