Celery, aroma components

The cartridge was flushed with hexane followed by dichloromethane plus 0.5% methanol to desorb the celery aroma components (phthalides). 

Unspecified isomers of toluidine were found in samples of kale and celery (1.1 mg/kg) and carrots (7.2 mg/kg) (Neurath et al., 1977). ort/ro-Toluidine has been identified in the volatile aroma components of black tea (Vitzthum et al., 1975). 

Because they are biochemically similar to zygotic embryos (3,4), somatic embryos also present an opportunity for vitro production of numerous secondary plant products which are associated with seeds. For example, essential oil, flavor, and aroma components found in seeds of celery (5), cocoa (6,7), and oil palm (8) are produced by somatic embryos. The ability to control and develop this process may permit more economical and reliable production of certain plant products on an industrial level. 

Formulas of terpenes in the scheme above are presented in two rows. In the bottom row, if the chemical bonds labeled in red are deleted the residues represent isoprene units. Based on the number of isoprene fragments, menthol is monoter-pene, a-selinene belongs to sesquiterpenes and cembrene as well as vitamin A are diterpenes. Menthol is the component of peppermint responsible for its refreshing odor. The aroma of celery originates from a-selinene while cembrene can be isolated from pine trees. The derivative of retinal has already been discussed in the section about the cis-trans isomerism in the biochemical process of vision. 

The typical components of the aroma of celery (Apium grave-olens var. rapaceum, Apiaceae) and celeriac (A. g. var. duke) are numerous dihydrophthalides, tetrahydrophthalides, hexahydroph-thalides and phthalides. The main odour-active compound is... 

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