Isolation of the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid from Riesling wine

A glycosidic isolate of Riesling wine was separated with multilayer coil countercurrent chromatography (MLCCC). After acetylation and subsequent purification by high performance liquid chromatography (HPLC), the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid (linalool-8-carboxylic acid) 1 was identified for the first time as natural wine constituent. The possible role of I as wine aroma precursor is discussed