The 9-O-β-D-glucopyranoside of 3-hydroxy-7,8-didehydro-β-ionol (1) was isolated together with the respective 3-O-β-D-glucopyranoside 2 from a XAD-2 isolate of Riesling wine. After acetylation and subsequent purification by high performance liquid chromatography, each of the novel wine constituents was characterized as its peracetate. The implication of glucosides 1 and 2 in the formation of wine aroma compounds is discussed.
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Baderschneider et al. (1997) studied this question.
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