(Z)-3-Hexenyl and trans-Linalool 3,7-oxide .BETA.-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar.

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  • NISHIKITANI Mariko
    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
  • WANG Dongmei
    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
  • KUBOTA Kikue
    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
  • KOBAYASHI Akio
    Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
  • SUGAWARA Fumio
    Department of Applied Biological Science, Science University of Tokyo

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Other Title
  • (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as aroma precursors from Leaves of a Green Tea Cultivar
  • Z 3 Hexenyl and trans-Linalool 3 7 oxide ベータ Primeverosides Isolated as aroma precursors from Leaves of a Green Tea Cultivar
  • (<i>Z</i>)-3-Hexenyl and<i>trans</i>-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar

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6-O-β-D-Xylopyranosyl-β-D-glucopyranosides (β-primeverosides) of (Z)-3-hexenol and trans-linalool 3,7-oxide were newly isolated from fresh leaves of a tea cultivar (Camellia sinensis var. sinensis cv. Yabukita). In addition, the already identified β-primeverosides of benzyl alcohol, methyl salicylate, and trans-linalool 3,6-oxide from an oolong tea cultivar were isolated from the Yabukita cultivar. It was confirmed that all aglycones of the linalool oxide glycosides isolated here were of the optically active S-form by chiral GC after enzymatic hydrolysis with glycosidase.<br>

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