Decenal, -6-, parsley

Parsley (Petroselinum crispum) is a member of the Apiaceae family. The fresh leaves of parsley and the dried herb are widely used as flavouring. More than 80 compounds have been identified in the volatile fraction, and the aromatic volatiles of parsley are mainly monoterpenes and the aromatics myristicin and api-ole. It is suggested that the characteristic odour of parsley is due to the presence ofp-mentha-l,3,8-triene, myrcene, 3-sec-butyl-2-methoxypyrazine, myristicin, linalool, (Z)-6-decenal and (Z)-3-hexenal [227, 228]. Furthermore, /3-phellan-drene, 4-isopropenyl-l-methylbenzene and terpinolene contribute significantly... 

The most important odorants of parsley leaves are listed in Table 22.8. Sensory evaluations have shown that p-mentha-l,3,8-triene (X in Formula 22.3) and myrcene contribute to the characteristic aroma. (Z)-6-Decenal and (Z)-3-hexenal are responsible for the green notes. Myristicin, 2-5ec-butyl-3-methoxypyrazine, (E,E)-2,4-deca dienal, methanethiol and P-phellandrene also... 

Drying of parsley on exposure to air leads to a large decrease in (Z)-3-hexenal and (Z)-6-decenal (Table 22.8), resulting in a reduction of the green note. In addition, sulfurous/cabbage-like and hay-like aroma defects appear due to the formation of dimethylsulfide and 3-me-thyl-2,4-nonandione. If drying proceeds at a higher temperature, methylpropanal, 2- and 3-methylbutanal, which do not play a role in the aroma of fresh parsley, also increase to such an extent that their malty aroma quality can assert itself in the aroma profile. 

Key parsley aroma compounds were recently identified (41). The primary flavor contributors were found to include p-mentha-l,3,8-triene (terpeny, parsleylike), myrcene (metallic, herbaceous), 2-sec-butyl-3-methoxypyrazine (musty, earthy), myristicin (spicy), linalool (coriander), (Z)-6-decenal (green, cucumber), and (Z)-3-hexenal (green). 

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