Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing
Table 1
Effect of the β-glucosidase enzyme on glycosidic bound volatile compounds.
No.
Compound
CAS number
LRI
THK (ppb)
THE (ppb)
Odor description
1
3-Hexenol
544-12-7
5.31
11.60
Green leafy
2
Benzyl alcohol
100-51-6
1042
7.82
1.94
Floral rose
3
Phenylethyl alcohol
60-12-8
1119
12.97
18.40
Floral rose, dried rose flower
4
Linalool oxide
5989-33-3
1075
6.73
15.32
Earthy, floral sweet, woody
5
trans-Linalool oxide
34995-77-2
1091
8.31
41.60
Floral
6
Linalool
78-70-6
1104
4.09
13.60
Citrus floral sweet, woody
7
cis-Linalool oxide
5989-33-3
1174
0.82
2.21
Earthy, floral sweet, woody
8
Epoxylinalool
14049-11-7
1179
4.62
11.98
Floral honey
9
cis-Geraniol
106-25-2
1232
nd
1.49
Sweet, neroli citrus magnolia
10
Geraniol
106-24-1
1260
2.49
4.52
Sweet floral, fruity, citrus
11
β-Damascenone
23726-93-4
1386
0.86
0.80
Apple, rose, honey, sweet
12
Benzaldehyde
100-52-7
962
4.08
6.61
Sweet, almond, cherry
13
Methyl salicylate
119-36-8
1199
5.60
35.19
Wintergreen, mint
Note: THK: black tea from PGL 15 controls; THE: black tea treated with β-glucosidase. Ethyl decanoate was used as an internal standard. References based on http://www.thegoodscentscompany.com/. nd: not detected.
