Flavour volatiles of leaves, fruits and seed cotyledons of Murraya koenigii L

Flavour and Fragrance Journal

Volumn 20, Issue 2, 2005, Pages 169-172

  Walde, S G ^a   Jyothirmayi, T ^a   Prabhakara Rao, P G ^a   Shivaswamy, R ^a   Srinivas, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Curry leaf; Essential oil; Flavour volatiles; Gas chroamtography; Mass spectrometry; Murraya koenigii

Indexed keywords

FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLEFINS; PLANTS (BOTANY); SEED; VOLATILE ORGANIC COMPOUNDS;

Α-PINENE; FLAVOR VOLATILES; OXYGENATION MONOTERPENES; SEED COTYLEDONS;

FLAVORS;

ALPHA PHELLANDRENE; BETA PINENE; CAMPHENE; CARYOPHYLLENE; COPAENE; ESSENTIAL OIL; GAMMA CARYOPHYLLENE; LINALOOL; LINALOOL OXIDE; MURRAYA KOENIGII EXTRACT; MYRCENE; OCIMENE; PINENE; PLANT EXTRACT; SESQUITERPENE; TERPENE; TERPENE DERIVATIVE; TERPINENE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; COTYLEDON; DRUG DETERMINATION; DRUG IDENTIFICATION; FLAVOR; FRUIT; GAS CHROMATOGRAPHY; INDIA; MASS SPECTROMETRY; MURRAYA; MURRAYA KOENIGII; NONHUMAN; PLANT LEAF;

FLAVOR; FRUITS; GAS CHROMATOGRAPHY; LEAVES; OXYGENATION; PLANTS; SEEDS; TERPENES; VOC;

MURRAYA KOENIGII;

EID: 14844327530     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1436     Document Type: Article

References (20)

1. The Wealth of India: Raw materials. A Dictionary of Indian Raw Materials and Industrial Products, vol II. Council of Scientific and Industrial Research: New Delhi, 1962; 446.
2. Kumar VS, Sharma A, Tiwari R, Kumar S. J. Med. Arom. Plant Sci. 1999; 21: 1139-1144.
3. Brooker R, Gajjar KT. Curr. Sci. 1953; 22: 44-45.
4. Kirtikar KR, Basu BD. Ind. Med. Plants 1960; I: 473.
5. Gill LC, Idu DN, Ogber M. Ethnobotany 1997; 9: 1-5.
6. Philip J, Peter KV, Gopalkrishnan PC. Ind. Horticult. 1981; 25(4): 2, 27.
7. Padmavati K, Udipi SA, Rao M. J. Food Sci. Technol. 1992; 29: 137-140.
8. Khan BA, Abraham AL, Leelamma S. Plant Foods Hum. Nutrit. 1996; 49: 295-299.
9. Farhath Khanum KRA, Sudarshana Krishna KR, Viswanathan KR, Santhanam K. Plant Foods Hum. Nutrit. 2000; 55(4): 347-355.
10. Ramsevak RS, Nair MG, Strassburg GM et al. J. Agric. Food Chem. 1999; 47(2): 444-447.
11. Tachibana Y, Kikuzaki H, Lajis NH, Nakatani N. J. Agric. Food Chem. 2001; 49(11): 5589-5594.
12. Philip J. World Crops 1981; 33(6): 125-127.
13. Raina VK, Lal RK, Tripathy S et al. Flavour Fragr. J. 2002; 17(2): 144-146.
14. Mallavarapu GR, Ramesh S, Syamsundar KV, Chandrasekhara RS. J. Essent. Oil Res. 1999; 11(2): 176-178.
15. Prakash V, Natarajan CP. J. Food Sci. Technol. 1974; 11(6): 284-286.
16. Ramalakshmi K, Mohan Rao U, Sulochanamma G et al. J. Med. Arom. Plant Sci. 2000; 22(1B): 510-516.
17. Jennings W, Shibamoto T. Qualitative Analysis of Flavour and Fragrance Volatiles by Glass Capillary Gas Chromatography. Academic Press: New York, 1980.
18. Adams RP. Identification of Essential Oils by Ion Trap Mass Spectrometry. Academic Press: New York, 1989; 29.
19. Wong KC, Tie DY. J. Essent. Oil Res. 1999; 5(4): 371-374.
20. Hemavathy T. J. Am. Oil Chem. Soc. 1991; 68: 651-652.