Study of the glycosidic aroma compounds of stawberry and their enzymatic liberation | Etude des aromes de la fraise et de leur liberation enzymatique
2001
Groyne, J.
The glycosidic aroma compounds are widely present in a variety of fruit. Their enzymatic hydrolysis allows the liberation of additional flavour which can be usable. Glycosidic precursors occurring in strawberries were pointed out and characterized by extraction and identification of aglycone- and sugar moieties. The qualitative and quantitative importance of these compounds compared with free volatiles was proved. Study of the evolution of glycosides during fruit development was carried out in order to clear up the role of conjugated flavours. The occurrence of glycosidase activities in strawberries and their impact on the liberation of this aroma potential were investigated. The use of the studied system was applied on strawberry based products in order to verify the usefulness of the new knowledge and to give evidence of the advantage of additional flavour liberation from glycosides in such products
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