(Z)-3-Hexenyl-β-d-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor

Akio KobayashiLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan

Kikue KubotaLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan

Yuki JokiLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan

Eiko WadaLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan

Motoko WakabayashiLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan

Abstract

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 all respects.

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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(Z)-3-Hexenyl-β-d-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor

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(Z)-3-Hexenyl-β-d-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor

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