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Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review

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Abstract

The importance of monoterpenes on varietal flavour of must and other fruit juices has been reviewed. These compounds were mainly found linked to sugar moieties in grape juice and wines, showing no olfactory characteristics. In this way, analytical techniques developed to study these compounds, in both free or glycosidically forms, are discussed. Mechanisms to liberate terpenes were studied, making a comparative study between acidic and enzymic hydrolysis of terpene glycosides; as enzymic hydrolysis seems to be the most natural way to liberate terpenes, the ability to use glycosidases from grapes, yeasts, bacterial or exogenous, i.e. fungal commercial preparations, were reviewed. Re-arrangements of terpenes after acidic hydrolysis of glycoconjugated are discussed as well as potential adverse effects of enzyme preparations.

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Acknowledgements

This work was supported by Conselleria de Cultura, Educació i Esport, Generalitat Valenciana (Spain) project GV04B-175.

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  1. Department of Food Science and Technology, Universidad Cardenal Herrera-CEU, Seminari s/n, 46113, Montcada, Spain

    Sergi Maicas

  2. Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, 46100, Burjassot, Spain

    Sergi Maicas & José Juan Mateo

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  1. Sergi Maicas
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Maicas, S., Mateo, J. Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review. Appl Microbiol Biotechnol 67, 322–335 (2005). https://doi.org/10.1007/s00253-004-1806-0

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