Alternation of aroma and flavor profiles in biscuits by an enzymatic approach

被引：0
|
作者：
Han, Z. P. [1 ,2 ]
Zhang, W. H. [1 ,2 ]
Zhou, W. [1 ,2 ]
Cao, Y. P. [1 ,2 ]
Liao, L. K. [1 ,2 ]
Peng, S. D. [1 ,2 ]
Li, J. H. [1 ,2 ]
机构：
[1] Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China
[2] Minist Agr, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China
来源：
2018 INTERNATIONAL CONFERENCE OF GREEN BUILDINGS AND ENVIRONMENTAL MANAGEMENT (GBEM 2018) | 2018年 / 186卷
基金：
海南省自然科学基金;
关键词：
MURINE MODEL; WHEAT-FLOUR; BROMELAIN; EXTRACTION; INFLAMMATION; PURIFICATION; GROWTH;
D O I：
10.1088/1755-1315/186/4/012064
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
Bromelain is a complex protease existing in both the fruits and the stems of pineapple plants. Bromelain from these two parts of pineapple plants exhibits different characteristics. Stem bromelain has been extensively investigated and is commercially available for applications in various industries. On contrast, studies on fruit bromelain are quite limited. Here we investigated the effects of fruit bromelain on production of biscuits aroma and flavor compounds. The fruit bromelain was first isolated from pineapple fruit, activity assayed, purity of enzyme determined and then added into dough. Biscuits aroma and flavor compounds were identified by HS-SPME combined with GC-MS. Results showed that aroma and flavor compounds of biscuit varied in terms of amount and varieties.
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页数：7
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