Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar

Mariko Nishikitani, Kikue Kubota, Akio Kobayashi, Fumio Sugawara

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

A new glycosidic aroma precursor was isolated from green tea leaves (Camellia sinensis var. sinensis cv. Vabukita) along with the known primeverosides of cis-linalool 3, 6-oxide, linalool and geraniol. These glycosides were separated by chromatographic isolation on Amberlite XAD-2, ODS flash chromatography, and finally HPLC. The chemical structure of the new unknown glycoside was confirmed as geranyl 6-O-α-L-arabinopyranosyl-β-D-glucopyranoside (geranyl β-vicianoside) by spectrometric analyses and by an enzymatic hydrolysis with glycosidase followed by GC-MS and HPLC anslyses. Moreover the vicianoside was hydrolyzed with acetone powder obtained from fresh tea leaves to generate the same compounds, suggesting this glycoside to be a tea aroma precursor.

Original languageEnglish
Pages (from-to)929-931
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume60
Issue number5
DOIs
Publication statusPublished - Jan 1996
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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