There is provided herein the methods for the taste profile for improving glucosylation terpenes glucosides (GTG), comprising: the cereal of germination and glucosylation terpenes glucosides a) is mixed to form GTG maslins in water, wherein the cereal includes amylase； B) temperature of mixture is adjusted to and is enough the temperature of activated Starch enzyme and is persistently enough to form the time of the mixture comprising glycosylation steviol glycoside, wherein the average number of the glucose unit of GTG reduces in GTG maslins.
