Isolation and Identification of 2-Phenylethyl Disaccharide Glycosides and Mono Glycosides from Rose Flowers, and Their Potential Role in Scent Formation

Shuzo WATANABE; Ikue HASHIMOTO; Kentaro HAYASHI; Kensuke YAGI; Tatsuo ASAI; Holger KNAPP; Markus STRAUBINGER; Peter WINTERHALTER; Naoharu WATANABE

doi:10.1271/bbb.65.442

Food & Nutrition Science

Isolation and Identification of 2-Phenylethyl Disaccharide Glycosides and Mono Glycosides from Rose Flowers, and Their Potential Role in Scent Formation

Shuzo WATANABE, Ikue HASHIMOTO, Kentaro HAYASHI, Kensuke YAGI, Tatsuo ASAI, Holger KNAPP, Markus STRAUBINGER, Peter WINTERHALTER, Naoharu WATANABE

Author information

Shuzo WATANABE
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
Ikue HASHIMOTO
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
Kentaro HAYASHI
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
Kensuke YAGI
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
Tatsuo ASAI
University Farm, Faculty of Agriculture, Shizuoka University
Holger KNAPP
Institute of Food Chemistry, Technical University
Markus STRAUBINGER
Institute of Pharmacy and Food Chemistry, University of Erlangen-Nürnberg
Peter WINTERHALTER
Institute of Food Chemistry, Technical University
Naoharu WATANABE
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University

Keywords: Rosa damascena Mill., 2-phenylethyl 6-O-α-L-arabinofuranosyl-β-D-glucopyranoside, 2-phenylethyl 6-O-β-D-xylopyranosyl-β-D-glucopyranoside, 2-phenylethyl β-D-glucopyranoside, aroma formation

JOURNAL FREE ACCESS

2001 Volume 65 Issue 2 Pages 442-445

DOI https://doi.org/10.1271/bbb.65.442

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Abstract

2-Phenylethyl 6-O-α-L-arabinofuranosyl-β-D-glucopyranoside (1), and its 6-O-β-D-xylopyraranosyl-β-D-glucopyranoside (2) were identified in the flowers of Rosa damascena Mill. harvested at the full bloom stage. 2-Phenylethyl β-D-glucopyranoside (3) and its β-D-galactopyranoside (4) together with 1 and 2 were also found in the flower buds harvested 44 hrs before the opening stage. Their potential role in scent formation is discussed.

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