Glycosyl-glucose

Hunt, J.V., Dean, R.T. and Wolff, S. (1988). Hydroxyl radical production and autoxidative glycosylation. Glucose oxidation as the cause of protein damage in the experimental glycation model of diabetes mellitus and ageing. Biochem. J. 256, 205-212. 

Zoecklein, B.W., Marcy, J.E., Williams, J.M. Jasinsky, Y. (1997b). Effect of native strain of Saccharomyces cerevisiae on glycosyl-glucose, potential volatile terpenes, and selected aglycones of White Riesling (Vitis vinifera L.) wines. J. Eood Comp. Anal., 10, 55-65. 

Hand, R, Cynkar, W., Francis, I., WHliams, R, Coombe, B. (1996). Optimisation of methods for the determination of total and red-free glycosyl glucose in black grape berries of Vitis vinifera. Aust. J. Grape Wine Res., 2, 171-178. 

Williams, R.J., Cynkar, W, Erancis, I.L., Gray, J.D., Hand, RG., Coombe, B.G. (1995). Quantification of glycosides in grape juices and wines through a determination of glycosyl glucose. J. Agric. Food Chem., 43, 121-128. 

Glycosyl-Glucose (G-G) analysis. The skin extracts and juices were assayed for total G-G (3 mL of skin extracts, and 10 mL of juices taken for analysis) and anthocyanin concentration (1 mL taken for analysis) using procedures set out in Hand Qtal (17),... 

Acid hydrolysates were added to a low aroma intensity white wine (ie the base wine), and the aroma properties of these samples were assessed by sensory descriptive analysis. In addition, the glycoside isolates from the Australian vineyards were subjected to glycoside hydrolase enzyme treatment, and duo-trio difference tests were performed on these hydrolysates added to a base wine. The volatile composition of each of the hydrolysates was investigated by GC/MS, and relationships between the two sets of data were determined. Finally, the glycoside concentration of each of the juices and skin extracts was determined by the glycosyl-glucose assay. 

The glycosyl-glucose (G-G) concentration of the juices and skin extracts. The... 

Figure 5. Regression of rotated component 1 of mean aroma attribute scores of glycoside hydrolysates on red free glycosyl-glucose concentration (G-G) of the juices and skin extracts that the glycosides were isolated from. The symbols used are explained in the caption to Figure 2. For sample codes see Table II.

Quantification of the Glycosylated Secondary Metabolites Through a Determination of the Glycosyl-Glucose (G-G). 

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