Glycosidically bound alcohols of blackcurrant juice (original) (raw)

Developments in Food Science, 2006

Abstract

The release of bound volatile alcohols of blackcurrant juice from the corresponding glycosides was studied enzymatically using β-glucosidase in two different ways. The enzyme was added either directly to the juice, or to an extract of glycosidic compounds that had been isolated from the juice by chromatography using Amberlite XAD-2. The two methods resulted in the same patterns of released

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