Premium
Studies on vapor phase extraction of rose oil enhanced by β ‐glucosidase
Author(s) -
Zhiping Yang,
Weirong Yao,
He Qian
Publication year - 2006
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1710
Subject(s) - chemistry , aroma , chromatography , extraction (chemistry) , hydrolysis , enzymatic hydrolysis , odor , mass spectrometry , distillation , gas chromatography , gas chromatography–mass spectrometry , food science , organic chemistry
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.