Schmidt Svenja, Yang Ni, Gröger Harald, Saarela Maria, Hessel Volker, Fisk Ian
School of Chemical Engineering, Adelaide University, Adelaide, Australia; ARC Centre of Excellence in Plants for Space, Adelaide University, Adelaide, Australia; Andy Thomas Centre for Space Resources, Adelaide University, Adelaide, Australia; International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Food Chem. 2025 Nov 1;491:145212. doi: 10.1016/j.foodchem.2025.145212. Epub 2025 Jun 21.
Β-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.
