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glycosides (GB)

Organic chemical compounds (also called glucosides), which are found in many flower and plant dyes flavonoids are included. They contribute to the strengthening of the plant tissue as well as to the detoxification, because they allow the plant to store toxic substances in non-toxic form. Glycosides are compounds of sugars like glucose with extraneous ingredients called aglycones. As Aglykone can among other things the anthocyanins act. Although glycosides are largely odorless and tasteless, they play through hydrolysis in which flavors are released, a major role in the taste evolution in grapes and in wine. That's why they are also called flavor precursors designated. The proportion of glycosides can by means of Glycosyl-glucose assay be measured. See also below flavorings,

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