β-Glucosidase and β-xylosidase were investigated for their ability to improve the aroma of instant green tea. The aroma and corresponding contributors were analyzed by sensory evaluation, gas chromatography-mass spectrometry, and odor activity value. Their specific contributions to aroma attributes were further examined by aroma reconstruction and omission experiments. The β-glucosidase treatment significantly enhanced floral and grassy notes, on account of the increases of geraniol, nonanal, and cis-3-hexen-1-ol, and weakened the caramel note, attributable to the increases of nonanal, cis-3-hexen-1-ol, geraniol, methyl salicylate, and decanal. The co-treatment with β-glucosidase and β-xylosidase further enhanced the grassy note, with further increase in nonanal and cis-3-hexen-1-ol, and further weakened the caramel note, with additional increase in nonanal, cis-3-hexen-1-ol, methyl salicylate, and decanal. The synergistic action of β-glucosidase and β-xylosidase provides new clues to the production of instant green tea infusions with high aroma quality.

中文翻译：

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使用β-葡萄糖苷酶和β-木糖苷酶增强速溶绿茶的香气。

研究了β-葡萄糖苷酶和β-木糖苷酶改善速溶绿茶香气的能力。通过感官评估，气相色谱-质谱和气味活性值分析了香气和相应的成分。通过香气重建和省略实验进一步检查了它们对香气属性的特定贡献。β-葡萄糖苷酶处理显着增强了香叶醇，壬醛和顺3-己烯-1-醇的含量，增强了花香和草味，并削弱了焦糖味，这归因于壬醛，顺3-烯醇的增加。己烯-1-醇，香叶醇，水杨酸甲酯和癸醛。与β-葡萄糖苷酶和β-木糖苷酶的共同处理进一步增强了草的香气，进一步增加了壬醛和顺式3-己烯-1-醇的含量，并进一步削弱了焦糖香气，并进一步增加壬醛，顺-3-己烯-1-醇，水杨酸甲酯和癸醛。β-葡萄糖苷酶和β-木糖苷酶的协同作用为生产香气高的速溶绿茶冲泡液提供了新的线索。