期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2018
卷号：186
期号：4
页码：012064
DOI：10.1088/1755-1315/186/4/012064
语种：English
出版社：IOP Publishing
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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