[Correlation of cyanogenic glycosides with content of benzyl alcohol in cherry brandies (author's transl)].
A clear correlation between cyanogenic glycosides and the content of benzyl alcohol in fermented mash of cherries was indicated by model experiments with amygdalin and fermenting yeast, cherry-stones with and without fermenting yeasts as well as bitter and sweet almonds. These correlations proofed that benzyl alcohol has to be regarded as a metabolic product of mandelonitrileglycosides.
D000434:Alcoholic Beverages / Q000032:analysis*; D001592:Benzyl Alcohols / Q000032:analysis*; D001593:Benzyl Compounds / Q000032:analysis*; D005285:Fermentation; D005638:Fruit; D006027:Glycosides / Q000032:analysis*
D001592:Benzyl Alcohols; D001593:Benzyl Compounds; D006027:Glycosides
Bedeutung der Cyanglykoside für den Benzylalkoholgehalt in Kirschbränden