PT  - JOURNAL ARTICLE
AU  - Anna K. Hjelmeland
AU  - Susan E. Ebeler
TI  - Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review
AID  - 10.5344/ajev.2014.14104
DP  - 2015 Feb 01
TA  - American Journal of Enology and Viticulture
PG  - 1--11
VI  - 66
IP  - 1
4099  - http://www.ajevonline.org/content/66/1/1.short
4100  - http://www.ajevonline.org/content/66/1/1.full
SO  - Am. J. Enol. Vitic.2015 Feb 01; 66
AB  - Volatile aroma compounds in plants are typically found both as “free” and “bound” to a sugar moiety. When bound, these compounds are not odor active; however, upon hydrolysis of the glycoside, these compounds may then be volatilized. In grapes and wine, a large proportion of volatile aroma compounds are found in the bound form. A review of glycosides in grapes and in wine is presented with a focus on identified glycoside structures, their biosynthesis, their potential roles in the plant, and methods for their analysis. Studies of these compounds and their concentration changes during the winemaking process are discussed.