(S)-LINALYL, 2-PHENYLETHYL, AND BENZYL DISACCHARIDE GLYCOSIDES ISOLATED AS AROMA PRECURSORS FROM OOLONG TEA LEAVES

被引：82

作者：

GUO, WF

HOSOI, R

SAKATA, K

WATANABE, N

YAGI, A

INA, K

LUO, SJ

机构：

[1] UNIV SHIZUOKA, FAC AGR, DEPT APPL BIOL CHEM, SHIZUOKA 422, JAPAN

[2] MINIST COMMERCE, HANGZHOU TEA PROC RES INST, HANGZHOU, PEOPLES R CHINA

[3] UNIV SHIZUOKA, GIFU UNIV, UNITED GRAD SCH AGR SCI, SHIZUOKA 422, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 08期

关键词：

D O I：

10.1271/bbb.58.1532

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Three glycosides, 6-O-beta-D-xylopyranosyl-beta-D-glucopyranosides (beta-primeverosides) of the aroma constituents, linalool, 2-phenylethanol, and benzyl alcohol, were isolated as aroma precursors from the tea leaves (Camellia sinensis var. sinensis cv. Shuixian and Maoxie, cultivars for oolong tea). The isolation was guided by acid or enzymatic hydrolysis, and subsequent GC and GC-MS analyses. The linalyl glycoside is the first example of naturally occurring (S)-linalyl beta-primvveroside.

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页码：1532 / 1534

页数：3

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