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

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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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