Process for obtaining aroma components and aromas from their pre

Details Process for obtaining aroma components and aromas from their pre Process for obtaining aroma components and aromas from their pre

1994-07-18

1996-11-12

Peselev, Elli

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435132, C12P 1944

Patent

active

055739261

ABSTRACT:
A method is disclosed for obtaining aroma components and aromas from their glycosidic precursors containing a .beta.-apioside with the use of .beta.-apiosidase.

REFERENCES:
Strauss et al., "Role of Monoterpenes in Grape and Wine Flavor," in T. H. Parliament et al. Biogeneration of Aromas, (1986) American Chemical Society, Washington, D.C., pp. 222-239.
Pisarnitskii, Chemical Abstracts 75: 128650c.
Drawert and Barton, J. Agric. Food Chem. (1978) 26: 765-766.
Gunata et al., "Sequential Enzymic Hydrolysis of Potentially Aromatic Glycosides from Grape," Carbohydrate Research (1988) 184: 139-149.
Cordonnier et al., Connaissance De La Vigne Et Du Vin (1989) 23: 7-23.
Bitteur et al., J. Sci. Food Agric. (1989) 47: 341-352.
Brillouet et al., J. Agric. Food Chem. (1989) 37: 910-912.
Voirin et al., "Novel Monoterpene Disaccharide Glycosides of Vitis vinifera Grapes", J. Agric. Food Chem., 38:1373-1378 (1990).
Dupin et al., "Production of .beta.-Apiosidase by Aspergillus niger: Partial Purification, Properties, and Effect on Terpenyl Apiosylglucosides from Grape", J. Agric. Food Chem., 40:1886-1891 (1992).

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