IDENTIFICATION AND ACCUMULATION OF 1-O-TRANS-CINNAMOYL-BETA-D-GLUCOPYRANOSE IN DEVELOPING STRAWBERRY FRUIT (FRAGARIA-ANANASSA-DUCH CV KENT)

Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-O-trans-cinnamoyl-beta-D-glucopyranose. Is olation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties , NMR spectroscopy data, and specific beta-glucosidic cleavage. The ac cumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-beta-D-glucopyranose was observed 21 days after a nthesis and was related to general phenylpropanoid metabolism. 1-O-tra ns-Cinnamoyl-beta-D-glucopyranose is discussed as a metabolic link bet ween phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coum aroyl-beta-D-glucopyranose formation. The cinnamoyl ester may be the t rue precursor of volatile cinnamates in strawberry flavor.