Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …

The importance of monoterpenes on varietal flavour of must and other fruit juices has been
reviewed. These compounds were mainly found linked to sugar moieties in grape juice and …

Aspergillus oryzae was found to secrete two distinct β-glucosidases when it was grown in
liquid culture on various substrates. The major form had a molecular mass of 130 kDa and …

Following a brief look at the structure and occurrence of glycosidic flavour precursors in
plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of …

The present paper reviews the occurrence of glycosidically bound aroma compounds in the
plant kingdom and discusses different hypotheses concerning their role in plants. Emphasis …

Abstract β-Xylosidases are hydrolytic enzymes which play an important role in xylan
degradation, hydrolyzing xylobiose and xylooligosaccharides to xylose from the non …

Cranberry pomace is a byproduct of the cranberry processing industry that can be targeted
for production of value-added phenolic ingredients. Bio-processing of pomace by a solid …

Cranberry pomace contains large amounts of phenolic glycosides, which are important
sources of free phenolics that have many food uses such as antioxidants, flavorings, and …

Cranberry pomace is a byproduct of the cranberry processing industry that can be targeted
for production of value-added phenolic ingredients. Bio-processing of pomace by solid state …

Background Recently, the increased demand of energy has strongly stimulated the research
on the conversion of lignocellulosic biomass into reducing sugars for the subsequent …