ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– The carbonyl compounds in celery essential oil obtained from celery leaves and stalks by two essence recovery methods were separated by gas chromatography and identified by chemical and spectroscopic methods. Two epoxides, five ketones, five esters, three acids and three phthalides, 3, n-butylphthalide, sedanolide, and 3, n-butylhexahydrophthalide, were reported as constituents of the essential oil from fresh celery. 3, n-Butylphthalide and sedanolide possess the characteristic odor and flavor of celery. Sixteen of the 18 compounds have not been reported as constituents of the essential oil from fresh celery. Semiquantitative relationships were established for each carbonyl and the carbonyl fractions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb01989.x
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