Flavour and Fragrance Journal · 2006 · 13 citations · 6 references
AgricultureBiochemistryFood ScienceEnzymology Of FoodsFood AnalysisFood ChemistryAroma CompoundsAroma EvaluationFlavor ChemistryFlavor EvaluationVolatile Aroma AnalysisVolatile Substance AnalysisBeta-glucosidase ActivityEnzymatic Reaction MechanismsGas Chromatography-mass SpectrometryHydrolysisVapor ExtractionVolatile Aroma FormationVolatile Compound Analysisβ-Glucosidase Activity
Abstract β ‐Glucosidase was applied in vapor extraction of rose oil to enhance the release of aroma compounds. Before vapor extraction, the rose flower was first hydrolyzed by β ‐glucosidase. The conditions of enzyme hydrolysis were optimized, including the amount of β ‐glucosidase, stirring rate, time, temperature of the enzymatic reaction, the ratio of rose to buffer, and the time of vapor extraction. Compared with the aroma released from rose without enzyme hydrolysis, the odor was preferred by a panel of assessors. The distillates were analyzed by gas chromatography–mass spectrometry (GC‐MS). The amount of aroma released from rose with enzyme hydrolysis was much more than the control, by calculating the total peak area. The difference between the components of the two samples were also identified. Copyright © 2006 John Wiley & Sons, Ltd.
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Christine Riou, Jean‐Michel Salmon, Marie-José Vallier et al. · Applied and Environmental Microbiology · 1998 · 333 citations · Full text
Description of theβ-glucosidase activity of wine yeasts
José Juan Mateo, Rocco Di Stefano · Food Microbiology · 1997 · 145 citations
Anticonflict effects of rose oil and identification of its active constituents
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