Schmidt, S.Yang, N.Gröger, H.Saarela, M.Hessel, V.Fisk, I.2025-10-082025-10-082025Food Chemistry, 2025; 491:145212-1-145212-160308-81461873-7072https://hdl.handle.net/2440/147685В-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.en© 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/).Fruit juice processing; Beta-glucosidase; Glucosides; Flavour precursors; Flavour diversification; Flavour profile of fruit juices; Solid-phase microextraction gas; chromatography-mass spectrometry; Extremophile Halothermothrix orenii H168Malusbeta-GlucosidaseBacterial ProteinsFlavoring AgentsFood HandlingGas Chromatography-Mass SpectrometryVolatile Organic CompoundsFruit and Vegetable JuicesOdorantsJournal article10.1016/j.foodchem.2025.145212744011Schmidt, S. [0000-0001-8987-2021]Saarela, M. [0000-0001-8842-7292]Hessel, V. [0000-0002-9494-1519]Fisk, I. [0000-0001-8448-3123]