Figure 10.

Sequential enzymatic hydrolysis of disaccharide flavor precursors, STEP 1—the disaccharides: α-l-rhamnopyranosyl-β-d-glucopyranosides (designated Rha-Glc), α-l-arabinofuranosyl-β-d-glucopyranosides (designated Ara-Glc) and β-d-apiofuranosyl-β-d-glucopyranosides (designated Api-Glc), are cleaved by corresponding enzymes (α-l-rhamnosidase, α-l-arabinosidase and β-d-apiosidase) from the terpene residues (designated Terp), STEP 2—liberation of free linalool from a linalyl glycoside containing β-d-glucose, via acidic or enzymatic hydrolysis [adapted from Maicas and Mateo (Maicas and Mateo 2005)].