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

Abstract

Four glycosidic bound flavor precursors, (1S,2R,4R)-1,8-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. Keywords: Sage; flavor precursors; monoterpenes; C13 norisoprenoid; Salvia officinalis