Biological aroma release from tropical fruit.
Gueguen Y., Chemardin P., Janbon G., Arnaud A., Galzy P., Parfait A.
Author Affiliation: ENSA, Place Pierre-Viala, 34060 Montpellier Cedex 01, France.
Fruits (Paris) 51 : 299-305
Abstract : A method to enable the release of terpenes from ?-glycosylate precursors in mango and passion fruit juices using a ?-glucosidase enzyme complex from Candida cacaoi is presented. This enzyme was only able to release a fraction of the bound components. The pH of fruit juices did not match the optimal pH for enzyme activity. Hydrolysis tests using ?-glucosidase from C. molischiana 35M5N, which has a highly stable optimal pH very close to that of fruit juices, are also described.