Study of Optimization on Bound Volatile Aroma Compounds Hydrolyzed byβ-D-glucosidase in Glorious Oranges Juice

Abstract

Abstract: Optimization of bound volatile aroma compounds hydrolyzed byβ-D-glucosidase in Glorious Oranges juice of Orange was studied.The bound volatile aroma compounds were absorbed and separated by AmberiiteXAD-2 from Glorious Oranges,and optimum of hydrolysis of bound volatile aroma compounds byβ-D-glucosidase was studied by orthogonal test. The volatile aroma compounds were analyzed by GC and GC-MS.The result shows that optimum conditions are:enzymatic hydrolysis temperature 40℃,the enzymatic hydrolysis time 24h and the enzymatic quantity 200U.

Key words: Glorious Oranges, bound volatile aroma compounds, enzymatic hydrolysis, optimization

CHEN Li-Wei, PAN Si-Yi. Study of Optimization on Bound Volatile Aroma Compounds Hydrolyzed byβ-D-glucosidase in Glorious Oranges Juice[J]. FOOD SCIENCE, 2007, 28(4): 175-178.

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Study of Optimization on Bound Volatile Aroma Compounds Hydrolyzed byβ-D-glucosidase in Glorious Oranges Juice

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