Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

The mechanism of action of α- l-arabinofuranosidase, α- l-rhamnopyranosidase, and β- d-glucopyranosidase on p-nitrophenyl and grape monoterpenyl disaccharide-glycosides has been studied. First, the (1→6) linkage is cleaved by either α- l-arabinofuranosidase or α- l-rhamnosidase, and arabinose, rhamnose, and the corresponding monoterpenyl β- d-glucosides are released. Subsequently, liberation of monoterpenol takes place after action of β- d-glucosidase. The possible use of these glycosidases for the enhancement of the aroma of grape juice and derived beverages is emphasised.