Glycosidic / glycosidically bound flavour compounds

DTncecco, N., Bartowsky, E,L, Kassara, S., Lante, A., SpettoU, P. Henschke, P.A. (2004). Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation. Pood Microbiol, 21, 257-265. 

Francis, I. L. The Role of Glycosidically-Bound Volatile Compounds in White Wine Flavour. PhD Thesis, The University of Adelaide, 1994. 

It is well-known that in plant tissues certain amounts of flavour compounds are bound as non-volatile sugar conjugates. Most of these glycosides are jS-glu-cosides, but there are other glycones like pentoses, hexoses, disaccharides and trisaccharides too [46]. Acylated glycosides and phosphate esters have also been reported [47, 48]. Information about the analysis of glycosides can be found in the work of Herderich et al. [49]. 

Vernin G, Parkdnyi C (1982) Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions. In Vernin G (ed) Chemistry of heterocyclic compounds in flavours and aromas. Ellis Horwood, Chichester, pp 151-207 Versini G, Dalla Serra A, DelPEva M, Scienza A, Rapp A (1988) Evidence of some glycosidically bound new monoterpenes and norisoprenoids in grapes. In Schreier P (eds) Bioflavor 87. de Gruyter, Berlin, pp 161-170... 

Diterpenic alcohols Diterpenic alcohols are present in nature as free compounds or bound in fatty acid esters and glycosides. They have no significance as flavourings, but may be precursors of flavour-active products. A number of diterpenoids are biologically active substances. Diterpenic alcohols known as gibberellins are found universally in plant tissues, and act as plant hormones. 

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