Abstract：
Cooked off-flavor was produced during the processing of concentrated peach puree (CPP), which led to aroma deterioration. Enzymatic treatment was beneficial in eliminating off-flavors and improving the aroma quality. Herein, the efficacy of glycosidase (AR2000), glucose oxidation (GOD), and their combination on the inhibition of off-flavors and aroma enhancement were evaluated. Compared with CPP, contents of benzaldehyde, benzyl alcohol, nonanal, and linalool increased by 198%, 1222%, 781%, and 71% after AR2000 treatment via the metabolisms of shikimate, glucose, linoleic acid, and linolenic acid, leading to the strengthening of floral and grassy. Due to the removal of 1-octen-3-one via linolenic acid metabolism, cooked off-flavor could be significantly weakened by GOD. Furthermore, Furthermore, the combination of AR2000 and GOD could not only inhibit the production of 1-octen-3-one to weaken the cooked note but also enhance grassy and floral attributes via the increase of aldehydes and alcohols.
摘要：
浓缩桃泥（CPP）加工过程中产生了煮熟的异味，导致香气恶化。酶处理有利于消除异味，提高香气质量。在这里，糖苷酶的功效(AR2000)，葡萄糖氧化（GOD），并对它们的组合对异味的抑制和香气的增强进行了评价。与CPP相比,苯甲醛的含量，苯甲醇，非肛门，芳樟醇增加了198%,1222%,781%,在AR2000治疗后，71%通过莽草酸的代谢，葡萄糖，亚油酸,和亚麻酸,导致花和草的加强。由于通过亚麻酸代谢去除1-辛烯-3-酮，煮熟的异味可能会被上帝大大削弱。此外，此外，AR2000和GOD的组合不仅可以抑制1-octen-3-one的产生以减弱煮熟的香气，而且还可以通过增加醛和醇来增强草和花的属性。
