Preliminary Results of Flavor Generation in Citrus Utilizing fl-Glucosidase

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.