Articles
NATURAL GLYCOSIDES AS POTENTIAL ODORANTS AND FLAVORANTS.
Article number
344_3
Pages
17 – 28
Language
Abstract
Both chemically and physiologically, the natural glycosides are distinguished more by their aglycone portions than by their glycosyl portions.
Thus the terpenoid profiles of grape varieties and wines form the basis for their flavoring characteristics.
It has been reported recently [1] that the aromatic components of some grape varieties and wines are present as free or glycosidically bound monoterpenols.
The free monoterpenes are present in different quantities in different grape varieties: in Muscat in particular, they form the major part of the aroma and consist essentially of terpenols in various states of oxidation and of terpenoid polyols [2,3,4].
Thus the terpenoid profiles of grape varieties and wines form the basis for their flavoring characteristics.
It has been reported recently [1] that the aromatic components of some grape varieties and wines are present as free or glycosidically bound monoterpenols.
The free monoterpenes are present in different quantities in different grape varieties: in Muscat in particular, they form the major part of the aroma and consist essentially of terpenols in various states of oxidation and of terpenoid polyols [2,3,4].
The nonvolatile, glycosidically bound terpenols in wines have been isolated and characterized by several investigators [1,5]. The distribution of monoterpene glycosides in various plants, their structures and
Authors
R. Ikan, V. Weinstein, Y. Milner, B. Bravdo, O. Shoseyov, D. Segal, A. Altman, I. Chet
Keywords
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