Free and glycosidically bound volatile compounds from cypress cones (Cupressus sempervirens L.)

Isolations of glycosides from fresh cypres cones, Cupressus sempervirens L. (Cupressaceae), were performed by cold and hot ethyl acetate extraction. After enzymatic hydrolysis by means of P-glucosidase, 18 aglycones were released. The glycosidically bound volatile compounds amounted to 7-8 mg kg(-1). The main aglycones were 3-hydroxybenzoic acid methyl ester (15.5%) and thymoquinone (5-isopropyl-2-methyl-1,4-benzoquinone: 3.7-9.7%). Other important aglycones were perilla alcohol (3.6-8.2%), p-cymen-8-ol (5.3-6.4%), 2-phenylethanol (2.7-6.9%) and carvacrol (2.5-6.3%). There was no similarity between the glycosidically bound aglycones and the corresponding free compounds found in the essential oil.