Muradova Mariam, Proskura Alena, Canon Francis, Aleksandrova Irina, Schwartz Mathieu, Heydel Jean-Marie, Baranenko Denis, Nadtochii Liudmila, Neiers Fabrice
Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France.
International Research Center "Biotechnologies of the Third Millennium", Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia.
Foods. 2023 Dec 14;12(24):4484. doi: 10.3390/foods12244484.
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.
香气是表明食品和饮料产品质量的最重要标准之一。香气化合物可以以游离分子或糖苷的形式存在。值得注意的是，很大一部分香气前体以无挥发性且无味的糖缀合物形式积累在众多食品中，这些糖缀合物被称为糖苷类香气前体。当进行酶促水解时，这些看似惰性的无挥发性糖苷会转化为芳香挥发性物质或在食品加工过程中能产生气味活性化合物的挥发性物质。在这种情况下，微生物β-葡萄糖苷酶在食品和饮料加工过程中增强或损害风味的形成方面起着关键作用。源自细菌和酵母的β-葡萄糖苷酶可用于调节特定香气和味道化合物的浓度，例如苦味，通过糖苷酶水解可降低苦味。此外，口腔微生物群可以通过释放能够增强或改变对食品的感知的挥发性化合物来影响风味感知。在本综述中，考虑到各种食品和饮料产品中存在的糖苷类风味前体，我们强调了不同来源的糖苷酶的重要性。随后，我们深入探讨了由于口腔微生物糖苷酶的活性而在人类口腔中释放香气的新见解。
