THEORY DEVELOPMENT OF ENZYMATIC AROMA RECOVERY
https://doi.org/10.20914/2310-1202-2014-2-119-123
Abstract
Summary. The fruit and vegetable pretreatment conditions and subsequent environment in which enzymatic reactions take place can be considered as potential factors in the formation of fresh flavors. The synthesis of aromatic components of fresh grass and green leaves occurs involving vegetable lipoxygenases. The molecules of a precursor-compound can withstand the processing modes, while enzymes and aromatic compounds break down frequently. Vegetable homogenates are potential sources of enzymes which produce natural aromatic substances. Formation of fresh favors is the most perceptible when it occurs as the result of the reaction between poliunsaturated fatty acids of cytoplasmic membranes and lipoxygenases and hydroperoxide lyase of plant material. Pre-treatment of samples positively influences binding energy in the complex of enzyme-substrate. The change of iodine number in treated homogenates, as compared to fresh ones, shows isomerization of flavor precursors. The minimal quantity of homogenates introduced (up to 20 g) and the duration of aroma-restoring reaction (from 5 to 7 minutes) were defined. Pre-cooling of homogenates activates enzymes, strengthens oxidability of the PUFA, and results in recovery of fresh aroma of plant material. Under conditions of enzyme inactivation, the synthesis of aromas is not possible. Conversely, production of aroma in food glazes and foams is possible in case of interphase activation between a substrate and enzymes.
About the Authors
G. E. Dubova
University of economics and trade, Poltava
Ukraine
Associate Professor
Department of hotel and restaurant industry
phone (053) 222-15-85
Ukraine
Associate Professor
Department of hotel and restaurant industry
phone (053) 222-15-85
A. T. Bezusov
National academy of food technologies, Odessa
Ukraine
Professor, head of department
Department of biotechnology of canned foods and beverages
phone (048) 712-41-16
Ukraine
Professor, head of department
Department of biotechnology of canned foods and beverages
phone (048) 712-41-16
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Review
For citations:
Dubova G.E., Bezusov A.T. THEORY DEVELOPMENT OF ENZYMATIC AROMA RECOVERY. Proceedings of the Voronezh State University of Engineering Technologies. 2014;(2):119-123. (In Russ.) https://doi.org/10.20914/2310-1202-2014-2-119-123
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