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The Volatile Flavor Substances of Celery
Author(s) -
GOLD HARVEY J.,
WILSON CHARLES W.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00231.x
Subject(s) - phthalide , flavor , chemistry , aroma , acetoin , chromatography , gas chromatography , diacetyl , food science , organic chemistry , fermentation
SUMMARY The isolation and identification of the volatile compounds of celery are described. Non‐linear temperature‐programmed gas chromatography was found to give resolution superior to that of either isothermal operation or linear temperature programming. The identification of 24 compounds from celery is reported. Of the 38 compounds thus far identified from celery distillates, the following six compounds are primarily responsible for the characteristic flavor and aroma of celery: 3‐isobutylidene‐3a,4‐dihydrophthalide; 3‐isovalidene‐ 3a,4‐dihydrophthalide; 3‐isobutylidene phthalide; 3‐isovalidene phthalide; cis‐3‐hexen‐l‐yl pyruvate; and diacetyl. The phthalide derivatives are also implicated in the occurrence of certain celery off‐flavors reported in the literature.