An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the corresponding monoglycosides by cleavage at a glycoside bond, and, in a second stage, an enzymatic hydrolysis of the product of the first stage is performed with at least one enzyme other than or identical to that/those of the first stage and designed to liberate the aroma components and aromas by cleavage of the aglycone-carbohydrate linkage bond. A vegetable material derived from a fruit such as grape or an aromatic or flowering plant, as well as their derivatives and by-products, is chosen as a glycosidic substrate. Terpenols such as geraniol, linalol, nerol and the like, terpene polyols and alcohols such as phenyl ethyl alcohol and benzyl alcohol, or the like, are obtained, in particular, as aroma components or aromas.
使用根据上述前体结构选择的至少一种酶,对含有至少一种上述前体的糖苷底物进行酶
水解,通过裂解糖苷键释放相应的
单糖苷,以及、在第二阶段,用至少一种与第一阶段的酶不同或相同的酶对第一阶段的产物进行酶
水解,目的是通过裂解
琼脂糖-
碳水化合物连接键释放香味成分和香气。可选择从
水果(如葡萄)或芳香植物或开花植物中提取的植物材料,以及它们的衍
生物和副产品作为糖苷底物。萜醇如
香叶醇、
芳樟醇、
橙花醇等,萜烯多元醇和醇如
苯乙醇和
苯甲醇等,尤其可以作为香味成分或
香料。