Studies on vapor phase extraction of rose oil enhanced by β-glucosidase
✍ Scribed by Yang Zhiping; Yao Weirong; Qian He
- Publisher
- John Wiley and Sons
- Year
- 2006
- Tongue
- English
- Weight
- 160 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0882-5734
- DOI
- 10.1002/ffj.1710
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✦ Synopsis
Abstract
β ‐Glucosidase was applied in vapor extraction of rose oil to enhance the release of aroma compounds. Before vapor extraction, the rose flower was first hydrolyzed by β‐glucosidase. The conditions of enzyme hydrolysis were optimized, including the amount of β‐glucosidase, stirring rate, time, temperature of the enzymatic reaction, the ratio of rose to buffer, and the time of vapor extraction. Compared with the aroma released from rose without enzyme hydrolysis, the odor was preferred by a panel of assessors. The distillates were analyzed by gas chromatography–mass spectrometry (GC‐MS). The amount of aroma released from rose with enzyme hydrolysis was much more than the control, by calculating the total peak area. The difference between the components of the two samples were also identified. Copyright © 2006 John Wiley & Sons, Ltd.