Volatile constituents in leaves of parsley

Volatile chemicals obtained from the leaves of parsley, Petroselinum sativum by steam distillation, isopentane extraction, and head-space analysis were identified by GLC-MS. The presence in leaf oil of α-pinene, β-pinene, myrcene, β-phellandrene, trans-β-ocimene, γ-terpinene, 1-methyl-4-isopropenyl...

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Published inPhytochemistry (Oxford) Vol. 11; no. 7; pp. 2277 - 2282
Main Authors Kasting, R., Andersson, J., von Sydow, E.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.1972
Subjects
Food Engineering
Livsmedelsteknik
parsley leaves
Petroselinum sativum
Umbelliferae
essential oils
volatile constituents
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Summary:Volatile chemicals obtained from the leaves of parsley, Petroselinum sativum by steam distillation, isopentane extraction, and head-space analysis were identified by GLC-MS. The presence in leaf oil of α-pinene, β-pinene, myrcene, β-phellandrene, trans-β-ocimene, γ-terpinene, 1-methyl-4-isopropenyl benzene, and 1,3,8- p-menthatriene as shown by earlier investigators was confirmed. In the present studies, the number of volatile chemicals detected in the leaves was extended by an additional 42. Sniffing tests of effluent from a gas chromatograph of a concentrate from parsley leaves showed that 1,3,8- p-menthatriene was only one of several compounds that gave a parsley-like aroma.
ISSN:0031-9422
1873-3700
1873-3700
DOI:10.1016/S0031-9422(00)88390-9