Celery volatiles

The celery x parsley hybrid inherited all the terpenoids from celery and heptanol from parsley, while synthesizing new compounds of its own. The content of these new compounds was higher than that of the main celery components, limonene and myrcene (Madjarova et al., 1979). The volatile components of celery consisted of monoterpene hydrocarbons (46.0%) and phthalides (42.3%). The major components were limonene and 3-butyl-4,5-dihydrophthalide (or sedanenolide). Celery volatiles contained higher concentrations of y-lerpinene and a-pinene. A celery-like odour was associated during GC elution with each of the 16 phthalides reported (MacLeod and Ames, 1989). 

Oil of Celery. Volatile oil from celery seed, Apium graveolens L., Umbeltiferae. Constit. d-Limonene, phenols, sedanolide, sedanoic acid. 

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). 

Virtually all people lack the ability to detect some specific odors. A striking example of such an anosmia is the inability to smell the volatile steroid androsten-one (5a-androst-16-en-3-one), a constituent of perspiration, of some pork products, truffles, and celery.922... 

The research indicated that comparatively few common flavorings absorb beat Ithus. temperature rise/unit offline) as fast as water. Among the more Volatile under microwave radiation are fenugreek and onion oleoresin, whereas, in decreasing order of volatility, arc sage oleoresiu. ginger oleoresin, carrot seed oil. anise nil. hasil sweet oil. oleoresin celery, and oleoresin black pepper. 

Among the leafy spices, 45 aroma volatiles of desert parsley have been identified, with the major constituents as myristicin, apiole, /3-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-l-methylbenzene (MacLeod eta/., 1985). Among these, apiole in particular has a desirable parsley odour character. The leaf stems of celery show three main constituents of volatiles, e.g. apiole (about 23%), 3-butylphthalide (about 22%) and sedanolide (about 24%). The last two possess a strong characteristic celery aroma (MacLeod et al., 1988). Limonene (40.5%), P-selinene (16.3%), cis-ocimene (12.5%) and P-caryophyllene (10.5%) are some of the volatile oil constituents present in celery leaves from Nigeria (Ehiabhi et al., 2003). 

The volatiles also showed variation between genotypes. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range (Van et al., 1990). Eleven flavour compounds were identified in cv. Black Celery of Trevi, 17 compounds in cv. D Elne and 21 compounds in cv. Verde Pascal. The main constituent of these cultivars was limonene. Twenty-one compounds were identified in cv. Dorato d Asti. The main constituent was y-terpinene. The cv. Black Celery of Trevi had a very low amount of y-terpinene compared with other varieties (Tirillini et al., 2004). 

Celery contains 1.5—3.0% volatile oil, primarily containing about 60—70% d-limonene and 10—20% /i-selinene. The characteristic celery odour is thought to be due to oxygenated compounds present in the oil (sedanolide and sedanonic acid anhydride). Essential oil of celery seed is available however, the most common extractive form is the oleoresin, due to its fuller flavour. This product contains 12—16% volatile oil. 

Celery is used both as a vegetable and a spice. It has several medicinal uses. It is believed to cure most urinary disorders. It has diuretic properties. It is also commonly used to relieve pain. Limonene is the major volatile compound in both leaf and seed oil. Phthalides, myrcene, pinene, etc., are also present. Higher nitrogen inhibited limonene... 

Celery Seed Oil occurs as a yellow to green-brown liquid with a pleasant, aromatic odor. It is the volatile oil obtained by steam distillation of the fruit or seed of Apium graveolens L. It is soluble in most fixed oils with the formation of a flocculent precipitate, and in mineral oil with turbidity. It is partly soluble in propylene glycol, but it is insoluble in glycerin. 

Celery Seed. Dried, ripe fruit of Aphtm graveolens L, Umbelliferae. Habit. Southern Europe cultivated everywhere. Gonstit. Volatile and fixed oils bitter extractive resin. 

III The Volatile Flavour Substances of Celery. J. Food Science 28, 484 (1963). 

In general, freeze-dried products had more preferable flavors than air-dried ones except in the case of onions, for which an air-dried product had a stronger flavor due to entrapment of volatile oils by shrinkage. Leeks and celery showed similar behavior. 

Parsley seed oil contains mainly apiole, myristicin, tetrametboxyallybenzene, and a-pinene. It also contains petroselinic acid and other volatile fatty acids (see also celery seed oil) ... 

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