Formation of Aroma by Hydrolysis of Glycosidically Bound Components

摘要: SUMMARY Acid hydrolysis has been used in order to establish the presence of glycosidically bound components fruits. During this treatment, rearrangement reactions free monoterpene alcohols generally occur. This inconvenient may be avoided using enzymatic hydrolysis, however specificity enzymes requires previous knowledge structures compounds as substrates control reaction. Several components, glucosides, rutinosides and arabinoglucosides present grapes apricot were isolated, separated identified non destructive methods, MS-MS low energy CAD spectra HPLC. s-D-glucosidase, α-L-rhamnosidase, α-L-arabinase activities purified from several enzyme preparations. The kinetic studies α-L-rhamnosidase performed different more particularly terpenic alcohols. Catalytic efficiency a criteria for choice preparations able hydrolyse components. For example catalytic rhamnosidase activity hesperidinase is important towards linalyl s-D-rutinoside than geranyl β-D-rutinoside, substrate efficiently hydrolyzed by naringinase.