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Influencing the level of glycosidically bound volatiles by feeding experiments with a Mentha x piperita L. cultivar


, : Influencing the level of glycosidically bound volatiles by feeding experiments with a Mentha x piperita L. cultivar. Flavour and Fragrance Journal 9(5): 261-263

M. piperita Black Mitcham leaf tissue was incubated with menthone for 7 h. Increases in the aglycone fraction, from 3.8% to 31.5% for menthol and from traces to 1.3% for neomenthol, resulted, indicating that the main portion of the exogenous precursor menthone was converted into a menthyl glycoside.

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