Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

Supriyadi Supriyadi; Alfrista Ruri Nareswari; Aprilia Fitriani; Rachmad Gunadi

doi:10.1155/2021/5542109

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

Int J Food Sci. 2021 Aug 9:2021:5542109. doi: 10.1155/2021/5542109. eCollection 2021.

Authors

Supriyadi Supriyadi¹, Alfrista Ruri Nareswari¹, Aprilia Fitriani², Rachmad Gunadi³

Affiliations

¹ Department of Food and Agriculture Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
² Food Technology, Faculty of Life Science, Surya University, M.H. Thamrin Street KM 2.7 Grand Serpong Mall 1st Floor F8 and F9 Units, North Panunggangan, Pinang, Tangerang City, Banten 15143, Indonesia.
³ Department of Soil Science, Faculty of Agriculture, Gadjah Mada University, Yogyakarta, Indonesia.

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.