Glycosidically Bound Volatiles and Flavor Precursors in Laurus nobilis L

• Published in: Journal of agricultural and food chemistry 2005-03, Vol.53 (6), p.2231-2235
• Main Authors: Kilic, Ayben, Kollmannsberger, Hubert, Nitz, Siegfried
• Format: Article
• Language: English
• Subjects: Aroma and flavouring agent industries; Biological and medical sciences; buds; flavor compounds; Flowers - chemistry; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; glycosides; Glycosides - metabolism; herbs; Laurus - chemistry; Laurus nobilis; leaves; odor compounds; Odorants - analysis; Plant Extracts - chemistry; Plant Leaves - chemistry; volatile organic compounds; Volatilization
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf040373+

Glycosidically bound volatile compounds in different parts (leaves and buds) of Laurus nobilis L. were investigated. After isolation of extracts obtained by Amberlite XAD-2 adsorption and methanol elution, glycosides were analyzed after enzymatic hydrolysis by GC-MS or directly after trifluoroacetyl (TFA) derivatization by GC-MS in EI and NCI mode. In the leaves most of the glycosidically bound volatiles occur as β-d-glucopyranosides. Among the disaccharides, primeverosides are predominant; smaller amounts of α-l-arabinofuranosyl-β-d-glucopyranosides, rutinosides, and vicianocides could also be identified. Major aglycons comprised benzyl alcohol, some linalool-diols, 2-hydroxy-1,8-cineole and its derivatives such as 2,3-dehydro-1,8-cineole, sobrerols, and menthadien-8-ols. Among the identified nor-carotenoids, 3-oxo-α-ionol, the corresponding 7,8-dihydro derivative, and vomifoliol are predominant in leaves. 3-Hydroxy-β-damascone and 3-hydroxy-7,8-didehydro-β-ionol, precursors of the sensorially active damascenone, were identified only in the buds. Keywords: Laurel; Laurus nobilis L.; aglycons; glycosides; glycosidically bound volatiles