Variation in the major components of seed and leaf oil of genetically improved celery (Apium graveolens L.)

Journal of Food Science and Technology

Volumn 40, Issue 4, 2003, Pages 426-428

  Thappa, R K ^a   Dhar, A K ^a   Balyan, S S ^a   Khan, S ^a   Raina, P ^a   Dhar, P L ^a   Choudhary, D K ^a  

^a CSIR INDIAN INSTITUTE OF INTEGRATIVE MEDICINE   (India)

Author keywords

selinene; 3 butylphthalide; Apium graveolens; Celery; Essential oil; Limonene; Sedanenolide; Sedanolide

Indexed keywords

ESSENTIAL OILS; FOOD PRODUCTS; ORGANIC COMPOUNDS; SEED;

APIUM GRAVEOLENS; BUTYLPHTHALIDE; CELERY; LIMONENE; SEDANENOLIDE; SEDENOLIDE; SELINENE;

PLANTS (BOTANY);

APIUM; APIUM GRAVEOLENS; APIUM GRAVEOLENS VAR. DULCE;

EID: 0345761312     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Anon (1998) Monthly Statistics of the Foreign Trade of India. Vol. 1. Export and Re-export. Annual number. April 1997-March 1998. Ministry of Commerce, Govt of India, Calcutta
2. Adams RP (1989) Identification of Essential Oils by Ion Trap Mass Spectroscopy, Academic Press, New York
3. Bjeldanes LF, Kim In Suk (1977) Phthalide components of celery essential oil. J Org Chem 42: 2333-2335
4. Garfield E (1985) From tonic to psorasis: Stalking celery secret; Curr Content (Life Science) 28: 3-12
5. Gold HJ, Wilson CW 111 (1963) The volatile flavour substances of celery. J Food Sci 484-488
6. Macleod AJ, Macleod G, Subramanian G (1988) Volatile aroma constituents of celery. Phytochem 27: 373-375
7. Macleod G, Ames JM (1989) Volatile component of celery and celeriac. Phytochem 28: 1817-1824
8. Wilson CW III (1969) Terpene and sesquiterpene hydrocarbons in the essential oil from fresh celery. J Food Sci 34: 521-523
9. Wilson CW III (1970) Relative recovery and identification of carbonyl compounds from celery essential oil. J Food Sci 35: 766-768