Table 2.

Applications of fungal β-glucosidase in foods.

Food	Microorganism	Effect	Reference
Passion fruit juice	Aspergillus niger	Linalool, benzyl alcohol, and benzaldehyde levels increased in a passion fruit juice.	[158]
Fruit juices and wines	Candida molischiana	Increased the levels of linalool, benzyl alcohol, and 2-phenylethanol in wine and some fruit juices under β-glucosidase action.	[152]
Red grape Cabernet Gernischt (Vitis vinifera L. cv.)	Trichosporon asahii	Volatile flavor compounds in the β-glucosidase-treated samples were significantly increased.	[159]
Strawberry glycosidic extract	Aspergillus aculeatus, Aspergillus foetidus, Aspergillus japonicus, Aspergillus niger, Aspergillus tubingensis	Liberated volatiles (2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol)) or cinnamic acid contributed to the flavor of fresh strawberries.	[160]
Fermented glutinous rice	Aspergillus cristatum, Aspergillus niger, Aspergillus oryzae	Modified the flavor metabolism in rice by releasing linalool oxides, β-ionone, and geraniol compounds.	[161]
Fu brick tea	Aspergillus, Candida, Debaryomyces, Penicillium, Unclassified_k_Fungi, Unclassified_o_ Saccharomycetales	Linalool, acetophenone, and methyl salicylate were identified as key volatiles contributors to the “fungal flower”, “flower”, and “mint” attributes; cedrol contributed to the “woody” attribute, and twelve alcohols and aldehydes were related to the “green” attribute during the manufacturing process.	[162]
Green tea	Aspergillus niger	Increased concentrations of cis-3-hexenol, hexanol, geraniol, and benzyl alcohol.	[163]
Craft beer	Candida glabrata	Glucoside-binding terpenes provided the final beer product with unique floral and fruity characteristics.	[164]
Soy sauce	Aspergillus oryzae	Formation of flavors such as alcohols, acids, esters, aldehydes, furans, and pyrazines during soy sauce fermentation.	[165]