Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review

Abstract Aroma is one of the most important quality criteria of fruit and wine products. It is known, that aroma compounds are present in fruit in a free state and in the form of glycosides. In this review, the effect of glycosidases on flavour recovery from glycosides in fruit juice production and in winemaking was discussed. Copyright © 2007 John Wiley & Sons, Ltd.