✦ LIBER ✦
Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review
✍ Scribed by Eugeniusz Pogorzelski; Agnieszka Wilkowska
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 106 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0882-5734
- DOI
- 10.1002/ffj.1784
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
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 © 2007 John Wiley & Sons, Ltd.