Isolation of Two Glucosidic Precursors of β-Damascenone from Riesling Wine
- 1 May 1997
- journal article
- research article
- Published by Taylor & Francis in Natural Product Letters
- Vol. 10 (2) , 111-114
- https://doi.org/10.1080/10575639708043724
Abstract
The 9-O-β-D-glucopyranoside of 3-hydroxy-7,8-didehydro-β-ionol (1) was isolated together with the respective 3-O-β-D-glucopyranoside 2 from a XAD-2 isolate of Riesling wine. After acetylation and subsequent purification by high performance liquid chromatography, each of the novel wine constituents was characterized as its peracetate. The implication of glucosides 1 and 2 in the formation of wine aroma compounds is discussed.Keywords
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