Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review

Aroma is one of the most important quality criteria of fruit and wine products. It is known, that aroma compounds are present in fruit in a free state and in the form of glycosides. In this review, the effect of glycosidases on flavour recovery from glycosides in fruit juice production and in winemaking was discussed. Copyright (C) 2007 John Wiley & Sons, Ltd.