Description
Enzymatic maceration extracts fruit juices and flavors by breaking down cell walls with enzymes.
Technical
The process employs pectinase and cellulase to hydrolyze pectin and cellulose, converting insoluble polysaccharides into soluble sugars and pectic fragments. This enzymatic hydrolysis releases bound flavor compounds and increases juice yield while preserving fruit integrity.
Science
Primary Reaction
Enzymatic hydrolysis of pectin and cellulose in fruit cell walls.
Sensory Profile
Aroma ()
fruitysweetfreshlightbrightfloraljuicy
Origin & History
Civilization
Traditional fruit processing cultures
Era