Hydroxy ethyl glucoside

The role of these glycoconjugates in the formation of important wine aroma volatiles is discussed. In addition, the identification of uncommon glycoconjugates in Riesling wine is reported. These novel wine constituents include 2-phenylethyl-a-D-glucopyranoside, the N-glucoside of 2-ethyl-3-methylmaleimide as well as the Ji-D-glucose ester of 10,11-di-hydroxy-3,7,1 l-trimethyl-2,6-dodecadienoic acid. 

Glucoside. C H-Ojj. iridin, 7-(glucosytoxy)-3 S-di-hydroxy-4, 5, 6-trimetnoxyiso/lavonr. Monobydrate, nee dies from dil ale. mp 208. When anhydrous, mp 217. One gram of anhydrous iridin dissolves in 500 ml water. 43 ml acetone. Sol in hot alcohol practically insol in ether, ethyl acetate, benzene, chloroform. 

Treatment of MI-220 or MI-221 (R = H, CH3) with aromatic amines in water gives l-aryl-5-hydroxy(or methoxy)-4-pyridone-2-carboxylic acids, which are readily decarboxylated to XII-223, (R = H, CH3) or converted to ethyl esters."" 2-Hydroxymethyl-S-methoxy-4-pyrone, a monomethyl ether of kojic acid, and 2-dialkylaminoethylamines in water give l-(2-dialkylaminoethyl)-2-hydroxymethyl-5-methoxy-4-pyridones (MI-224 R = CH3,C2Hs). Natural maltol glucoside and ammonia or primary amines give the corresponding pyridones (XU-225) when boiled in methanol. ... 

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