M. Nishikitani et al., GERANYL -O-ALPHA-L-ARABINOPYRANOSYL-BETA-D-GLUCOPYRANOSIDE ISOLATED AS AN AROMA PRECURSOR FROM LEAVES OF A GREEN TEA CULTIVAR, Bioscience, biotechnology, and biochemistry, 60(5), 1996, pp. 929-931
A new glycosidic aroma precursor was isolated from green tea leaves (C
amellia sinensis var. sinensis cv. Yabukita) along with the known prim
everosides of cis-linalool 3,6-oxide, linalool and geraniol. These gly
cosides mere separated by chromatographic isolation on Amberlite XAD-2
, ODS hash chromatography, and finally HPLC. The chemical structure of
the new unknown glycoside was confirmed as geranyl -O-alpha-L-arabino
pyranosyl-beta-D-glucopyranoside (geranyl beta-vicianoside) by spectro
metric analyses and by an enzymatic hydrolysis with glycosidase follow
ed by GC-MS and HPLC anslyses. Moreover the vicianoside was hydrolyzed
with acetone powder obtained from fresh tea leaves to generate the sa
me compounds, suggesting this glycoside to be a tea aroma precursor.