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Review
. 2023 Dec 14;12(24):4484.
doi: 10.3390/foods12244484.

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

Mariam Muradova  1   2 , Alena Proskura  1   2 , Francis Canon  1 , Irina Aleksandrova  2 , Mathieu Schwartz  1 , Jean-Marie Heydel  1 , Denis Baranenko  2 , Liudmila Nadtochii  2 , Fabrice Neiers  1
Affiliations
Review

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

Mariam Muradova et al. Foods. .

Abstract

Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.

Keywords: aroma; flavor; food; glycoconjugates; microbiota; taste; β-glucosidases.

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Conflict of interest statement

The authors declare no conflict of interest.

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Grants and funding

The authors received funding for this work: F.N., Agence Nationale de la Recherche grant numbers FN ANR-20-CE21-0002 and ANR-22-CE21-0009, M.S., ANR-22-CE21.

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