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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 611-622
Effects of two enzyme extracts of Aspergillus niger on green tea aromas
Hui Ni1, Sun Hao1,3,4, Fuping Zheng2,5, Liangzhen Zhang1, Bolim Lee6, Yaqi Wang6, Feng Chen1,2,6
1 College of Food and Bioengineering, Jimei University, Xiamen 361021, Fujian Province, People’s Republic of China 2 Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China 3 Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen 361021, Fujian Province, People’s Republic of China 4 Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, Fujian Province, People’s Republic of China 5 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, People’s Republic of China 6 Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
ABSTRACT
Green tea was investigated in terms of its aroma changes induced by two enzyme extracts of Aspergillus niger, i.e., crude enzyme extracted from fermentation using tea stalk medium (CETSM) and crude enzyme yielded in potato dextrose medium. The result showed that the former had significant effects on sensory indexes and volatile constituents, with significant increases in toasty and mushroom notes, while the latter had little influence on the aforementioned indexes. In addition, the volatile constituents were significantly affected; in particular, the contents of cis-3-hexenol, 1-octen-3-ol, eucalyptol, hexanol, and benzaldehyde increased. Furthermore, gas chromatography–olfactometry (GC–O) analysis showed that an increase in 1-octen-3-ol strengthened the mushroom note. These results indicate that CETSM contains some novel enzymes that can modify the aroma profile of green tea. This study also provides valuable information and suggestions to use fermented enzymes to modify food aromas.
KEYWORD
Green tea aroma, Enzyme, Aspergillus niger, GC–MS, GC–O
Food Science and Biotechnology 2017 ; 26(3): 611-622
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