Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

Abstract The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees of naringin and limonin were enhanced to 89.90% and 36.16%, and enzymatic hydrolysis time was shortened by 33%. Sonication significantly enhanced activities of α- l -rhamnosidases, β-glucosidases and limoninases from A. niger koji extract and facilitated break of C O bonds in naringin (p