Glycosidically bound aroma precursors in fruits: A comprehensive review

Abstract

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance and recover the flavor of products. This review summarizes the fruit-derived aroma glycosides in different aspects including chemical structures, enzymatic hydrolysis, biosynthesis and occurrence. Aroma glycosides structurally involve an aroma compound (aglycone) and a sugar moiety (glycone). They can be hydrolyzed to release free volatiles by endo- and/or exo-glucosidase, while their biosynthesis refers to glycosylation process using glycosyltransferases (GTs). So far, aroma glycosides have been found and studied in multiple fruits such as grapes, mangoes, lychees and so on. Additionally, their importance in flavor perception, their utilization in food flavor enhancement and other industrial applications are also discussed. Aroma glycosides can enhance flavor perception via hydrolyzation by β-glucosidase in human saliva. Moreover, they are able to impart product flavor by controlling the liberation of active volatiles in industrial applications. This review provides fundamental information for the future investigation on the fruit-derived aroma glycosides.

Keywords:

• Applications
• aroma glycosides
• biosynthesis
• enzymatic hydrolysis
• fruit

Author contribution

Zijian Liang and Ahalya Pai conducted the literature research, drafted the first version, edited and proofread the manuscript. Zhongxiang Fang, Jiaqiang Luo, Renyou Gan, Yu Gao and Jiang Lu contributed to the editing and proofreading of the manuscript and provided critical feedback for revision. Pangzhen Zhang was project leader, made a substantial contribution in the manuscript concept and design, and contributed to the overall reviewing, editing and approval of the final submission.

Conflict of interest

The authors declare no conflict of interest.

Notes

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Additional information

Funding

This review research was supported by the Aus-Continent Wine Group Pty Ltd under Grant [Funding Themis ID: 39168]. This review research was supported by the food science research group of the Faculty of Veterinary and Agricultural Sciences, University of Melbourne.