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.
Highlights
Tea aroma is one of the essential properties which are decisive for the quality of the final product
The tea product aroma can be formed through various precursors such as carotenoids, fatty acids, terpenoids, phenylpropanoid/benzenoid, glycoside hydrolysis, and the Maillard reaction [1]
Aroma formation occurs due to oxidation and degradation of fatty acids and hydrolysis of glycosides [2]. cis-Jasmone and methyl jasmonate, which are derived from fatty acids, have fresh floral odors
Summary
Tea aroma is one of the essential properties which are decisive for the quality of the final product. The β-glucosidase enzyme could hydrolyze glycosides and release various free volatile compounds such as linalool and geraniol [6]. These compounds have a fruity floral odor and contribute significantly to black tea [7]. The concentration of methyl salicylate and Z-3-hexenol in steeping black tea increased by 2.14% and 8.24%, respectively, with the addition of the β-glucosidase enzyme [9]. It is unclear how β-glucosidase could improve the aroma of black tea during processing. The effect of adding the β-glucosidase enzyme, especially on aroma and other chemical components, during the black tea processing needs to be studied further
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