An insight into the glycosidically bound aroma compounds and biological activities in fruits and vegetables

Glycosides are a major source of untapped flavor in fruits and vegetables. This review aims to present an overview of the isolation and characterized of glycosidically bound aroma compounds in fruits and vegetables. The analytical techniques of glycosidically bound aroma compounds is discussed. The characterization of glycosidically bound aroma compounds is comprehensively included. In addition, the acidic and enzymic hydrolysis of glycosidically bound aroma compounds are reviewed as well as the liberation mechanisms. At last, the different biological activities of glycosidically bound aroma compounds were also summarized.