Glycosidically bound volatiles and flavor precursors in <i>Laurus nobilis</i> L.
A Kilic, H Kollmannsberger, S Nitz
article (Uluslararası, Hakemli) | Yazar(lar): A Kilic, H Kollmannsberger, S Nitz | Yıl: 2005 | Dergi/Kurum: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | İndeks: WOS.SCI | DOI: 10.1021/jf040373+ | Anahtar Kelimeler: Laurel, Laurus nobilis L., aglycons, glycosides, glycosidically bound volatiles — Özet: Glycosidically bo
Glycosidically bound volatile compounds in different parts (leaves and buds) of Laurus nobilis L. were investigated, After isolation of extracts obtained by Amberlite XAD-2 adsorption and methanol elution, glycosides were analyzed after enzymatic hydrolysis by GC-MS or directly after trifluoroacetyl (TFA) derivatization by GC-MS in El and NCl mode. In the leaves most of the glycosidically bound volatiles occur as beta-D-glucopyranosides. Among the disaccharides, primeverosides are predominant; smaller amounts of beta-D-L-arabinofuranosyl-beta-D-glucopyranosides, rutinosides, and vicianocides could also be identified. Major aglycons comprised benzyl alcohol, some linalool-diols, 2-hydroxy-1,8-cineole and its derivatives such as 2,3-dehydro-1,8-cineole, sobrerols, and menthadien-8-ols. Among the identified nor-carotenoids, 3-oxo-alpha-ionol, the corresponding 7,8-dihydro derivative, and vomifoliol are predominant in leaves. 3-Hydroxy-beta-damascone and 3-hydroxy-7,8-didehydro-beta-ionol, precursors of the sensorially active damascenone, were identified only in the buds.