Isolation of two glucosidic precursors of beta-damascenone from riesling wine

被引：15

作者：

Baderschneider, B ^{[1
]}

Skouroumounis, G ^{[1
]}

Winterhalter, P ^{[1
]}

机构：

[1] UNIV ERLANGEN NURNBERG,INST PHARM & LEBENSMITTELCHEM,D-91052 ERLANGEN,GERMANY

来源：

NATURAL PRODUCT LETTERS | 1997年 / 10卷 / 02期

关键词：

Vitis vinifera cv. Riesling; wine; beta-damascenone; glucosidic precursor;

D O I：

10.1080/10575639708043724

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：

The 9-O-beta-D-glucopyranoside of 3-hydroxy-7,8-didehydro-beta-ionol (1) was isolated together with the respective 3-O-beta-D-glucopyranoside 2 from a XAD-2 isolate of Riesling wine. After acetylation and subsequent purification by high performance liquid chromatography, each of the novel wine constituents was characterized as its peracetate. The implication of glucosides 1 and 2 in the formation of wine aroma compounds is discussed.

引用

页码：111 / 114

页数：4

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