Abstract
Abstract Synthesis of six new flavor sulfates (benzyl sulfate, 2-phenylethyl sulfate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone sulfate, α-ionol sulfate, vomifoliol sulfate, linalyl sulfate) was performed in order to screen for these compounds in plants. Structural elucidation was performed by NMR spectroscopy and a screening method developed by using high performance liquid chromatography–electrospray ionization tandem mass spectrometry (HPLC–ESI–MS/MS). The results obtained with various plant tissues indicate that sulfation of flavor compounds is a common pathway in plant metabolism.
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