Glucosylated terpene glycosides

A method of improving a taste of a plant extract, the method comprising:

• a) mixing a maltodextrin with a plant extract containing terpene glycosides in aqueous solution to form a mixture comprising the plant extract containing glycosides and maltodextrin;
• b) maintaining the mixture at a pH ranging from 4 to 8;
• c) adding a transglucosylation enzyme to the mixture;
• d) adjusting a temperature of the mixture sufficiently to activate the transglucosylation enzyme;
• e) allowing a transglucosylation reaction in the mixture to form a glucosylated terpene glycoside mixture;
• f) heating the glucosylated terpene glycoside mixture to a temperature sufficient to inactivate the transglucosylation enzyme;
• g) mixing a malted cereal with the glucosylated terpene glycoside mixture in an aqueous medium to form a glucosylated terpene glycoside and malted cereal mixture wherein the malted cereal comprises a glycosidase;
• h) adjusting a temperature of the mixture to a temperature sufficient to activate the glycosidase and for a time sufficient to allow for a hydrolysis reaction to proceed and to form a hydrolyzed mixture comprising a glucosylated terpene glycosides having a reduced average number of glucose units;
• and
• i) optionally heating the hydrolyzed mixture to a temperature sufficient to deactivate the glycosidase.