Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Mingfu Wang; Yu Shao; Tzou Chi Huang; Guor Jien Wei; Chi Tang Ho

doi:10.1021/jf980160i

Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Mingfu Wang, Yu Shao, Tzou Chi Huang, Guor Jien Wei, Chi Tang Ho^*

^*Corresponding author for this work

Institute of Food Safety and Health Risk Assessment

Research output: Contribution to journal › Article › peer-review

21 Scopus citations

Abstract

Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

Original language	English
Pages (from-to)	2509-2511
Number of pages	3
Journal	Journal of Agricultural and Food Chemistry
Volume	46
Issue number	7
DOIs	https://doi.org/10.1021/jf980160i
State	Published - Jul 1998

Keywords

C norisoprenoid
Flavor precursors
Monoterpenes
Sage
Salvia officinalis

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10.1021/jf980160i

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title = "Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)",

abstract = "Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.",

keywords = "C norisoprenoid, Flavor precursors, Monoterpenes, Sage, Salvia officinalis",

author = "Mingfu Wang and Yu Shao and Huang, {Tzou Chi} and Wei, {Guor Jien} and Ho, {Chi Tang}",

year = "1998",

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language = "English",

volume = "46",

pages = "2509--2511",

journal = "Journal of Agricultural and Food Chemistry",

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T1 - Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

AU - Wang, Mingfu

AU - Shao, Yu

AU - Huang, Tzou Chi

AU - Wei, Guor Jien

AU - Ho, Chi Tang

PY - 1998/7

Y1 - 1998/7

N2 - Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

AB - Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

KW - C norisoprenoid

KW - Flavor precursors

KW - Monoterpenes

KW - Sage

KW - Salvia officinalis

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DO - 10.1021/jf980160i

M3 - Article

AN - SCOPUS:0001058980

SN - 0021-8561

VL - 46

SP - 2509

EP - 2511

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 7

ER -

Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Abstract

Keywords

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