The potential of β-glucosidases for aroma and flavor improvement in the food industry

Abstract

Industrial enzyme use can have several benefits. Improvement of product quality and yields, greater operation safety, reduction of environmental liabilities such as toxic chemical byproducts, greenhouse emissions and waste disposal, and, depending on the specific process, reduction of manufacturing costs are some of these benefits. β-glucosidases are widely used to improve flavor and aroma in food and beverage production, as they are able to hydrolyze aromatic molecules linked to glycosides. The information available in scientific publications can contribute substantially to directing investments in the development of novel technologies. This review presents the use of β-glucosidases to improve flavor and aroma in the wine, beer, tea, juice, soybean-based food, sugar, and sweetener industries. Published scientific studies and the methodologies used to evaluate the potential of the studied β-glucosidases are presented. Products containing enzymes with β-glucosidase activity sold commercially are also discussed. Genetic engineering of β-glucosidases can be an interesting strategy to improve enzymes for industrial use. In conclusion, this review shows how it is possible to evaluate the ability of a β-glucosidase to improve flavor and/or aroma, and highlights their industrial use.