Abstract
The β-D-galactopyranoside and the β-D-glucopyranoside of 2-phenylethanol 1 have been identified in glycosidic XAD-2 isolates obtained from rose flowers and Riesling wine, respectively. In both cases, the crude glycosidic mixtures were fractionated using ODS column chromatography and/or multi-layer coil countercurrent chromatography (MLCCC). After acetylation and purification by HPLC, the novel glycosidic aroma precursors were characterized as their tetraacetates.
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