Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 245-254

  Wang, Yuxia ^a   Zhang, Chao ^a   Li, Jiming ^b   Xu, Yan ^c  

^a YIBIN UNIVERSITY   (China)

^b Changyu Group Co Ltd   (China)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Glucosidase; Anthocyanidin; Secondary structure; Wine aroma

Indexed keywords

ANTHOCYANIDIN; AROMATIC PRECURSORS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSIDASE; HEADSPACE SOLID PHASE MICRO EXTRACTIONS; SECONDARY STRUCTURES; SIGNIFICANT DIFFERENCES; WINE AROMAS;

AROMATIZATION; ASPERGILLUS; GAS CHROMATOGRAPHY; GLUCOSE; HYDROLYSIS; VOLATILE ORGANIC COMPOUNDS; WINE;

ANTHOCYANINS;

ALDEHYDE; ANTHOCYANIN; ANTHOCYANOSIDE; BETA GLUCOSIDASE; FLAVORING AGENT; KETONE; NORISOPRENOID; TERPENE DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME SPECIFICITY; HYDROLYSIS; KINETICS; MASS FRAGMENTOGRAPHY; PH; PROTEIN SECONDARY STRUCTURE; SOLID PHASE MICROEXTRACTION; WINE; WINE INDUSTRY;

ANTHOCYANINS; ASPERGILLUS NIGER; CELLULASES; FUNGAL PROTEINS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; TRICHOSPORON; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

ASPERGILLUS NIGER; TRICHOSPORON ASAHII; VITACEAE;

EID: 84874939830     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.044     Document Type: Article

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