Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste. (30th May 2021)

• Record Type: Journal Article
• Authors: Gao, Xianli; Feng, Tuo; Liu, Ermeng; Shan, Pei; Zhang, Zhankai; Liao, Lan; Ma, Haile
• Is Part Of: Food chemistry. Volume 345(2021)
• Publication Date: 2021-05-30
• Subjects: Naringin (PubChem CID: 442428) -- Limonin (PubChem CID: 179651) -- (R)-Limonene (PubChem CID: 440917) -- Citronellal (PubChem CID: 7794) -- d-Carvone (PubChem CID: 16724) -- β-myrcene (PubChem CID: 31253); Ougan -- Debittering -- Ultrasound -- Aspergillus niger -- Aroma -- Taste; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128767
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sonication further lowered bitterness of enzymatically hydrolyzed Ougan juice. Sonication improved flavor of enzymatically hydrolyzed Ougan juice. Sonication markedly enhanced glycosidic hydrolases activities from A. niger . Sonication markedly weakened CO bonds of naringin in Ougan juice. Improved enzyme activities and substrate structure facilitated bitter compounds degradation. Abstract: The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees of naringin and limonin were enhanced to 89.90% and 36.16%, and enzymatic hydrolysis time was shortened by 33%. Sonication significantly enhanced activities of α-l -rhamnosidases, β-glucosidases and limoninases from A. niger koji extract and facilitated break of CO bonds in naringin ( p < 0.05). These accounted for the enhanced enzymatic hydrolysis degrees and velocities of bitter compounds. Meanwhile, sonication lowered 40%, 7% and 21%, 13%, 11%, 25% of bitter, sour tastes and green, citrus-like, floral, woody notes, but enhanced 18% and 15% of fruity and sweet notes, resulting in 38% and 33% increases in over-all taste and aroma scores. Lowered levels of bitter compounds, organic acids, green, citrus-like, floral, woody aroma compounds and enhanced levels of fruity, sweet aroma compounds caused by sonication accounted for the flavor improvements.