Roberts DD, Mordehai AP, Acree TE Detection and partial characterization of eight β-damascenone precursors in apples (Malus domestica Borkh. Cv. empire) Journal of Agricultural and Food Chemistry42 (1994)
345-349
Publication DOI:10.1021/jf00038a021 Journal NLM ID:0374755 Publisher: American Chemical Society Institutions: Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station, Geneva, New York, USA, Diagnostic Laboratory, New York State College of Veterinary Medicine, Cornell University, Ithaca, New York, USA
Beta-damascenone, a potent aroma compound in a variety of natural products, is primarily liberated from precursors. Isolation of β-damascenone precursors from apples Malus domestica Borkh. cv. Empire, using Amberlite XAD-2 adsorption and C18 flash chromatography columns followed by C18 HPLC, yielded at least eight separate precursors, of which the most abundant was further purified and characterized. Mass spectra from ion spray tandem MS, GC/MS of TMS sugars, and GC/MS of the enzymatically released aglycon indicated a structure of 9(or 3)-a-L-arabinofuranosyl-(1,6)-β-D-glucopyranoside of the acetylenic diol. The sizes of the other precursors were estimated from their retention during size exclusion chromatography (GPC). The presence of two triglycosides, four or more diglycosides, and two or more free aglycons was consistent with the GPC data.
Methods: GC-MS, HPLC, GPC, enzymatic digestion, CC, trimethylsilation, ion spray tandem mass spectrometry Comments, role: aglycon substitution at hydroxyl at C3 or C9
Found 
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