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Enzymatic Process Enhances the Flavour Profile and Increases the Proportion of Esters in Citrus Essential Oils
Author(s) -
Zhang Kun,
Lin Ying,
Diao ZhouJian,
Zhang WeiHua,
Zheng SuiPing,
Liang ShuLi,
Han ShuangYan
Publication year - 2017
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201700187
Subject(s) - chemistry , flavor , flavour , lipase , food science , antimicrobial , odor , orange (colour) , pancreatic lipase , enzyme , organic chemistry
Citrus essential oils ( CEO s) are important flavors in the food and confectionary industries. A lipase process was proposed for enhancing the flavor profiles and increasing the proportions of esters in CEO s. The effects of the enzymatic process were explored by detecting the constituents of the CEO s of American sweet orange oil ( ASO ) and Brazil mandarin oil ( BMO ) through GC / MS and sensory evaluation by a trained panel, and positive effects were confirmed by both methods. A further eleven kinds of CEO s were treated via the lipase process and increments of 10 – 1170% were achieved in the proportions of esters, which were mostly ethyl esters. Enhancement in fruity odor, especially the top note, was demonstrated by all CEO s after enzymatic processing. All CEO s were tested for antimicrobial activities, and only ASO displayed fairly ideal antimicrobial activities. Meanwhile, modified ASO showed a certain increase in antimicrobial activities. This methodology might be considered a sustainable route for acquiring ‘natural’ essential oils with enhanced flavor profiles and simultaneously enhancing the comprehensive utilization of citrus fruits.