Treatment of fruit juices with β-glucosidase for release of aroma precursors
Date
2025
Authors
Schmidt, S.
Yang, N.
Gröger, H.
Saarela, M.
Hessel, V.
Fisk, I.
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Journal article
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Food Chemistry, 2025; 491:145212-1-145212-16
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Svenja Schmidt, Ni Yang, Harald Gröger, Maria Saarela, Volker Hessel, Ian Fisk
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Abstract
В-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Here, we compare β-glucosidase A (BglA) from the extremophile Halothermothrix orenii H168 expressed in Escherichia coli to a commercial product containing β-glucosidase (Rapidase® Revelation Aroma) in enzymatic activity and effect on fruit juice aroma composition (apple, apple-mango, apple-raspberry, grape; identified via SPME GC–MS). While BglA demonstrated a higher tolerance against sugars (fructose, glucose, sucrose), Rapidase® demonstrated a higher tolerance against low pH. Juice treatment with Rapidase® led to a significant release of new aroma compounds, likely due to the presence of additional enzymes (arabinofuranosidase, rhamnosidase, apiosidase) which transferred disaccharide glucosides into monosaccharide glucosides. Only eugenol, chavicol, and 2-methyl butyric acid were released in all apple-based juices following both enzymatic treatments, indicating that only they are present as potential aroma precursors bound in monosaccharide glucosides in untreated apple juice.
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© 2025 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).