Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar | Zendy

Mariko Nishikitani | Zendy; Kikue Kubota | Zendy; Akio Kobayashi | Zendy; Fumio Sugawara | Zendy

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Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar

Author(s) -

Mariko Nishikitani,

Kikue Kubota,

Akio Kobayashi,

Fumio Sugawara

Publication year - 1996

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.60.929

Subject(s) - aroma , chemistry , geraniol , camellia sinensis , glycoside , linalool , amberlite , high performance liquid chromatography , hydrolysis , chromatography , food science , organic chemistry , botany , essential oil , biology , adsorption

A new glycosidic aroma precursor was isolated from green tea leaves (Camellia sinensis var. sinensis cv. Yabukita) along with the known primeverosides of cis-linalool 3,6-oxide, linalool and geraniol. These glycosides were separated by chromatographic isolation on Amberlite XAD-2, ODS flash chromatography, and finally HPLC. The chemical structure of the new unknown glycoside was confirmed as geranyl 6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranoside (geranyl beta-vicianoside) by spectrometric analyses and by an enzymatic hydrolysis with glycosidase followed by GC-MS and HPLC analyses. Moreover the vicianoside was hydrolyzed with acetone powder obtained from fresh tea leaves to generate the same compounds, suggesting this glycoside to be a tea aroma precursor.

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