The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may...

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Detalles Bibliográficos
Autores principales: Caffrey, Andrew, Ebeler, Susan E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146117/
https://www.ncbi.nlm.nih.gov/pubmed/33923228
http://dx.doi.org/10.3390/foods10050935

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146117/
https://www.ncbi.nlm.nih.gov/pubmed/33923228
http://dx.doi.org/10.3390/foods10050935

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