Strong Sour Tamarind Flavor of Methyl-2,3,4-trihydroxyhexanoate, a new compound isolated from Leaves of Tamarindus indica, L. plays a role in plant defense mechanisms
Suprana M. Biswas,Nabanita Chakraborty and Supriya Chakraborty ABSTRACT Flavoring compounds of plants play a significant role in plant defense mechanism. Compound responsible for strong sour tamarind flavor has been isolated and identified from Methanol fraction of tamarind leaves (TrMF). Chromatographic and spectral analyses of TrMF revealed the compound to be methyl 2,3,4- trihydroxyhexanoate. This compound …