6533b83afe1ef96bd12a6f45
RESEARCH PRODUCT
Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae
R. Di StefanoM. Fernández-gonzálezsubject
Citronellolchemistry.chemical_classificationChromatographybiologyGlycosideGrapeSaccharomyces cerevisiaebiology.organism_classificationNorisoprenoidsSaccharomycesYeastGlycosidechemistry.chemical_compoundchemistryAroma precursorNerolGeraniolAromaFood Sciencedescription
Abstract Glycoconjugated aroma precursors from neutral grape varieties were fractionated on 5 g C18 RP cartridge. Each of the seven fractions collected was divided in three parts: first part was hydrolysed with Pectinol in order to determine total aromatic heterosides, while the second part was treated with an active strain of the yeast Saccharomyces cerevisiae UCLM 325 and the third part with acetonic powder of the same yeast strain. The studied strain proved effective in the hydrolysis of the heterosides of nerol and geraniol, cis-8-hydroxy-linalool, 8-hydroxy-dihydro-linalool, some benzenoids and some norisoprenoids derivatives such as vomifoliol and 3-oxo-α-ionol. Only whole cells are able to convert geraniol to citronellol.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-06-01 | LWT - Food Science and Technology |