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Effect of Phthalides on Celery Flavor
Author(s) -
UHLIG JOHN W.,
CHANG ALAN,
JEN JOSEPH J.
Publication year - 1987
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.1365-2621.1987.tb06696.x
Subject(s) - phthalide , apium graveolens , flavor , chemistry , food science , horticulture , biology , organic chemistry
A HPLC procedure was developed to separate the phthalides extracted from celery, celeriac and lovage. This method provided the complete separation of sedanenolide and sedanolide. Concentrations of the phthalides found in various cultivars of celery varied over a ten‐fold range. The relative ratios of butyl phthalide, sedanenolide and sedanolide were generally consistent within a species. Celeriac exhibited relatively high levels of phthalides while lovage contained predominantly butyl phthalide. Sensory evaluation of the samples showed significant correlation with the individual and total phthalides.