Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review.
The importance of monoterpenes on varietal flavour of must and other fruit juices has been reviewed. These compounds were mainly found linked to sugar moieties in grape juice and wines, showing no olfactory characteristics. In this way, analytical techniques developed to study these compounds, in both free or glycosidically forms, are discussed. Mechanisms to liberate terpenes were studied, making a comparative study between acidic and enzymic hydrolysis of terpene glycosides; as enzymic hydrolysis seems to be the most natural way to liberate terpenes, the ability to use glycosidases from grapes, yeasts, bacterial or exogenous, i.e. fungal commercial preparations, were reviewed. Re-arrangements of terpenes after acidic hydrolysis of glycoconjugated are discussed as well as potential adverse effects of enzyme preparations.
Maicas
Sergi
S
Department of Food Science and Technology, Universidad Cardenal Herrera-CEU, Seminari s/n, 46113 Montcada, Spain.
Mateo
José Juan
JJ
D001419:Bacteria / Q000201:enzymology; D001628:Beverages; D005285:Fermentation; D005638:Fruit; D005658:Fungi / Q000201:enzymology; D006026:Glycoside Hydrolases / Q000737:chemistry / Q000378:metabolism; D006027:Glycosides / Q000737:chemistry* / Q000378:metabolism; D006868:Hydrolysis; D008956:Models, Chemical; D009812:Odorants; D013729:Terpenes / Q000737:chemistry* / Q000378:metabolism; D027843:Vitis / Q000737:chemistry / Q000201:enzymology; D014920:Wine; D015003:Yeasts / Q000201:enzymology; D001617:beta-Glucosidase / Q000378:metabolism
D006027:Glycosides; D013729:Terpenes; D006026:Glycoside Hydrolases; D001617:beta-Glucosidase