Treatment of fruit juices with β-glucosidase for release of aroma precursors

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dc.contributor.authorSchmidt, S.
dc.contributor.authorYang, N.
dc.contributor.authorGröger, H.
dc.contributor.authorSaarela, M.
dc.contributor.authorHessel, V.
dc.contributor.authorFisk, I.
dc.date.issued2025
dc.description.abstractВ-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.
dc.description.statementofresponsibilitySvenja Schmidt, Ni Yang, Harald Gröger, Maria Saarela, Volker Hessel, Ian Fisk
dc.identifier.citationFood Chemistry, 2025; 491:145212-1-145212-16
dc.identifier.doi10.1016/j.foodchem.2025.145212
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidSchmidt, S. [0000-0001-8987-2021]
dc.identifier.orcidSaarela, M. [0000-0001-8842-7292]
dc.identifier.orcidHessel, V. [0000-0002-9494-1519]
dc.identifier.orcidFisk, I. [0000-0001-8448-3123]
dc.identifier.urihttps://hdl.handle.net/2440/147685
dc.language.isoen
dc.publisherElsevier
dc.relation.granthttp://purl.org/au-research/grants/arc/CE230100015
dc.rights© 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/).
dc.source.urihttps://doi.org/10.1016/j.foodchem.2025.145212
dc.subjectFruit juice processing; Beta-glucosidase; Glucosides; Flavour precursors; Flavour diversification; Flavour profile of fruit juices; Solid-phase microextraction gas; chromatography-mass spectrometry; Extremophile Halothermothrix orenii H168
dc.subject.meshMalus
dc.subject.meshbeta-Glucosidase
dc.subject.meshBacterial Proteins
dc.subject.meshFlavoring Agents
dc.subject.meshFood Handling
dc.subject.meshGas Chromatography-Mass Spectrometry
dc.subject.meshVolatile Organic Compounds
dc.subject.meshFruit and Vegetable Juices
dc.subject.meshOdorants
dc.titleTreatment of fruit juices with β-glucosidase for release of aroma precursors
dc.title.alternativeTreatment of fruit juices with beta-glucosidase for release of aroma precursors
dc.typeJournal article
pubs.publication-statusPublished

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