Phellandrene parsley

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 major constituents of parsley leaves are 1,3,8-p-menthatriene, followed by /)-phellandrene, myristicin and myrcene. Parsley accessions high in the specific constituents (percentage of essential oil)... 

Production By steam distillation of the aerial parts of the parsley plant, including the unripe seeds. Composition A major part of the oil consists of monoterpene hydrocarbons such as a- andP- pinenes, myrcene, limonene, P-phellandrene (see p-mentha-dienes). The occurrence of p-mentha-1,3,8-triene (usually between 20 and 30%) (C,oH,4, Mr 134.22) is characteristic and mainly responsible for Ae organoleptic impression. According to recent investigations a series of other trace components with widely varying structures also contributes to the typical parsley odor. The leaf oil also contains lower concentrations of those compounds that constitute the main components of parsley seed oil (see below). 

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... 

P-ionone resulting from the degradation of carotenoids. Other components are the monoterpenes myrcene, a-pinene, P-pinene, a-thujene, camphene, sabinene, car-3-ene (A -carene), a-and P-phellandrene, (S)-limonene, yterpinene, p-cymene and terpinolene. p-Mentha-l,3,8-triene is the main aroma constituent of parsley leaf oil. 

Parsley herb (leaf) oil contains myristicin (up to 85% in the curly moss variety), P-phellandrene, 1,3,8-p-menthatriene, myrcene, apiole, terpinolene, and l-methyl-4-isoprope-nylbenzene as major components. Other compounds present include a- and P-pinenes, fra 5-p-ocimene, y-terpinene, methyl disulfide, a-terpineol, a-copaene, caryophyllene, and carotol, among others.An assessment of 104 accessions found leaf oil content to range from 0.00% to 0.16% (fresh weight). Major constituents were 1,3,8-p-menthatriene (68%), myristicin (60%), P-phellandrene (33%), apiol (22%), myrcene (16%), plus terpinolene and l-methyl-4-isopropenylben-zene at 13%. Thymol, first reported for the leaf oil, was found at 2% or less in seven samples. More than 45 components have been reported from parsley leaf oil. ... 

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