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RELATIVE RECOVERY AND IDENTIFICATION OF CARBONYL COMPOUNDS FROM CELERY ESSENTIAL OIL
Author(s) -
WILSON C. W.
Publication year - 1970
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.1365-2621.1970.tb01989.x
Subject(s) - chemistry , odor , essential oil , gas chromatography , flavor , apium graveolens , organic chemistry , carbonyl group , chromatography , food science , stereochemistry , botany , biology
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.