| Title: | Glycosidically bound aroma precursors in fruits: A comprehensive review |
| Author(s): | Liang Z; Fang Z; Pai A; Luo J; Gan R; Gao Y; Lu J; Zhang P; |
| Address: | "School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia. Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China" |
| DOI: | 10.1080/10408398.2020.1813684 |
| ISSN/ISBN: | 1549-7852 (Electronic) 1040-8398 (Linking) |
| Abstract: | "Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance and recover the flavor of products. This review summarizes the fruit-derived aroma glycosides in different aspects including chemical structures, enzymatic hydrolysis, biosynthesis and occurrence. Aroma glycosides structurally involve an aroma compound (aglycone) and a sugar moiety (glycone). They can be hydrolyzed to release free volatiles by endo- and/or exo-glucosidase, while their biosynthesis refers to glycosylation process using glycosyltransferases (GTs). So far, aroma glycosides have been found and studied in multiple fruits such as grapes, mangoes, lychees and so on. Additionally, their importance in flavor perception, their utilization in food flavor enhancement and other industrial applications are also discussed. Aroma glycosides can enhance flavor perception via hydrolyzation by beta-glucosidase in human saliva. Moreover, they are able to impart product flavor by controlling the liberation of active volatiles in industrial applications. This review provides fundamental information for the future investigation on the fruit-derived aroma glycosides" |
| Keywords: | Flavoring Agents Fruit Glycosides Humans Odorants/analysis Taste *Vitis *Volatile Organic Compounds Applications aroma glycosides biosynthesis enzymatic hydrolysis; |
| Notes: | "MedlineLiang, Zijian Fang, Zhongxiang Pai, Ahalya Luo, Jiaqiang Gan, Renyou Gao, Yu Lu, Jiang Zhang, Pangzhen eng Review 2020/09/04 Crit Rev Food Sci Nutr. 2022; 62(1):215-243. doi: 10.1080/10408398.2020.1813684. Epub 2020 Sep 3" |
