Glycosidically bound volatiles and flavor precursors in Laurus nobilis L.

Glycosidically bound volatile compounds in different parts (leaves and buds) of Laurus nobilis L. were investigated. After isolation of extracts obtained by Amberlite XAD-2 adsorption and methanol elution, glycosides were analyzed after enzymatic hydrolysis by GC-MS or directly after trifluoroacetyl (TFA) derivatization by GC-MS in El and NCl mode. In the leaves most of the glycosidically bound volatiles occur as β-D-glucopyranosides. Among the disaccharides, primeverosides are predominant; smaller amounts of α-L-arabinofuranosyl-β-D-glucopyranosides, rutinosides, and vicianocides could also be identified. Major aglycons comprised benzyl alcohol, some linalool-diols, 2-hydroxy-1,8-cineole and its derivatives such as 2,3-dehydro-1,8-cineole, sobrerols, and menthadien-8-ols. Among the identified nor-carotenoids, 3-oxo-α-ionol, the corresponding 7,8-dihydro derivative, and vomifoliol are predominant in leaves. 3-Hydroxy-β-damascone and 3-hydroxy-7,8-didehydro-β-ionol, precursors of the sensorially active damascenone, were identified only in the buds.