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Organic chemical compounds (also glucosides), which are contained in many flower and plant dyes such as flavonoids. They contribute to the strengthening of plant tissue as well as to detoxification, as they enable the plant to store toxic substances in a non-toxic form. Glycosides are compounds of sugars such as glucose with non-sugar components called aglycons. Anthocyanins, among others, can act as aglycons. Although glycosides are largely odourless and tasteless, they play a major role in the development of taste in grapes and wine through hydrolysis, which releases flavour substances. This is why they are also known as aroma precursors. The proportion of glycosides can be measured by means of the glycosyl-glucose assay. See also under aroma compounds.

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