Attractive but Toxic: Emerging Roles of Glycosidically Bound Volatiles and Glycosyltransferases Involved in Their Formation.
Sign Up to like & getrecommendations! Published in 2018 at "Molecular plant"
DOI: 10.1016/j.molp.2018.09.001
Abstract: Plants emit an overabundance of volatile compounds, which act in their producers either as appreciated attractants to lure beneficial animals or as repellent toxins to deter pests in a species-specific and concentration-dependent manner. Plants have… read more here.
Keywords: plant; toxic emerging; emerging roles; attractive toxic ... See more keywords
Study of Glycosidically Bound Volatile Precursors as Variety Markers to Reveal Not-Allowed Practices in White Wines Winemaking.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c09053
Abstract: Liquid chromatography/high-resolution mass spectrometry (LC/HRMS) can provide identification of grape metabolites which are variety markers. White grapes are poorer in polyphenolics, and the main secondary metabolites which contribute the sensorial characteristics of wines are the… read more here.
Keywords: variety; glycosidically bound; variety markers; bound volatile ... See more keywords
Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2064422
Abstract: Fruit aroma makes an initial flavor impression and largely determines the consumer preference and acceptance of fruit products. Free volatile organic compounds (FVOCs) directly make up the characteristic aromas of fruits. While glycosidically bound volatile… read more here.
Keywords: aroma; glycosidically bound; fruit; aroma compounds ... See more keywords
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26041193
Abstract: This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of… read more here.
Keywords: effect; free glycosidically; volatile compounds; ultrasound treatment ... See more keywords