Glycosidically bound flavouring substance

Pectinase Mixed Pectinase and 6-Glycosidase Aspergillus Niger Liberation of Glycosidically Bound Flavour Substances from Plant Tissue... 

As shown above flavour substances may be mobilized by destruction of cells and framing structures of plants and by extraction of flavour materials dissolved in the plant juices. In addition, flavour precursors may also be liberated from covalent bonds [18a], The majority of these bonds are glycosidic links of flavour chemicals to molecular or particulate plant components. The enzymes used for cleavage of these bonds (p-glycosidases) tend to form equilibria of bound and free forms. 

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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