Journal
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Volume 37, Issue 4, Pages 467-473Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.lwt.2003.11.003
Keywords
aroma precursors; glycosides grape; Saccharomyces cerevisiae
Categories
Ask authors/readers for more resources
Glycoconjugated aroma precursors from neutral grape varieties were fractionated on 5g C18 RP cartridge. Each of the seven fractions collected was divided in three parts: first part was hydrolysed with Pectinol in order to determine total aromatic heterosides, while the second part was treated with an active strain of the yeast Saccharomyces cerevisiae UCLM 325 and the third part with acetonic powder of the same yeast strain. The studied strain proved effective in the hydrolysis of the heterosides of nerol and geraniol, cis-8-hydroxy-Iinalool, 8-hydroxy-dihydro-linalool, some berizenoids and some norisoprenoids derivatives Such as vomifoliol and 3-oxo-alpha-ionol. Only whole cells are able to convert geraniol to citronellol. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available