Volume 35, Issue 6 p. 766-768

RELATIVE RECOVERY AND IDENTIFICATION OF CARBONYL COMPOUNDS FROM CELERY ESSENTIAL OIL

C. W. WILSON III

C. W. WILSON III

U.S. Fruit & Vegetable Products Lab. USDA Southern Utilization R&D Div., ARS, Winter Haven, Florida 33880

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First published: November 1970
Citations: 43

Mention of brand names is for identification only and does not imply recommendation by the U.S. Department of Agriculture.

Abstract

SUMMARY– The carbonyl compounds in celery essential oil obtained from celery leaves and stalks by two essence recovery methods were separated by gas chromatography and identified by chemical and spectroscopic methods. Two epoxides, five ketones, five esters, three acids and three phthalides, 3, n-butylphthalide, sedanolide, and 3, n-butylhexahydrophthalide, were reported as constituents of the essential oil from fresh celery. 3, n-Butylphthalide and sedanolide possess the characteristic odor and flavor of celery. Sixteen of the 18 compounds have not been reported as constituents of the essential oil from fresh celery. Semiquantitative relationships were established for each carbonyl and the carbonyl fractions.