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Literature DB >> 9017925

Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation.

Abstract

The present paper reviews the occurrence of glycosidically bound aroma compounds in the plant kingdom and discusses different hypotheses concerning their role in plants. Emphasis is on biotechnological methods for flavor release and flavor enhancement through enzymatic hydrolysis of glycoconjugated aroma substances.

Entities: Disease

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Year: 1997 PMID： 9017925 DOI： 10.1007/bfb0102063

Source DB: PubMed Journal: Adv Biochem Eng Biotechnol ISSN： 0724-6145 Impact factor: 2.635

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Cited

23 in total

Review 1. Lactic acid bacteria as a potential source of enzymes for use in vinification.

Authors: Angela Matthews; Antonio Grimaldi; Michelle Walker; Eveline Bartowsky; Paul Grbin; Vladimir Jiranek
Journal: Appl Environ Microbiol Date: 2004-10 Impact factor: 4.792

2. Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains.

Authors: Bárbara Mercedes Bravo-Ferrada; Axel Hollmann; Natalia Brizuela; Danay Valdés La Hens; Elizabeth Tymczyszyn; Liliana Semorile
Journal: Folia Microbiol (Praha) Date: 2016-01-23 Impact factor: 2.099

10. Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey.

Authors: Okan Özkaya; Kemal Şen; Christophe Aubert; Ömür Dündar; Ziya Gunata
Journal: J Food Sci Technol Date: 2018-08-28 Impact factor: 2.701

Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation.

Review 1. Lactic acid bacteria as a potential source of enzymes for use in vinification.

2. Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains.

3. Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology.

4. Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine.

5. Tissue-Specific Apocarotenoid Glycosylation Contributes to Carotenoid Homeostasis in Arabidopsis Leaves.

6. Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts.

7. Glucosylation of the saffron apocarotenoid crocetin by a glucosyltransferase isolated from Crocus sativus stigmas.

8. Combined mass mapping and biochemical characterization of grape beta-glycosidase-enriched extract.

Review 9. Occurrence, biological activities and synthesis of kaurane diterpenes and their glycosides.

10. Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey.