« Previous AbstractCompensation for herbivory by Cucumis sativus through increased photosynthetic capacity and efficiency    Next Abstract"Antidepressant exposure reduces body size, increases fecundity and alters social behavior in the short-lived killifish Nothobranchius furzeri" »

Nat Prod Res

Title:		Evaluation of Candida easanensis JK8 beta-glucosidase with potentially hydrolyse non-volatile glycosides of wine aroma precursors
Author(s):		Thongekkaew J; Fujii T; Masaki K; Koyama K;
Address:		"Faculty of Science, Department of Biological Science, Ubon-Ratchathani University , Ubon-Ratchathani , Thailand. Quality and Evaluation Research Division, National Research Institute of Brewing , Hiroshima , Japan. Graduate School of Biosphere Sciences, Hiroshima University , Higashi-hiroshima , Japan. Industrial Technology Center, Gifu Prefectural Government , Gifu , Japan. Analytical Research Division, National Research Institute of Brewing , Hiroshima , Japan"
Journal Title:		Nat Prod Res
Year:		2019
Volume:		20180606
Issue:		24
Page Number:		3563 - 3567
DOI:		10.1080/14786419.2018.1481845
ISSN/ISBN:		1478-6427 (Electronic) 1478-6419 (Linking)
Abstract:		"Important 'floral' aromas naturally occur in grapes predominantly as flavourless glycoconjugate precursors. Since these aroma compounds can be released by hydrolysis, different glycosidase enzymes can potentially contribute different aromas to wines. In this paper, the effects of crude and purified Candida easanensis JK8 beta-glucosidases on wine aroma precursors of Muscat of Alexandria grape powder were investigated by GC/MS combined with stir bar sorptive extraction (SBSE). A total of 19 bound volatile compounds were identified, including phenols, terpenes, aldehyde, ester and alcohols. The concentrations of terpenes especially nerol and geraniol, and beta-Damascenone, a C13-norisoprenoid, contributes fl owery and slightly fruity aromas were signi fi cantly increased in enzyme treated. These results suggest the potential application of this yeast beta-glucosidase as an aroma-enhancing enzyme in winemaking"
Keywords:		Candida/*enzymology/metabolism Gas Chromatography-Mass Spectrometry Glycosides/*metabolism Hydrolysis Odorants/*analysis Oman Terpenes/isolation & purification Vitis/metabolism Volatile Organic Compounds/chemistry/isolation & purification Wine/*analysis b;
Notes:		"MedlineThongekkaew, Jantaporn Fujii, Tsutomu Masaki, Kazuo Koyama, Kazuya eng England 2018/06/07 Nat Prod Res. 2019 Dec; 33(24):3563-3567. doi: 10.1080/14786419.2018.1481845. Epub 2018 Jun 6"