HPLC-ESI-MS/MS analysis of sulfated flavor compounds in plants

Synthesis of six new flavor sulfates (benzyl sulfate, 2-phenylethyl sulfate , 2,5-dimethyl-4-hydroxy-3(2H)-furanone sulfate, alpha-ionol sulfate, vomif oliol sulfate, linalyl sulfate) was performed in order to screen for these compounds in plants. Structural elucidation was performed by NMR spectrosco py and a screening method developed by using high performance liquid chroma tography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The results obtained with various plant tissues indicate that sulfation of flavor compounds is a common pathway in plant metabolism. (C) 1998 Elsevie r Science Ltd. All rights reserved.