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Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • Aroma is a key quality indicator in food and beverages.
  • Aroma precursors exist as nonvolatile glycosides, releasing volatiles upon hydrolysis.
  • Microbial glycosidases are crucial for flavor development and modulation.

Purpose of the Study:

  • To review the significance of glycosidases from various sources in food and beverage processing.
  • To explore the role of oral microbial glycosidases in flavor perception.

Main Methods:

  • Literature review focusing on glycosidic aroma precursors and glycosidase activity.
  • Analysis of the impact of microbial β-glucosidases on flavor compounds.
  • Examination of oral microbiota's role in flavor release and perception.

Main Results:

  • Glycosidic aroma precursors are widespread in food and beverages.
  • Microbial β-glucosidases can enhance or diminish desirable flavors and reduce bitterness.
  • Oral microbiota contribute to flavor perception through volatile compound release.

Conclusions:

  • Glycosidases, particularly microbial ones, are vital for controlling aroma and taste profiles in food and beverages.
  • Oral microbial activity significantly influences the sensory experience of food and drinks.