Geranyl 6-O-β-d-xylopyranosyl-β-d-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea

Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea

“…Guo et al have recently isolated geranyl 6-0-fJ-D-xylopyranosyl-fJo-glucopyranoside from tea leaves for oolong tea. 7 ) These results suggest that various monoterpene alcohols and other alcohols are present as glycosides in fresh tea leaves. The hypothesis that the enzymatic hydrolysis of these glycosides is the main process for forming black tea aroma is supported by the determination of fJ-glucosidase activity in the acetone powder (AP) prepared from fresh tea leaves in our laboratory.…”

Crystal Structures of β-Primeverosidase in Complex with Disaccharide Amidine Inhibitors

“…Aromatic alcohols (Fig. 1A, A1, 2-phenylethanol; and A2, benzyl alcohol) and monoterpene alcohols (A3, linalool; and A4, geraniol) are naturally occurring aglycones of ␤-primeverosides in C. sinensis, and are the major aroma constituents of oolong tea and black tea (3,4). PD was identified in C. sinensis as the specific enzyme to hydrolyze ␤-primeverosides (5).…”

Expression and Biochemical Characterization of β-Primeverosidase and Application of β-Primeverosylamidine to Affinity Purification

“…PD hydrolyzed these -primeverosides to liberate various aroma compounds such as geraniol, linalool, linalool oxides, 2-phenylethanol, etc., indicating the broad aglycone specificity of PD. [14][15][16][21][22][23][24][25] It is likely that the substrate specificity of PD is dependent mostly on the recognition and binding of the primeverose moiety in the substrate-binding pocket of PD.…”