Identification and accumulation of 1-O-trans-cinnamoyl-beta-D-glucopyranose in developing strawberry fruit (Fragaria ananassa Duch cv Kent)

Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-O-trans-cinnamoyl-beta-D-glucopyranose. Isolation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties, NMR spectroscopy data, and specific beta-glucosidic cleavage. The accumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-beta-D-glucopyranose was observed 21 days after anthesis and was related to general phenylpropanoid metabolism. 1-O-trans-Cinnamoyl-beta-D-glucopyranose is discussed as a metabolic link between phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coumaroyl-beta-D-glucopyranose formation. The cinnamoyl ester may be the true precursor of volatile cinnamates in strawberry flavor.