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

被引：225
作者：
Sarry, JE
Günata, Z
机构：
[1] Univ Montpellier 2, ENSAM, INRA,Ingn React Biol Bioprod, UMR,UMII, F-34095 Montpellier 5, France
[2] Univ Penn, Plant Sci Inst, Dept Biol, Philadelphia, PA 19104 USA
来源：
FOOD CHEMISTRY | 2004年 / 87卷 / 04期
关键词：
glycosides; aroma; glycosidases; fruits; plants; aroma enhancement;
D O I：
10.1016/j.foodchem.2004.01.003
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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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页码：509 / 521
页数：13
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