| Name | beta glucosidase |
|---|---|
| Synonyms | CBG; CBG; GLUC; CBGL 1; CBGL1; Cytosolic beta glucosidase; Cytosolic beta glucosidase like protein 1; GBA 3… |
| Name | eugenol |
|---|---|
| CAS | 2-methoxy-4-(2-propen-1-yl)phenol |
| PubMed | Abstract | RScore(About this table) | |
|---|---|---|---|
| 17216300 | Vijayakumar GR, Divakar S: Amyloglucosidase-catalyzed synthesis of eugenyl and curcuminyl glycosides. Biotechnol Lett. 2007 Apr;29(4):575-84. Epub 2007 Jan 10. Glycosylation of the phenolic group of the phenyl propanoid systems, eugenol 1 and 2, using an amyloglucosidase from Rhizopus and a beta-glucosidase from sweet almonds together with carbohydrates 3, 4, 5, 6 and 7) in di-isopropyl ether produced glycosides at 7-52% yields in 72 h. |
31(0,1,1,1) | Details |
| 11253641 | Jerkovic I, Mastelic J, Milos M: The effect of air-drying on glycosidically bound volatiles from seasonally collected origano (Origanum vulgare ssp. hirtum) from Croatia. Nahrung. 2001 Feb;45(1):47-9. After the purification of glycosidic fraction, the enzymatic hydrolysis with beta-glucosidase was performed. The seasonal variations of main aglycone contents from the fresh plant material were: thymoquinone (3.10-6.18 mg/kg), benzyl (1.33-3.62 mg/kg), 3,5,5-trimethyl-4-(3--1-buthenyl)-2-cyclohexen-1-on (0.51-3.35 mg/kg), 2-phenyl (0.42-2.98 mg/kg), eugenol (0.93-2.55 mg/kg), (0.70-1.40 mg/kg) and carvacrol (0.88-1.40 mg/kg). |
1(0,0,0,1) | Details |
| 18673394 | Daenen L, Sterckx F, Delvaux FR, Verachtert H, Derdelinckx G: Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers. FEMS Yeast Res. 2008 Nov;8(7):1103-14. Epub 2008 Jul 30. In contrast, the beta-glucosidase-positive B. custersii strain LD72 showed a more pronounced activity towards glycosides with aliphatic aromatic compounds and terpenoid Important contributors to sour cherry aroma such as benzaldehyde, linalool and eugenol were released during refermentation as shown by analytical tools. |
1(0,0,0,1) | Details |
| 18680304 | Kennison KR, Gibberd MR, Pollnitz AP, Wilkinson KL: Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. J Agric Food Chem. 2008 Aug 27;56(16):7379-83. Epub 2008 Aug 5. The concentrations of 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and eugenol were determined by gas chromatography-mass spectrometry and found to increase throughout the winemaking process. |
0(0,0,0,0) | Details |