Effects of Dp368 Glycosidase Treatment on Volatiles in Semillon Grape Juice

doi:10.7506/spkx1002-6630-201114050

Abstract

Abstract: The volatiles of Semillon grape juice before and after 36 h of hydrolysis with Dp368 glycosidase were analyzed by headspace solid-phase micro-extraction (HS-SPME) and GC-MS. A total of 64 volatile compounds were isolated and identified, mostly including components with chain lengths of less than 10 carbon atoms and alcohols were the most abundant volatiles. Compared with untreated control, Dp368 treatment caused a 3.12% increase in the release of total volatile compounds and a considerable increase in the release of acids, terpene, some benzene derivatives and C5－C7 compounds.

Key words: Dp368 glycosidase, Semillon grape juice, enzymatic hydrolysis, volatile components

CLC Number:

TS261

JIANG Yu-mei，HAN Shun-yu，ZHU Xia，BI Yang. Effects of Dp368 Glycosidase Treatment on Volatiles in Semillon Grape Juice[J]. FOOD SCIENCE, 2011, 32(14): 237-240.

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Effects of Dp368 Glycosidase Treatment on Volatiles in Semillon Grape Juice

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