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Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice

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Abstract

This paper reports the occurrence of six kinds of commercial enzyme hydrolysis effects for use in grape juice and cherry juice, which provide a basis for studying the bound aroma compounds in fruit juice and their application in production. Using headspace solid-phase microextraction combined with GC–MS, a reliable procedure for determining the free and glycosidic-bound volatile compounds has been established. Comparison of these free and bound aroma compounds revealed that non-volatile glycosides, known as aroma precursors, occur at high concentrations in grape and cherry juice. Using six different glycosidase enzymes, 67 volatile compounds were identified in these two juices, including terpenes, C13-norisoprenoids, higher alcohols, esters, C6-compounds, C9-compounds, and phenols. The different enzymes had significant effects on varietal aroma. Creative and AR2000 had similar hydrolysis effects, which contribute greatly to the characteristic aroma of grape juice and cherry juice, significantly enhance the floral and fruity features of fruit juice, and improve aroma complexity in the system. The Creative enzyme can be used as a new choice for studying juice-bound aroma and hydrolysis-bound aroma in fruit and wine production.

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Abbreviations

PCA:

Principal component analysis

OAVs:

Aroma intensity values

HS-SPME:

Headspace solid-phase microextraction

GC–MS:

Gas chromatography-mass spectrometry

HC:

Heatmap clustering

RI:

Retention index

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083, Beijing, People’s Republic of China

    Zichen Wang, Kai Chen, Liyan Ma & Jingming Li

  2. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People’s Republic of China

    Zichen Wang, Kai Chen & Jingming Li

  3. Supervision, Inspection and Testing Center for Agricultural Products Quality, Ministry of Agriculture, Beijing, 100083, People’s Republic of China

    Liyan Ma

  4. Beijing Dragon Seal Wines Co., Ltd., Beijing, 100039, People’s Republic of China

    Cuiping Liu

Authors
  1. Zichen Wang
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  2. Kai Chen
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  3. Cuiping Liu
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  4. Liyan Ma
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  5. Jingming Li
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Contributions

ZW: data curation, formal analysis, investigation, methodology, resources, validation, visualization, writing-original draft; KC: data curation, supervision, software; CL: validation; JL: funding acquisition, project administration. All authors provided critical feedback and helped shape the research, analysis and manuscript.

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Correspondence to Jingming Li.

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Wang, Z., Chen, K., Liu, C. et al. Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice. J Food Sci Technol 60, 761–771 (2023). https://doi.org/10.1007/s13197-022-05662-3

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  • DOI: https://doi.org/10.1007/s13197-022-05662-3

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