Preliminary Results of Flavor Generation in Citrus Utilizing fl-Glucosidase

Kevin L. Goodner, Philip E. Shaw, Renee Goodrich

Abstract


Flavor active molecules can become bound to glucose molecules in citrus. By using B-glucosidase, these molecules can become unbound and active again. This report summarizes the results from an initial study using B-glucosidase to release bound flavor molecules. Orange juice pump-out, not-from-concentrate (NFC) orange juice, and NFC grape fruit juice were analyzed to determine the volatile liberation achieved through enzyme treatment. Orange juice pump-out exhibited the largest increase in volatile compounds. This project is currently being completed and the results from the full study will be presented at a later date.


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Proc. Fla. State Hort. Soc.     ISSN 0886-7283