Supriyadi, Supriyadi and Nareswari, Alfrista Ruri and Fitriani, Aprilia and Gunadi, Rachmad (2021) Enhancement of Black Tea Aroma by Adding the <i>β</i>-Glucosidase Enzyme during Fermentation on Black Tea Processing. INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2021. ISSN 2356-7015
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Black tea aroma is one of the essential attributes in determining the quality of black tea. beta-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. The addition of beta-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 beta-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 beta-cyclocitral) was also increased with beta-glucosidase treatment.
Item Type: | Article |
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Subjects: | S Agriculture > S Agriculture (General) |
Divisions: | Faculty of Agricultural Technology > Food and Agricultural Product Technology |
Depositing User: | Sri JUNANDI |
Date Deposited: | 16 Oct 2024 01:53 |
Last Modified: | 16 Oct 2024 01:53 |
URI: | https://ir.lib.ugm.ac.id/id/eprint/9320 |