ABSTRACT
Glycosides are defined as compounds in which one or more sugars are combined with nonsugar molecules through glycosidic linkage. Terpene glycosides are terpenoids in which one or more hydroxy functions are glycosylated. Terpene glycosides are present in a variety of plant sources. The enzymatic glycosylation of terpenoids is more useful due to the regio- and stereoselectivity of the biocatalyst as well as the mildness of the reaction conditions as compared to the chemical methods. Monoterpenoids such as linalool, citronellol and geraniol are generally identified as powerful aromatic compounds present in flowers, leaves and fruits of the plant sources. The glycoside is produced via a condensation reaction of menthol with acetobromoglucose based on the Koenig-Knorr method. The most common type of glycosides present in grapes is produced by the combination of a terpene molecule with a glucose molecule or disaccharide.
