Details
| Original language | English |
|---|---|
| Pages (from-to) | 1367-1370 |
| Number of pages | 4 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 44 |
| Issue number | 6 |
| Publication status | Published - 18 Jun 1996 |
Abstract
Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-0-trans-cinnamoyl-β-D-glucopyranose. Isolation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties, NMR spectroscopy data, and specific β-glucosidic cleavage. The accumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-β-D-glucopyranose was observed 21 days after anthesis and was related to general phenylpropanoid metabolism. 1-O-trans-Cinnamoyl-β-D-glucopyranose is discussed as a metabolic link between phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coumaroyl-β-D-glucopyranose formation. The cinnamoyl ester may be the true precursor of volatile cinnamates in strawberry flavor.
Keywords
- 1-O-trans-cinnamoyl-β-D-glucopyranose, Flavor, Fragaria ananassa, Glucoconjugate, HPLC, Phenylpropanoid metabolism, Strawberry
ASJC Scopus subject areas
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In: Journal of Agricultural and Food Chemistry, Vol. 44, No. 6, 18.06.1996, p. 1367-1370.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Identification and accumulation of 1-O-trans-cinnamoyl-β-D-glucopyranose in developing strawberry fruit (Fragaria ananassa Duch. cv. Kent)
AU - Latza, Stefan
AU - Gansser, Dietmar
AU - Berger, Ralf G.
PY - 1996/6/18
Y1 - 1996/6/18
N2 - Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-0-trans-cinnamoyl-β-D-glucopyranose. Isolation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties, NMR spectroscopy data, and specific β-glucosidic cleavage. The accumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-β-D-glucopyranose was observed 21 days after anthesis and was related to general phenylpropanoid metabolism. 1-O-trans-Cinnamoyl-β-D-glucopyranose is discussed as a metabolic link between phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coumaroyl-β-D-glucopyranose formation. The cinnamoyl ester may be the true precursor of volatile cinnamates in strawberry flavor.
AB - Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-0-trans-cinnamoyl-β-D-glucopyranose. Isolation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties, NMR spectroscopy data, and specific β-glucosidic cleavage. The accumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-β-D-glucopyranose was observed 21 days after anthesis and was related to general phenylpropanoid metabolism. 1-O-trans-Cinnamoyl-β-D-glucopyranose is discussed as a metabolic link between phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coumaroyl-β-D-glucopyranose formation. The cinnamoyl ester may be the true precursor of volatile cinnamates in strawberry flavor.
KW - 1-O-trans-cinnamoyl-β-D-glucopyranose
KW - Flavor
KW - Fragaria ananassa
KW - Glucoconjugate
KW - HPLC
KW - Phenylpropanoid metabolism
KW - Strawberry
UR - http://www.scopus.com/inward/record.url?scp=0000915652&partnerID=8YFLogxK
U2 - 10.1021/jf950602f
DO - 10.1021/jf950602f
M3 - Article
AN - SCOPUS:0000915652
VL - 44
SP - 1367
EP - 1370
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 6
ER -