Glycosidically bound aroma components from sour cherry

Schwab, Wilfried; Scheller, G.; Schreier, Peter

doi:10.1016/0031-9422(90)85126-z

Cited by 41 publications

(18 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Its molecular formula was proposed as C 16 24,25 The 1 H and 13 C spectra of 2 were assigned unambiguously by two-dimensional NMR spectra ( 1 H-1 H COSY, HMQC and HMBC), which led to the revision of chemical shifts of C-1, C-2, C-5 and C-8 24 and H-7, H-9, H-4 0 and H-5 0 . 25 Compounds 3 and 4 were determined to be 3,4-dihydroxyl benzoic acid (3) and (E)-caffeic acid (4), respectively, based on their 1 H and 13 C chemical shifts.…”

Section: Resultsmentioning

confidence: 99%

NMR assignments and single‐crystal X‐ray diffraction analysis of deoxyloganic acid

Teng¹,

Wang²,

Wu³

et al. 2004

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

7-Deoxyloganic acid (1), citrusin C (2), 3,4-dihydroxyl benzoic acid (3) and (E)-caffeic acid (4) were isolated from the water-soluble fraction of ethanol extracts of Morina nepalensis var. alba Hand.-Mazz. and their structures were determined on the basis of spectroscopic evidence. The total assignments of 1H and 13C NMR spectra of 1 in solvents CD3OD, D2O and CDCl3 were reported, in addition to the single-crystal X-ray diffraction analysis of its tetraacetate 1a. All compounds were obtained from Morina genus for the first time.

show abstract

Section: Resultsmentioning

confidence: 99%

NMR assignments and single‐crystal X‐ray diffraction analysis of deoxyloganic acid

Teng¹,

Wang²,

Wu³

et al. 2004

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

show abstract

“…For Modified from Ref. [113] instance, a-L-arabinofuranosidase (EC 3.2.1.55) and b-Dglucopyranosidase (bG, EC 3.2.1.21) are currently produced on an industrial scale from A. niger [3], and are used in the aromatization of musts, wines and other alcoholic beverages [12,105].…”

Section: A-l-afases and Wine Industrymentioning

confidence: 99%

“…and fruit juices (apple, apricot, peach, papaya, passion fruit etc.) [12,105] are linked to disaccharide moieties, in which the major terminal non-reducing sugar is a-Larabinofuranose which can be released by the action of a-L-AFases [12]. It is now clear that the glycosidically bound volatiles can be released by sequential enzymatic hydrolysis in two stages.…”

Section: A-l-afases and Wine Industrymentioning

confidence: 99%

α-l-Arabinofuranosidases: the potential applications in biotechnology

Numan

Bhosle

2005

J IND MICROBIOL BIOTECHNOL

160

View full text Add to dashboard Cite

Recently, alpha-L-arabinofuranosidases (EC3.2.1.55) have received increased attention primarily due to their role in the degradation of lignocelluloses as well as their positive effect on the activity of other enzymes acting on lignocelluloses. As a result, these enzymes are used in many biotechnological applications including wine industry, clarification of fruit juices, digestion enhancement of animal feedstuffs and as a natural improver for bread. Moreover, these enzymes could be used to improve existing technologies and to develop new technologies. The production, mechanisms of action, classification, synergistic role, biochemical properties, substrate specificities, molecular biology and biotechnological applications of these enzymes have been reviewed in this article.

show abstract

“…1999). This is certainly important for lambic and gueuze beers, where glycosides from added sour cherries or raspberries (Schwab et al. 1990; Pabst et al.…”

Section: Introductionmentioning

confidence: 99%

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts

et al. 2007

View full text Add to dashboard Cite

Aims: The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds. Methods and Results: A screening for glucoside hydrolase activity of 58 brewing yeasts belonging to the genera Saccharomyces and Brettanomyces was performed. The studied Saccharomyces brewing yeasts did not show 1,4‐β‐glucosidase activity, but a strain dependent β‐glucanase activity was observed. Some Brettanomyces species did show 1,4‐β‐glucosidase activity. The highest constitutive activity was found in Brettanomyces custersii. For the most interesting strains the substrate specificity was studied and their activity was evaluated in fermentation experiments with added hop glycosides. Fermentations with Br. custersii led to the highest release of aglycones. Conclusions: Pronounced exo‐β‐glucanase activity in Saccharomyces brewing yeasts leads to a higher release of certain aglycones. Certain Brettanomyces brewing yeasts, however, are more interesting for hydrolysis of glycosidically bound volatiles of hops. Significance and Impact of the Study: The release of flavour active compounds from hop glycosides opens perspectives for the bioflavouring and product diversification of beverages like beer. The release can be enhanced by using Saccharomyces strains with high exo‐β‐glucanase activity. Higher activities can be found in Brettanomyces species with β‐glucosidase activity.

show abstract

Glycosidically bound aroma components from sour cherry

Cited by 41 publications

References 15 publications

NMR assignments and single‐crystal X‐ray diffraction analysis of deoxyloganic acid

NMR assignments and single‐crystal X‐ray diffraction analysis of deoxyloganic acid

α-l-Arabinofuranosidases: the potential applications in biotechnology

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts

Contact Info

Product

Resources

About