Author's Organization：Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
The glycoside fraction from fresh tea leaves was acetylated and separated by silica gel column chromatography. A crystalline product was identified as (Z)-3-hexenyl-(tetra-O-acetyl)-β-D-glucopyranoside from spectrometric data which were identical with those of an authentic synthesized sample in allrespects. There are two possible processes for the formation of the greenish odor of plant materials, these being a biosynthetic process from the lipid and enzymatic hydrolysis of (Z)-3-hexenyl-β-D-glucoside.
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