Abstract
Strawberry fruit (Fragaria ananassa Duch. cv. Kent) were discovered as the first food source of 1-O-trans-cinnamoyl-β-d-glucopyranose. Isolation was performed by preparative HPLC of a solid phase desorbate. Identification was carried out by comparing chromatographic properties, NMR spectroscopy data, and specific β-glucosidic cleavage. The accumulation was monitored by HPLC. A sharp rise of the concentration of 1-O-trans-cinnamoyl-β-d-glucopyranose was observed 21 days after anthesis and was related to general phenylpropanoid metabolism. 1-O-trans-Cinnamoyl-β-d-glucopyranose is discussed as a metabolic link between phenylalanine ammonia-lyase-mediated cinnamic acid and 1-O-p-coumaroyl-β-d-glucopyranose formation. The cinnamoyl ester may be the true precursor of volatile cinnamates in strawberry flavor. Keywords: Strawberry; Fragaria ananassa; 1-O-trans-cinnamoyl-β-d-glucopyranose; phenylpropanoid metabolism; glucoconjugate; flavor; HPLC
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