Isolation and structural elucidation of aroma constituents bound as glycosides from sage (Salvia officinalis)

被引：19

作者：

Wang, MF

Shao, Y

Huang, TC

Wei, GJ

Ho, CT

机构：

[1] Rutgers State Univ, Cook Coll, Dept Food Sci, New Brunswick, NJ 08901 USA

[2] Natl Pingtung Univ Sci & Technol, Dept Food Sci & Technol, Pingtung 912, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 07期

关键词：

sage; flavor precursors; monoterpenes; C-13; norisoprenoid; Salvia officinalis;

D O I：

10.1021/jf980160i

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Four glycosidic bound flavor precursors, (1S,2R,4R)-1,8-epoxy-p-menthan-2-yl-O-beta-D-glucopyranoside, (6R,9R)-3-oxo-alpha-ionol beta-D-glucopyranoside, (6R,9S)-3-oxo-alpha-ionol beta-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

引用

页码：2509 / 2511

页数：3

共 21 条

[1] CHARACTERIZATION OF GLYCOSIDICALLY BOUND AROMA COMPOUNDS IN THE AFRICAN MANGO (MANGIFERA-INDICA L)
ADEDEJI, J
HARTMAN, TG
LECH, J
HO, CT
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (04) : 659 - 661
[2] Boelens MH, 1991, VOLATILE COMPOUNDS F, P449
[3] Bourquelot E, 1913, CR HEBD ACAD SCI, V157, P72
[4] THE ISOMERIC 1,3,3-TRIMETHYL-2-OXABICYCLO[2.2.2]OCTAN-6-OLS (2-HYDROXY-1,8-CINEOLES)
CARMAN, RM
FLETCHER, MT
[J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1984, 37 (05) : 1117 - 1122
[5] HALOGENATED TERPENOIDS .20. THE 7 MONOCHLOROCINEOLES
CARMAN, RM
FLETCHER, MT
[J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1983, 36 (07) : 1483 - 1493
[6] Crouzet J., 1997, FUNCTIONALITY FOOD P, P179
[7] GULDNER A, 1991, J AGR FOOD CHEM, V39, P2142
[8] HO CT, 1990, FLAVOUR SCIENCE AND TECHNOLOGY, P77
[9] 3-HYDROXY-5,6-EPOXY-BETA-IONOL BETA-D-GLUCOPYRANOSIDE AND 3-HYDROXY-7,8-DIHYDRO-BETA-IONOL BETA-D-GLUCOPYRANOSIDE - NEW C-13 NORISOPRENOID GLUCOCONJUGATES FROM SLOE TREE (PRUNUS-SPINOSA L) LEAVES
HUMPF, HU
SCHREIER, P
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (10) : 1898 - 1901
[10] GLYCOSIDICALLY BOUND AROMA COMPOUNDS IN THE FRUITS OF PRUNUS SPECIES - APRICOT (PRUNUS-ARMENIACA L), PEACH (P-PERSICA, L), YELLOW PLUM (P-DOMESTICA, L SSP SYRIACA)
KRAMMER, G
WINTERHALTER, P
SCHWAB, M
SCHREIER, P
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (04) : 778 - 781

← 1 2 3 →