Alternation of aroma and flavor profiles in biscuits by an enzymatic approach

2018 International Conference of Green Buildings and Environmental Management

土木建筑工程;生态环境科学

Han, Z.P.^1,2 ; Zhang, W.H.^2 ; Zhou, W.^1,2 ; Cao, Y.P.^1,2 ; Liao, L.K.^1,2 ; Peng, S.D.^1,2 ; Li, J.H.^2

Chinese Academy of Tropical Agricultural Sciences, Agricultural Products Processing Research Institute, Zhanjiang, Guangdong

524001, China^1

Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture, Zhanjiang, Guangdong

524001, China^2

关键词: Flavor profiles;    Fruit bromelain;    HS-SPME;    Pineapple fruit;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/186/4/012064/pdf
DOI  :  10.1088/1755-1315/186/4/012064

来源: IOP

【 摘 要 】

Bromelain is a complex protease existing in both the fruits and the stems of pineapple plants. Bromelain from these two parts of pineapple plants exhibits different characteristics. Stem bromelain has been extensively investigated and is commercially available for applications in various industries. On contrast, studies on fruit bromelain are quite limited. Here we investigated the effects of fruit bromelain on production of biscuits aroma and flavor compounds. The fruit bromelain was first isolated from pineapple fruit, activity assayed, purity of enzyme determined and then added into dough. Biscuits aroma and flavor compounds were identified by HS-SPME combined with GC-MS. Results showed that aroma and flavor compounds of biscuit varied in terms of amount and varieties.