ReviewFoods (Basel, Switzerland)2023
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed, 32 citations in OpenAlex.
- Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine.Food chemistry: X · 2026Article
- Fermentation withFood chemistry: X · 2026Article
- Anthocyanins as Adjunctive Dietary Modulators of the Gut-Eye Axis: Bioavailability, Biotransformation, and Implications for Ocular Health.Foods (Basel, Switzerland) · 2026Review
- Cellulase and β-glucosidase activity of crude enzyme extracted from fresh and expired soybean tempeh.Iranian journal of microbiology · 2026Article
- Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Temperature-Dependent Conformational Dynamics of Substrate Entrance Loops in β-Glucosidase: Insights from Molecular Dynamics Simulations.International journal of molecular sciences · 2026Article
- Harnessing the Enzymatic Potential of Indigenous Yeast Strains: Screening and Evaluation for Biocontrol and Oenological Advancements.Microorganisms · 2026Article
- Metagenomic insights reveal β-glucosidase-producing lactic acid bacteria from Miyamikhri with taxiphyllin degradation potential.Scientific reports · 2026Article
- A novel recombinant oligogalacturonide lyase fromFrontiers in bioengineering and biotechnology · 2026Article
- Preparation and analysis of tobacco glycosides, and the relationship between glycoside aglycones and pyrolysis products: a review.Frontiers in molecular biosciences · 2026Review
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- L-proline supplementation affects non-volatile flavour perception through oral microbiome metabolic pathways.NPJ science of food · 2025Article
- Oenological Potential ofMicroorganisms · 2025Article
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- β-Glucosidase-pretreated black goji berry tea reduces glucose release and enhances bile acid binding co-digestion with high-fat meals in simulated digestion.Scientific reports · 2025Article
- Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with differentFood chemistry: X · 2025Article
- Article
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 2025Article
- Enzymes for Biomass Pretreatment: A Comprehensive Review.Advances in biochemical engineering/biotechnology · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.