FORMATION OF FLOWER FRAGRANCE COMPOUNDS FROM THEIR PRECURSORS BY ENZYMATIC ACTION DURING FLOWER OPENING

Flower fragrance compounds were found to be produced from the precurso r solution obtained from flower buds by crude enzyme prepared from the flowers at the opening stage. GC and GC-MS analyses showed the format ion of volatile aroma constituents from the precursor solution of Jasm inum polyanthum F, Jasminum sambac Ait, and Gardenia jasminoides E, bu t none in the case of Osmanthus fragrans L. The aroma-producing enzyme activity of G. jasminoides rapidly increased to reach the maximum at flower opening stage (stage 4) and decreased within 24 h after flower opening (stage 5). Fragrance precursors of G. jasminoides were suggest ed not to be mainly beta-glucosides of linalool, eugenol, borneol, and isoeugenol based on the results after beta-glucosidase and naringinas e treatment of the precursor solution. The activity of hydrolytic enzy me(s) such as glycosidase was found to elevate during flower opening t o result in the aroma formation.