Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Mingfu Wang, Yu Shao, Tzou Chi Huang, Guor Jien Wei, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

Original languageEnglish (US)
Pages (from-to)2509-2511
Number of pages3
JournalJournal of agricultural and food chemistry
Volume46
Issue number7
DOIs
StatePublished - Jul 1998

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • C norisoprenoid
  • Flavor precursors
  • Monoterpenes
  • Sage
  • Salvia officinalis

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