Journal
FOOD CHEMISTRY
Volume 87, Issue 4, Pages 509-521Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.01.003
Keywords
glycosides; aroma; glycosidases; fruits; plants; aroma enhancement
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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 discused. (C) 2004 Elsevier Ltd. All rights reserved.
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