Commercial Pectinase Enzyme Research Articles

Evaluation of Uses of Some Enzymes in Removal of Plant Impurities from Raw Wool Fabrics

In this study, phytase from Bacillus megaterium EBD9-1 and cellulase from Bacillus subtilis 171ES obtained from isolated from different provinces soils, and commercial pectinase enzymes were investigated for the removal potential of plant impurities from raw wool fabrics. Enzymatic removal of plant impurities is usually carried out at pH 4.0. The efficiency of the enzyme was shown at pH 7.0, but the best effect was obtained with pH 4.0. Enzymes were effective alone, but the effects of double and triple enzyme mixtures on plant impurities were more. It was determined that the effect decreased in case the enzyme amount was used low, and the effect increased even more in the presence of the concentrated enzyme. With this study, which was carried out for the first time with local isolate, the operability of more environmentally friendly enzymes in carbonization processes traditionally performed with chemical substances was demonstrated.

Enzymatic Treatment of Soft Jackfruit (Artocarpus heterophyllus) Pulp With Two Commercial Pectinases: Physical Properties and Viscosity Analysis

The aim of this study was to investigate the effect of enzyme hydrolysis of jackfruit pulp using two commercial pectinase enzyme solutions with different polygalacturonase activities. A 2³ factorial design, with three repetitions at the central point, was used to establish the optimal conditions of jackfruit pulp hydrolysis, evaluating the effect of time (20 - 100 min), temperature (30 - 60ºC) and enzyme concentration (0.01 - 0.09%). The dependent variables viscosity, yield, soluble solids content, color intensity, shade, and turbidity were the responses evaluated. Viscosity, color intensity, shade, and turbidity of the pulps were significantly influenced by all studied variables with the determination coefficients (R2) between 0.74 and 0.99. The lack of adjustment was not significant in the models that describe the previous properties. The highest enzyme concentration (0.09%) was the factor with the greatest influence on the studied responses, regardless of the pectinase type.

Not-from-concentrate Blueberry Juice Extraction Utilizing Frozen Fruit, Heated Mash, and Enzyme Processes

Juice production is a multibillion dollar industry and an economical way to use fruit past seasonal harvests. To evaluate how production steps influence not-from-concentrate (NFC) blueberry (Vaccinium sp.) juice recovery, bench top and pilot scale experiments were performed. In bench-top, southern highbush (SHB) blueberry (Vaccinium darrowii × Vaccinium corymbosum) and rabbiteye blueberry (RAB) (Vaccinium ashei) were pressed at varying temperatures. Press treatments included ambient temperature, frozen then thawed, and frozen then heated berries. In addition, two commercial pectinase enzymes were evaluated. Three batches were pressed and average juice recovery was calculated. The highest average free juice recovery (68.8% ± 1.1%) was attained by heating frozen berries and treating with enzyme. Comparing berry species pressed, SHB blueberries produced significantly more juice than RABs. There were no significant differences between enzymes used between berry species. Using this preliminary data, the optimum juice recovery method was then transferred to pilot scale processing. RABs were heated and treated with enzyme then pressed. Free juice recovery from the pilot scale was 74.0% ± 1.0%. Total juice recovery was calculated to be 87% ± 0.6%. With this information, further refinement of juice processes could increase juice production output for small-scale producers and expand local outlets for growers to market their crops as well as create new opportunities for growth in the fresh juice market segment.

Efficacy of Aspergillus fumigatus R6 Pectinase in Enzymatic Retting of Kenaf

Enzyme retting can be a viable alternative to water retting, which is the currently utilised method for extracting fibres from kenaf. The advantages of enzyme retting are its greater environmental friendliness, shorter retting time, and more controllable fibre quality. The objective of this study was to determine the efficacy of pectinase produced from locally isolated Aspergillus fumigatus R6 in kenaf retting. A. fumigatus R6 pectinase effectively separated the fibres from non-fibre components. Scanning electron micrographs showed that the surface of pectinase-treated kenaf bast fibres appeared to be smoother and finer. The degree of retting increased with incubation time. A retting time of 32 h produced good-quality kenaf bast fibres with high tensile strength (459 MPa). No significant differences were found between the tensile properties of kenaf bast fibres treated with A. fumigatus R6 pectinase-containing culture filtrate and other sources of commercial pectinase enzyme. Hence, it was concluded that A. fumigatus R6 pectinase was capable of retting kenaf effectively.

Production of fungal pectinase enzyme through solid substrate fermentation of estate waste for improvement of enzymatic oxidation and increasing the quality of CTC tea

Enzymes, especially pectinase, plays an important role in the processing of tea that determines the quality and the color appearance of black tea. The main obstacle encountered in the application of enzymes in food processing in general, and in particular in the processing of black tea is the price of commercial enzyme that are still very expen­sive, because it is still imported. Indonesia has a high fungal diversitythat is potential as producer of commercial pectinase enzyme. To reduce the cost of production, fermentation was done using solid waste of plantation that rich of pectin content such as cocoa pod husk that has not been optimally utilized. The research aimed to develop the production technology for pectinase enzymes of fungi through solid substrate fermentation for applications in the processing of CTC black tea. Research includes the isolation and selection of local superior fungi producing enzymes pectinase, optimiza­tion of enzyme production by fungi isolates were selected through a solid substrate fermen­tation using cocoa pod husk waste, production optimization included optimization of fermen­tation time and substrate composition, enzyme extraction of fermented substrate, and appli­cation of pectinase enzyme extracts in the processing of CTC black tea and sensory test of fermented tea. The results showed that it has been obtained isolates of Aspergillus niger on Pectinase Screening Agar Medium (PSAM) which was capable of producing pectinase enzyme on growing media of mix cocoa pod husk and rice bran with additional of enrichment media. The optimum conditions of pectinase production was obtained in the composition of cacao pod husk: rice bran (80:20 w/w) plus enrichment media, the incubation time of 9 days, which produced pectinase activity of 125 U/mL. Applications of pectinase on enzymatic oxidation of CTC tea proved that it was capable of raising the quality of the tea flavor, though the tea gradedid not change.

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

Monastrell wines made from grapes grown in four different Spanish "terroirs" (Cañada Judı́o, Albatana, Bullas, and Montealegre) were studied. Different wine-making techniques were also used, including different refrigeration techniques (prefermentative cold maceration and dry ice addition) and the addition of two different enzymes (β-galactosidase and commercial pectinase enzyme). The results pointed to significant differences in the Monastrell wine polysaccharide fractions according to the geographical origin of the grapes. The Rhamnogalacturonan II (RG-II) concentration was 2-fold higher in the Montealegre terroir than in the Bullas terroir. The use of enzymes also modified the polysaccharide content of the wines. RG-II levels were higher in the wines from three terroirs when commercial enzymes were added. The arabinose/galactose ratio of one of the wines was modified by the use of enzymes during wine-making, and some prefermentative cold maceration samples showed high values for several polysaccharides. This study shows the great importance of the "terroir effect" in the polysaccharide composition of wines.

Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente

El mango es una de las frutas más importantes desde el punto de vista comercial debido a que gracias a sus excelentes características sensoriales se pueden obtener una serie de productos derivados, entre ellos la pulpa. El objetivo de este trabajo fue estudiar la acción de la pectinasa sobre la estabilización de la pulpa de mango común. En este trabajo se obtuvo un producto homogenizado de mango común fresco, a partir del licuado de la pulpa cruda y un filtrado a través de una malla de 100 µm de tamaño de poro. Este homogenizado se caracterizó y se comparó con los valores medidos de una pulpa de fruta comercial y un néctar comercial. Posteriormente se procedió a realizarle un tratamiento enzimático con pectinasa comercial con el fin de disminuir la viscosidad del homogenizado variando la concentración de la enzima, el tiempo y la temperatura de tratamiento. Los datos fueron procesados con ayuda de la metodología de superficies de respuesta apoyados en el software statgraphics centurion XVI. La pulpa inicial tuvo una viscosidad de 2.419,4 ± 48,4 mPa*s y la pulpa y el néctar comerciales de 477,6 y 54,0 mPa*s respectivamente. Los resultados obtenidos muestran que para que el homogenizado tenga la viscosidad de una pulpa comercial es necesario realizar un tratamiento enzimático a 35ºC por 90 minutos y con una concentración de pectinasa de 0,1% y para obtener un homogenizado con viscosidad similar a la de un néctar se necesita un tratamiento a 30ºC por 85,5 minutos y con una concentración de pectinasa de 0,1%.

Surface properties and residual chromophore content of differently pretreated linen fabrics

In this research, conventional alkaline preparation, biopreparation with two commercial pectinase enzymes, and bleachability of all-linen fabric were investigated. Wettability by water drop test, wickability by thin-layer wicking experiment and residual chromophore content by measuring color and hydrogen peroxide consumption of the samples were characterized as a function of preparation. All the applied treatments significantly decreased the dynamic water contact angle and increased the energy of the fiber surface. Significant differences were detected between the two commercial enzymes that were applied for biopreparation. While one of the enzymes was very effective in improving the water wicking of the linen fabric, the other had a huge lightening effect on the fabric color. Furthermore, the oxidative degradation kinetics of the residual chromophores in the fabric treated with the latter enzyme were similar to those of the alkaline scoured fabric. A direct correlation was established between the apparent capillary radius, fabric color and bleachability of the differently scoured linen fabrics.

CHARACTERIZATION OF BAEL FRUIT (AEGLE MARMELOS [L.] CORREA) HYDROLYSATE AS AFFECTED BY ENZYME TREATMENT

ABSTRACT In this study, the characterization of bael fruit hydrolysate treated with commercial pectinase enzyme was investigated. Results showed that bael fruit pulp treated with enzyme concentration of 2.5% (v/w) can be hydrolyzed in five different levels of reducing sugars. The characteristics of bael fruit hydrolysate showed that bael fruit hydrolyzed at time longer than 2 and 4 h gave greater total carotenoids and antioxidant activities, respectively. Hydrolysis of bael fruit at 6 h resulted in the smallest particle size at 79.92 µm. The rheological behavior of bael fruit hydrolysate from all treatments fitted the Herschel-Bulkley model exhibited pseudoplastic with yield stress. The yield stress and flow behavior index increased with the increase in hydrolysis time while consistency coefficient and viscosity decreased. The hydrolysis of bael fruit resulted in higher soluble dietary fiber and volatile compounds, but it did not affect the prebiotic activity score compared to nontreated sample. PRACTICAL APPLICATIONS There has been much interest in the development of natural food additives from fruits and vegetables instead of synthetic food additives for use in the food industry because the priors offer health benefits and nontoxicity. Conventional fruit or vegetable extraction such as mechanical chopping, crushing or beating process to form a mash cannot be efficiently used without loss of color, flavor and bioactive compounds. However, the use of commercial pectinase enzyme in the extraction process can enhance the appearance and distinct flavor, and also increases antioxidant activities and some bioactive compounds of bael fruit hydrolysate. Therefore, the process studied could be an alternative for the production of bael fruit hydrolysates with typical color, flavor and texture for use as a mixed or multipurpose food additive in functional food and beverage products.

Lactic acid fermentation of anthocyanin‐rich sweet potato (Ipomoea batatas L.) into lacto‐juice

SummarySweet potato (SP) is an important root crop grown all over the world and consumed as a vegetable, boiled, baked or often fermented into food and beverages. The grated SP roots [non‐ boiled and fully boiled (boiled in water at 100 °C for 15 min) were treated with 0.05% of commercial pectinase enzyme (Pectinex, Novoenzyme) in order to extract the juice. The fresh juice was inoculated with Lactobacillus plantarum MTCC 1407 culture at 28 ± 2 °C for 48 h to produce lacto‐juice (LJ). The anova analysis of analytical data revealed that there was significant effect of boiling conditions (fully boiled and non‐boiled) on pH [F (1, 4) = 220.5, P < 0.001), TA [F (1, 4) = 78.89, P < 0.01], starch [F (1, 4) = 26.63, P < 0.01), total sugar [F (1, 4) = 61.36, P < 0.01) and anthocyanin [F (1, 4) = 32.86, P < 0.01) but not on reducing sugar [F (1, 4) = 2.48, P = 0.19). Sensory evaluation rated the SP LJ acceptable based on texture, taste, aroma, flavour and after taste. LJ prepared from fully boiled roots with 10% cane sugar was most preferred by a consumer’s panelist based on Linear Discriminant Analysis. Principal component analyses (PCA) reduced the seven original analytical variables to three independent components (factors), which accounted for 99.9% of the total variations. Similarly, six original sensory variables were reduced to two independent components, which accounted for 65.7% of the total variations.

Use of a Commercial Pectolytic Enzyme to Extract Juice from Frozen Mayhaw (Crataegus opaca Hook.) Fruit

ABSTRACT The efficacy of a commercial pectinase enzyme preparation was evaluated for juice yield and quality of mayhaw (Creategus opaca) fruit pulp. The use of pectinase in the extraction procedure increased juice color, reduced juice browning—assayed as absorption at 420 nm enhanced color density and increased percent soluble solids. Yield of mayhaw fruit juice significantly (P ≤ 0.05) improved with increasing concentrations of pectinase enzyme from 0.2% to 6.4%. Juice yield of the untreated controls was about 64% (w/w) as compared to yields of 77.2-80.4% from pectinase-treated fruit macerate. Mean soluble solids content of pectinase treated mayhaw fruit juice ranged from 6.6 to 10.4 total Brix (23.4°C), soluble solids content of the untreated mayhaw juice was 6.5%. A significant increase (P ≤ 0.05) in the efficacy of pectinase occurred at a holding temperature of 32°C and 0.20 (% w/w). Enzymatic concentration levels ≥ 0.20% w/w and a reaction temperature of 2°C for 24 hours, treatment effects observed on juice yield, percent soluble solids and CIE* color were similar (P ≤ 0.05).

Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation.

Glycosidically bound volatile constituents of yellow-fleshed clingstone nectarines (cv. Springbright) were identified and quantified at three stages of maturity. Glycoconjugates were isolated by LC on a C(18) reversed phase column with methanol elution followed by hydrolysis with a commercial pectinase enzyme. Forty-five bound aglycons were identified for the first time in yellow-fleshed nectarine. Thirty were terpene derivatives, and the most abundant ones were (E)- and (Z)-furan linalool oxides, linalool, alpha-terpineol, (E)-pyran linalool oxide, 3,7-dimethylocta-1,5-diene-3,7-diol, linalool hydrate, 8-hydroxy-6,7-dihydrolinalool, (E)- and (Z)-8-hydroxylinalools, and (E)- and (Z)-8-hydroxygeraniols. The group of C(13) norisoprenoids included 3-hydroxy-beta-damascone, 3-hydroxy-7,8-dihydro-beta-ionone, 3-oxo-alpha-ionol, 3-hydroxy-7,8-dihydro-beta-ionol, 3-hydroxy-beta-ionone, 3-oxo-7,8-dihydro-alpha-ionol, 3-hydroxy-5,6-epoxy-beta-ionone, 3-oxo-retro-alpha-ionol (isomers I and II), 3-hydroxy-7,8-dehydro-beta-ionol, 4,5-dihydrovomifoliol, and vomifoliol. Generally, levels of bound compounds, in particular monoterpenols and C(13) norisoprenoids, increased significantly with maturation. delta-Decalactone was the only lactone found in the enzymatic hydrolysate of yellow-fleshed nectarine, but its level was much lower than that of its free form.

Free and glycosidically bound volatiles in the mammee apple ( Mammea americana ) fruit

The volatile constituents of mammee apple (Mammea americana) fruit pulp obtained by liquid-liquid extraction were analyzed by capillary GC and capillary GC-MS. In total, 51 components (40 of which are identified for the first time in mammee apple) were identified with methyl 3-hydroxy-2(S)-methyl propanoate pure enantiomer and 2-methyl butanoic acid with ee 98.5% S being the major components. Glycosidically bound aroma compounds were identified by capillary GC and capillary GC-MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 19 bound aroma compounds (aglycones) were identified. These aglycones mainly consisted of carboxylic acids and C13-norisoprenoids of which 2-methyl butanoic acid, 4-hydroxy-β-ionone and 4-oxo-β-ionol are the most representative. Additionally, with the aid of capillary GC-MS (EI and NCI) of trifluoroacetylated derivatives we identified eight glucosides: glucopyranosyl methylbutanoate (two isomers), glucopyranosyl methylbutenoate (two isomers), methyl 3-O-β-D-glucopyranosyl 2-methylpropanoate, methyl 3-O-β-D-glucopyranosyl 2-methylbutanoate, 4-oxo-β-ionyl 9-O-β-D-glucopyranoside and 4-oxo-7,8-dihydro-β-ionyl 9-O-β-D-glucopyranoside.

Identification of Free and Glycosidically Bound Volatiles and Glycosides by Capillary GC and Capillary GC-MS in “Lulo del Chocó” (Solanum topiro)

The volatile constituents of lulo del Chocó (Solanum topiro) fruit pulp obtained by liquid-liquid extraction were analyzed by capillary GC and capillary GC-MS. In total, 30 components were identified with methyl salicylate, hexadecanoic acid, hexanal, guaiacol, ethyl butanoate, and ethyl acetate being the major components. Chirospecific MDGC analysis revealed the predominance of (R)-ethyl-3-hydroxybutanoate (ee 40%) and the presence of racemic mixtures both of δ-octalactone and of δ-decalactone. For γ-hexalactone, γ-octalactone, and γ-decalactone enantiomeric distributions of 22.4 : 77.6, 22.9 : 77.1, and 20.0 : 80.0, (R) : (S), respectively, were determined. Glycosidically bound aroma compounds were identified by capillary GC and capillary GC-MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 13 bound aroma compounds (aglycones) were identified. These aglycones mainly consisted of compounds exhibiting aromatic structures. Additionally, with the aid of capillary GC and capillary GC-MS (EI and NCI) of trifluoroacetylated derivatives we identified eight glucosides: the novel 3,6-epoxy-7-megastigmen-5,9-diol β-D-glucopyranoside and the hexyl, benzyl, linalyl oxide (furanic), 2-phenylethyl, vomifolyl (isomer 1), (6S,9R)-vomifolyl, and scopoletin β-D-glucopyranosides.

Identification of Free and Glycosidically Bound Volatiles and Glycosides by Capillary GC and Capillary GC-MS in “Lulo del Chocó” (Solanum topiro)

The volatile constituents of lulo del Choco (Solanum topiro) fruit pulp obtained by liquid-liquid extraction were analyzed by capillary GC and capillary GC-MS. In total, 30 components were identified with methyl salicylate, hexadecanoic acid, hexanal, guaiacol, ethyl butanoate, and ethyl acetate being the major components. Chirospecific MDGC analysis revealed the predominance of (R)-ethyl-3-hydroxybutanoate (ee 40%) and the presence of racemic mixtures both of δ-octalactone and of δ-decalactone. For γ-hexalactone, γ-octalactone, and γ-decalactone enantiomeric distributions of 22.4 : 77.6, 22.9 : 77.1, and 20.0 : 80.0, (R) : (S), respectively, were determined. Glycosidically bound aroma compounds were identified by capillary GC and capillary GC-MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 13 bound aroma compounds (aglycones) were identified. These aglycones mainly consisted of compounds exhibiting aromatic structures. Additionally, with the aid of capillary GC and capillary GC-MS (EI and NCI) of trifluoroacetylated derivatives we identified eight glucosides: the novel 3,6-epoxy-7-megastigmen-5,9-diol β-D-glucopyranoside and the hexyl, benzyl, linalyl oxide (furanic), 2-phenylethyl, vomifolyl (isomer 1), (6S,9R)-vomifolyl, and scopoletin β-D-glucopyranosides.

Free and Glycosidically Bound Volatiles in Granadilla(Passiflora vitifoliaHBK.)

ABSTRACT Free volatile constituents of granadilla (Passiflora vitifolia HBK.) obtained by liquid-liquid extraction were analyzed by GC and GC/M S. A total of 24 compounds were identified for the first time in the aroma of this fruit. Quantitatively, the major compounds were: methyl 3-hydroxyhexanoate, methyl hexanoate, methyl 5-hydroxyhexanoate, 4-hydroxy-4-methyl-2-pentanone, methyl butyrate, methyl 5-oxo-hexanoate and methyl (E)-2-hexenoate. Bound aroma compounds were also identified by GC and GC/MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 17 aglycones were detected of which 15 were identified. These aglycones mainly consisted of compounds exhibiting aromatic structures and hydroxyesters.

3-Hydroxy-5,6-epoxy-.beta.-ionol .beta.-D-glucopyranoside and 3-hydroxy-7,8-dihydro-.beta.-ionol .beta.-D-glucopyranoside: New C13 norisoprenoid glucoconjugates from sloe tree (Prunus spinosa L.) leaves

After isolation of a glycosidic extract obtained from sloe tree (Prunus spinosa L.) leaves by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme, HRGC and HRGC-MS analyses revealed the occurrence of 41 aglycons. Benzaldehyde, benzyl alcohol, and benzoic acid were found as major constituents. In addition, a number of C 13 norisoprenoids, i.e. isomeric oxoactinidols, 3-hydroxy-7,8-dehydro-β-ionone, 3-oxo-α-ionol, 3-hydroxy-7,8-dihydro-β-ionol, 3-hydroxy-5,6-epoxy-β-ionol, 3-hydroxy-β-ionone, and vomifoliol were also present in the milligram per kilogram range

Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.)

HRGC and HRGC-MS identifications of bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.) were achieved after isolation of extracts obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In the fruit 41 aglycons and in the leaves 32 bound aroma compounds were identified. Quantitative HRGC revealed 5.8 mg/kg of aglycons in the fruit, whereas 56.1 mg/kg were determined in the leaves. Major constituents comprised benzyl alcohol, benzoic acid, 3-hydroxy-7,8-dihydro-beta-ionol, (Z)-3-hexen-1-ol, and the diastereomeric vitispiranes. Chiral evaluation of enzymatically liberated aroma compounds carried out by on-line multidimensional capillary gas chromatography-mass spectrometry (MDGC-MS) revealed the occurrence of enantiomerically pure (S)-2-heptanol both in the fruits and in the leaves as well as 2-methyl-2-hepten-6-ol in the enantioselective distribution of R:S = 82:18% in the leaves.

Glycosidically bound aroma compounds from two strawberry fruit species, Fragaria vesca f. semperflorens and Fragaria X ananassa, cv. Korona

AbstractCapillary gas chromatographic (HRGC) and on‐line coupled HRGC‐mass spectrometrical (HRGC‐MS) identifications of bound aroma compounds from wild (Fragaria vesca f. semperflorens) and cultivated (Fragaria X ananassa, cv. Korona) strawberry fruit were achieved after isolation of extracts obtained by Amberlite XAD‐2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In F. vesca f. semperflorens 37 and F. X ananassa 33 aglycons were identified. Among them (S)‐2‐methylbutanoic acid, benzyl alcohol, 2,5‐dimethyl‐4‐hydroxy‐2H‐furan‐3‐one, benzoic acid and E‐cinnamic acid were found as major components. After per‐O‐methylation of a glycosidic extract isolated from F. X ananassa, HRGC‐MS revealed the occurrence of benzyl β‐D‐glucopyranoside, 2‐(4‐hydroxyphenyl)ethyl β‐D‐glucopyranoside, and the diastereomeric 2,5‐dimethyl‐4‐hydroxy‐2H‐furan‐3‐one β‐D‐glucopyranosides. Chiral evaluation of enzymatically liberated 2,5‐dimethyl‐4‐hydroxy‐2H‐furan‐3‐one carried out by on‐line multidimensional capillary gas chromatography‐mass spectrometry (MDGC‐MS) revealed the presence of a racemic mixture.

Studies on the enzymic hydrolysis of bound aroma constituents from raspberry fruit pulp

HRGC and HRGC-MS identification of bound volatiles from raspberry fruit pulp were achieved afyer isolation of an extract and hydrolysis with a commercial pectinase enzyme. 57 bound aglycones were identified in fruit originating fron fatty acid, phenylpropanoid and terpene metabolisms.