Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Four glycosidic bound flavor precursors, (1S,2R,4R)-1,8-epoxy-p-menthan-2-yl-O-β-d-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-d-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-d-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.