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Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation
P Winterhalter1, G K Skouroumounis
1Inst. für Pharmazie und Lebensmittelchemie, Universität Erlangen-Nürnberg, Germany.
Advances in Biochemical Engineering/Biotechnology
|January 1, 1997
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.