(S)-LINALYL, 2-PHENYLETHYL, AND BENZYL DISACCHARIDE GLYCOSIDES ISOLATED AS AROMA PRECURSORS FROM OOLONG TEA LEAVES

Three glycosides, 6-O-beta-D-xylopyranosyl-beta-D-glucopyranosides (be ta-primeverosides) of the aroma constituents, linalool, 2-phenylethano l, and benzyl alcohol, were isolated as aroma precursors from the tea leaves (Camellia sinensis var. sinensis cv. Shuixian and Maoxie, culti vars for oolong tea). The isolation was guided by acid or enzymatic hy drolysis, and subsequent GC and GC-MS analyses. The linalyl glycoside is the first example of naturally occurring (S)-linalyl beta-primvvero side.