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Production of a root‐specific flavour compound, 2‐hydroxy‐4‐methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae)
Author(s) -
Giridhar P,
Rajasekaran T,
Ravishankar GA
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1939
Subject(s) - benzaldehyde , flavour , chemistry , horticulture , botany , food science , biology , organic chemistry , catalysis
The flavour compound 2‐hydroxy‐4‐methoxy benzaldehyde from normal roots of swallow root ( Decalepis hamiltonii ) raised in vitro was extracted with dichloromethane, evaporated to dryness and dissolved in ethanol for qualitative (TLC) and quantitative (GC‐MS) analysis. Maximum root biomass and the maximum content of flavour compound (40 ± 2.1 µg g −1 dry weight) were recorded after 45 days of growth on Murashige and Skoog medium containing 1.0 mg l −1 α‐naphthaleneacetic acid. Copyright © 2004 Society of Chemical Industry