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1045030 
Journal Article 
Glycosidically bound volatiles and flavor precursors in Laurus nobilis L 
Kilic, A; Kollmannsberger, H; Nitz, S 
2005 
Yes 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
53 
6 
2231-2235 
English 
15769161 
WOS:000227736100059 
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 beta-D-glucopyranosides. Among the disaccharides, primeverosides are predominant; smaller amounts of alpha-L-arabinofuranosyl-beta-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-alpha-ionol, the corresponding 7,8-dihydro derivative, and vomifoliol are predominant in leaves. 3-Hydroxy-beta-damascone and 3-hydroxy-7,8-didehydro-beta-ionol, precursors of the sensorially active damascenone, were identified only in the buds. 
Laurel; Laurus nobilis L.; aglycons; glycosides; glycosidically bound volatiles