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Third-party-funded project

Flavour release from glycosidically bound precursors in fruits and other plant tissues

Project management at the University of Würzburg:

Participating scientists:

In order to reach the objective of the project, i.e. to recognize the still unexploited, rich potential of glycosidically bound flavour substances in plant tissues for subsequent industrial applications, the following studies were performed: (i) structural elucidation of glycoconjugated precursors and aglycons; (ii) enzymatic hydrolysis studies with characterization of the enzymes involved.
A high number of new precursors - glycosides, acylated glycosides, sugar esters, terpene phosphates and sulphates - were characterized. At the same time, enzymic, sensory and structural studies created the fundament for an effective flavour production from their bound forms.

Key words:
    Flavour precursors
    Flavour enzymes
    Bound flavours

Projekt period: from 12.1994 to 11.1997

Funding institution:
EU ,Granting date: 01.10.1994


Research area