The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

O. Laaksonen (Corresponding Author), M. Sandell, Emilia Nordlund, Raija-Liisa Heiniö, H.-L. Malinen, M. Jaakkola, H. Kallio

Research output: Contribution to journalArticleScientificpeer-review

36 Citations (Scopus)

Abstract

The effects of different enzymatic treatments on the sensory profile and chemical composition, especially various phenolic compounds, sugars and fruit acids, of blackcurrant juices were investigated. In addition to pectinolytic activities, the enzymes had different cellulolytic, hemicellulolytic and glycolytic activities. The enzymatic treatments improved significantly the yield of juice, but with more fermented and astringent characteristics than juices without enzymatic hydrolysis. Enzymes with higher glycosidase activity increased astringency and the content of phenolic compounds in the juice. When the incubation temperature was elevated the contents of fruit acids increased whereas sugars and the perceived sweetness were the highest in the juices without enzymatic treatments. Despite of the significant changes in chemical composition, the sensory properties did not change significantly during 6 weeks of storage. Optimisation of the enzymatic process is crucial for juice making as maximising the juice yield or the content of phenolic compounds may produce unwanted sensory properties to the juice.
Original languageEnglish
Pages (from-to)31-41
Number of pages11
JournalFood Chemistry
Volume130
Issue number1
DOIs
Publication statusPublished - 2012
MoE publication typeA1 Journal article-refereed

Fingerprint

Ribes
Ribes nigrum
black currants
Flavors
enzymatic treatment
Fruits
Sugars
juices
Fruit
flavor
Astringents
Sugar Acids
Acids
Enzymatic hydrolysis
Glycoside Hydrolases
Enzymes
Chemical analysis
Hydrolysis
phenolic compounds
Temperature

Keywords

  • Blackcurrant
  • glycosidase
  • pectinase
  • phenolic compounds
  • sensory profile

Cite this

Laaksonen, O. ; Sandell, M. ; Nordlund, Emilia ; Heiniö, Raija-Liisa ; Malinen, H.-L. ; Jaakkola, M. ; Kallio, H. / The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability. In: Food Chemistry. 2012 ; Vol. 130, No. 1. pp. 31-41.
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The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability. / Laaksonen, O. (Corresponding Author); Sandell, M.; Nordlund, Emilia; Heiniö, Raija-Liisa; Malinen, H.-L.; Jaakkola, M.; Kallio, H.

In: Food Chemistry, Vol. 130, No. 1, 2012, p. 31-41.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

AU - Laaksonen, O.

AU - Sandell, M.

AU - Nordlund, Emilia

AU - Heiniö, Raija-Liisa

AU - Malinen, H.-L.

AU - Jaakkola, M.

AU - Kallio, H.

PY - 2012

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AB - The effects of different enzymatic treatments on the sensory profile and chemical composition, especially various phenolic compounds, sugars and fruit acids, of blackcurrant juices were investigated. In addition to pectinolytic activities, the enzymes had different cellulolytic, hemicellulolytic and glycolytic activities. The enzymatic treatments improved significantly the yield of juice, but with more fermented and astringent characteristics than juices without enzymatic hydrolysis. Enzymes with higher glycosidase activity increased astringency and the content of phenolic compounds in the juice. When the incubation temperature was elevated the contents of fruit acids increased whereas sugars and the perceived sweetness were the highest in the juices without enzymatic treatments. Despite of the significant changes in chemical composition, the sensory properties did not change significantly during 6 weeks of storage. Optimisation of the enzymatic process is crucial for juice making as maximising the juice yield or the content of phenolic compounds may produce unwanted sensory properties to the juice.

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KW - pectinase

KW - phenolic compounds

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