GLYCOSIDICALLY BOUND AROMA COMPONENTS FROM SOUR CHERRY

被引：41
|
作者：
SCHWAB, W
SCHELLER, G
SCHREIER, P
机构：
[1] Universität Würzburg, D-8700 Würzburg, Am Hubland
来源：
PHYTOCHEMISTRY | 1990年 / 29卷 / 02期
关键词：
2-methoxy-4-(2-propenyl)phenyl β-d-glucoside; 2-phenylethyl; β-d-glucoside; 6-hydroxy-2,6-dimethyl-octa-2(E),7-dienyl β-d-glucoside; aroma metabolites; benzyl; bound aroma components; Prunus cerasus; Rosaceae; sour cherry;
D O I：
10.1016/0031-9422(90)85126-Z
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：
Benzyl β-d-glucoside, 2-phenylethyl β-d-glucoside, 6-hydroxy-2,6-dimethyl-octa-2(E),7-dienyl β-d-glucoside and 2-methoxy-4-(2-propenyl)phenyl β-d-glucoside were isolated from sour cherry fruit pulp by liquid chromatography. Identifications were performed, after per-O-methylation, by comparison of HRGC, HRGC-MS and HRGC-FTIR data with those of authentic β-d-glucosides synthesized under modified Koenigs-Knorr conditions. © 1990.
引用
收藏
页码：607 / 612
页数：6
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