SEQUENTIAL ENZYMIC HYDROLYSIS OF POTENTIALLY AROMATIC GLYCOSIDES FROM GRAPE

Article abstract of DOI:10.1016/0008-6215(88)80012-0

The mechanism of action of α-L-arabinofuranosidase, α-L-rhamnopyranosidase, and β-D-glucopyranosidase on p-nitrophenyl and grape monoterpenyl disaccharide-glycosides has been studied.First, the (1->6) linkage is cleaved by either α-L-arabinofuranosidase or α-L-rhamnosidase, and arabinose, rhamnose, and the corresponding monoterpenyl β-D-glucosides are released.Subsequently, liberation of monoterpenol takes place after action of β-D-glucosidase.The possible use of these glycosidases for the enhancement of the aroma of grape juice and derived beverages is emphasised.