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First isolation of geranyl disaccharides from ginger and their relations to aroma formation
Y Sekiwa1, A Kobayashi, K Kubota
1Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan.
Natural Product Letters
|February 9, 2002
Abstract:
Three geraniol glycosides were isolated from immature fresh ginger rhizomes (Zingiber officinale Roscoe). Their structures were identified as geranyl 6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranoside (1) geranyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside (2) and geranyl 6-O-beta-D-xylopyranosyl-beta-D-glucopyranoside (3) by spectrometric analyses. After incubating each glycoside with a crude enzyme solution prepared from ginger, geraniol was liberated in all of those fractions. This result indicates that the glycosides are related to the formation of geraniol-related compounds in ginger aroma.