The potential of winemaking grape pomace by-products as a source of glycosidic aroma precursors that under enzymatic hydrolysis might release aroma compounds has been evaluated. Two different extraction methodologies, liquid–liquid and pressurized liquid extraction (LLE and PLE) were employed. Solid phase extraction (SPE)-GC-MS analysis of the hydrolyzed LLE glycosidic extract revealed 22 aroma compounds...
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