Efficient chemical synthesis of l ‐arabinose‐containing disaccharides for use as aroma precursors in flavor and fragrance applications

BACKGROUND Plant‐derived aroma glycosides are important sensory enhancers in food, beverages, cosmetics, and fragrance formulations. They have considerable economic value. However, their direct commercial use is limited by their low natural abundance and the lack of efficient, scalable synthetic routes. Synthetic routes have largely targeted aroma compounds derived from specific sources such as tea or grapes. A general, streamlined approach capable of incorporating diverse aglycones – including sterically hindered alcohols and less nucleophilic phenolic groups while maintaining high yields under mild conditions – is still lacking. RESULTS l ‐Arabinose sugar is notable for its sweet taste and is a safe additive for diabetic patients. This study reports the synthesis of 14 l ‐arabinose‐containing disaccharides, including α ‐ l ‐arabinofuranosyl‐ β ‐ d ‐glucopyranosides and β ‐vicianosides ( α ‐ l ‐arabinopyranosyl‐ β ‐ d ‐glucopyranosides), incorporating a diverse range of aroma aglycones, including primary, secondary, sterically hindered tertiary, and less nucleophilic phenolic alcohols. All the reactions proceeded under mild, catalytic conditions, providing high yields and purity. Importantly, the scalable method prevented unwanted orthoester formation regardless of the molecular sieve type or reaction concentration. CONCLUSIONS This is an effective and green approach that offers a sustainable route for further industrial production.