Linalool glucoside

The glucosides of menthol, citronellol, nerol, geraniol, cw-myrtenol, L-borneol, linalool and a-terpineol yielded yellow-green fluorescent chromatogram zones in long-wavelength UV light (2 = 365 nm). The same applied to arbutin (hRf 45 — 50). 

Hedyotis diffusa Willd. Bai Hua She Shi Chao (leaf) Acyl flavonol di-gycoside, iridoid glucosides, anthraquinone, essential oils, p-vinylphenol, p-vinylguaiacol, linalool 50,202,203,204,205,206 Immunopotentiation activity, treat tumours, antibacterial, antipyretic, detoxicant, diuretic, anticancer, externally applied as lotion. 

Tissue Cultures, Microbial Transformations.—Little success has rewarded the search for cell cultures that effectively biosynthesize monoterpenes de novo. The most impressive studies utilize cultures from a variety of Mentha spp. yields of oil were some 60 % (w/v) of those in the parent plants, but the monoterpene products were generally more oxidized (i.e. ketones extra C=C bonds predominated). In vitro, oxidation at C-3 of the menthane skeleton was also restricted, apparently owing to an inhibition of the enzymic reduction of the 4(8) double bond in the intermediates formed.925 926 Colchicine stimulated synthesis of essential oil by Mentha cultures.927 Iridoid glucosides have been produced by cultured cells of Gardenia spp.673 Menthone was biotransformed to neomenthol by Mentha suspension cultures,928 and Nicotiana lines oxidized linalool and its derivatives at C-10 to aldehydes and alcohols,929 and also foreign substrates such as a-terpineol (at C-6 and C-7) and /raw.s-/ -menthan-9-en-l-ol (at C-4 and C-10).930... 

Benzaldehyde is considered to be the character-impact compoimd for cherry aroma (77), and is the key component in imitation cherry flavor compositions (18), The biosynthesis of this character-impact compound has been attributed to the acid or enzymic hydrolysis of the glucoside amygdalin in cherry pips. The importance of benzaldehyde in the aroma of cherry is emphasised by Schmid and Grosch (19), On sniffing stepwise diluted flavor extracts from cherries, seven compounds were revealed to have the highest aroma values - these compounds were benzaldehyde, linalool, hexanal, /ran5-2-hexenal, phenylacetaldehyde, (Z, )-2,6-nonadienal and eugenol. 

Schmid and Grosch (22) have found an increase in the concentrations of benzaldehyde and linalool during jam preparation and also in simultaneous distillation-extraction of juices. According to these authors, the observed increase is attributed to hydrolysis of the P-glucoside and P-gentiobioside of hydroxyphenylacetonitrile present... 

Linalool P-D-glucoside Arachniodes maximowiczii Ohwi C16H28O6 oil -160 256 ... 

Ihe production of linalool and geraniol by hydrolytic breakdown of bound forms in disrupted tea shoots has been described,Geranyl /3-D-glucoside is formed, transported and metabolized when apples were injected with geraniol... 

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