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EFFECT OF ENZYME TREATMENT OF APPLE PULP WITH A COMMERCIAL PECTINASE AND CELLULASE ON THE VOLATILES OF THE JUICE
Author(s) -
SCHREIER PETER,
DRAWERT FRIEDRICH,
STEIGER GEORGIA,
MICK WALTER
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07417.x
Subject(s) - chemistry , aroma , pectinase , cellulase , pulp (tooth) , hydrolysis , fruit juice , enzyme , chromatography , food science , gas chromatography , enzymatic hydrolysis , organic chemistry , medicine , pathology
The influence of a commercial pectolytic and cellulolytic enzyme preparation on the neutral volatile constituents of apple juice was investigated by gas chromatography and coupled gas chromatography‐mass spectrometry. It could be demonstrated by quantitative determinations of aroma substances of apples (Fünfjahresplan, Jonathan) and apple juices that the enzyme treatment of apple pulp especially influenced the formation and distribution of C 6 ‐aroma compounds in the juices. The enzyme treatment with a pectolytic preparation led to the preservation of C 6 ‐aldehydes, whereas after application of a cellulolytic enzyme strong reduction of C 6 ‐aldehydes to the corresponding alcohols was observed. Using reaction times of 90 min for the enzymic treatment, decreases in the amounts of genuine fruit esters could not be detected. Only after pulp treatment with a combined pectolytic and cellulolytic preparation for 26 hr or longer, considerable hydrolysis of fruit esters was noticed.