An important aspect of the food industry is to change the taste and color of food or beverages. Enzymes are of great use in improving the quality and taste level of food products.

Flavoring substances account for 10-15%binmei of the world market for additives and about 25% of the market value. Some flavor substances are generated by organic chemical methods, but more and more flavor substances are generated by biological methods.

The discovery and application of flavor enzymes have a wide range of applications in the reproduction, enhancement and change of food flavor.

However, all enzymes that affect the flavor of food are called flavor enzymes. For example, using cream flavor enzymes to act on foods such as chocolate, ice cream, and margarine containing milk fat can make these foods improve the taste of cream.

Some foods may lose or weaken their original flavor during production or storage, and adding their own unique flavor enzymes to these foods can restore or even enhance their original natural flavor.

In the process of bread manufacturing, adding the right amount of α-amylase and protease to the dough can shorten the fermentation time of the dough, making the bread more soft and crisp, with better color and aroma, while preventing the aging of the bread and increasing the freshness period.

Lipase plays an important role in the process of aroma enhancement of dairy products, and the right amount of lipase can enhance the aroma of cheese and butter. Stronger flavored cheeses are obtained by solving with protease and lipase. spirulina concentrateThe enzymes are involved in the curd after boiling and held for 1-2 months at 10-25°C. The larger the ratio of esterase to lipase, the better the taste effect of the product.

Esterase key hydrolyzes short-chain water-soluble fats, while lipase is hydrolyzing long-chain water-insoluble fats. The use of enzyme complexes to solve cheese can improve the taste by 5 to 10 times. Pathogenic neutral proteases are used to hydrolyze proteins into taste peptides.

Flavor enzymes such as β-glucosidase, α-rhamnosidase, and α-furan arabinosidase are used in the winemaking process to improve the flavor of wine. β-glucosidase hydrolyzes the glycosidic bond and changes the terpene aroma from the bound state to the free state to achieve aroma enhancement.

Martino et al. studied the effect of β-glucosidase spirulina powder bluefrom Aspergillus niger on the aroma of white wines and found that monoterpenes such as geraniol, citronellol, and pineol were twice as high as those without enzyme treatment.