Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

Xianli Gao; Tuo Feng; Ermeng Liu; Pei Shan; Zhankai Zhang; Lan Liao; Haile Ma

doi:10.1016/j.foodchem.2020.128767

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

Food Chem. 2021 May 30:345:128767. doi: 10.1016/j.foodchem.2020.128767. Epub 2020 Dec 3.

Authors

Xianli Gao¹, Tuo Feng², Ermeng Liu³, Pei Shan⁴, Zhankai Zhang⁵, Lan Liao⁶, Haile Ma⁷

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: gaoxianli@ujs.edu.cn.
² School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918008@stmail.ujs.edu.cn.
³ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2221818013@stmail.ujs.edu.cn.
⁴ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918004@stmail.ujs.edu.cn.
⁵ School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, 6 Hubei Road, Zhengzhou 450046, China. Electronic address: zhangzhankai1998@sina.com.
⁶ Department of Food Science, College of Food Science and Technology, Foshan University, 33 Guangyun Road, Foshan 528000, China. Electronic address: felliao@fosu.edu.cn.
⁷ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: mhl@ujs.edu.cn.

PMID: 33340897
DOI: 10.1016/j.foodchem.2020.128767

Abstract

The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees of naringin and limonin were enhanced to 89.90% and 36.16%, and enzymatic hydrolysis time was shortened by 33%. Sonication significantly enhanced activities of α-l-rhamnosidases, β-glucosidases and limoninases from A. niger koji extract and facilitated break of CO bonds in naringin (p < 0.05). These accounted for the enhanced enzymatic hydrolysis degrees and velocities of bitter compounds. Meanwhile, sonication lowered 40%, 7% and 21%, 13%, 11%, 25% of bitter, sour tastes and green, citrus-like, floral, woody notes, but enhanced 18% and 15% of fruity and sweet notes, resulting in 38% and 33% increases in over-all taste and aroma scores. Lowered levels of bitter compounds, organic acids, green, citrus-like, floral, woody aroma compounds and enhanced levels of fruity, sweet aroma compounds caused by sonication accounted for the flavor improvements.

Keywords: (R)-Limonene (PubChem CID: 440917); Aroma; Aspergillus niger; Citronellal (PubChem CID: 7794); Debittering; Limonin (PubChem CID: 179651); Naringin (PubChem CID: 442428); Ougan; Taste; Ultrasound; d-Carvone (PubChem CID: 16724); β-myrcene (PubChem CID: 31253).

MeSH terms

Aspergillus niger / enzymology
Citrus / chemistry*
Flavoring Agents / analysis
Fruit / chemistry
Glycoside Hydrolases / metabolism*
Hydrolysis
Odorants / analysis*
Sonication
Taste*

Substances

Flavoring Agents
Glycoside Hydrolases