Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes

Food Chemistry

Volumn 190, Issue , 2016, Pages 412-418

  Dziadas, Mariusz ^a,b   Jeleń, Henryk H ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b WROCLAW MEDICAL UNIVERSITY   (Poland)

Author keywords

Bound flavor compounds; Grape; Terpenyl D glycopyranosides; Wine

Indexed keywords

FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; GLYCOSIDES; HYDROLYSIS; MASS SPECTROMETRY; MONOTERPENES; SUGARS; TERPENES; WINE;

ACID HYDROLYSIS; AGLYCONES; CITRONELLOL; DEGREE OF HYDROLYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAPE; MODEL SYSTEM; PEAK AREA;

ENZYMATIC HYDROLYSIS;

AGLYCONE; BUFFER; CITRONELLOL; FLAVORING AGENT; GERANIOL; GLYCOPYRANOSIDE; GLYCOSIDE; MYRTENYLO BETA DEXTRO GLYCOPYRANOSIDE; NEROL; TERPENE; TERPENYL BETA DEXTRO GLYCOPYRANOSIDE DERIVATIVE; UNCLASSIFIED DRUG;

ACID HYDROLYSIS; ARTICLE; DECOMPOSITION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS FRAGMENTOGRAPHY; NONHUMAN; PH; SYNTHESIS; TEMPERATURE; TIME OF FLIGHT MASS SPECTROMETRY; CHEMISTRY; COMPARATIVE STUDY; VITIS;

VITACEAE;

FLAVORING AGENTS; GLYCOSIDES; HYDROLYSIS; MONOTERPENES; TERPENES; VITIS;

EID: 84930958774     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.089     Document Type: Article

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