Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Following a brief look at the structure and occurrence of glycosidic flavour precursors in plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of relevant glycosidases, as well as endogenous and exogenous glycosidases affecting flavour release in plants, in fr...

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Bibliographic Details
Published in:Food chemistry 2004, Vol.87 (4), p.509-521
Main Authors: Sarry, Jean-Emmanuel, Günata, Ziya
Format: Article
Language:English
Subjects:
Aroma
Aroma and flavouring agent industries
Aroma enhancement
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
Glycosidases
Glycosides
Plants
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Summary:Following a brief look at the structure and occurrence of glycosidic flavour precursors in plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of relevant glycosidases, as well as endogenous and exogenous glycosidases affecting flavour release in plants, in fruit juice processing and in winemaking. The constraints for technological applications and future prospects are discussed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.01.003