Free and Glycosidically Bound Volatile Compounds in Fresh Celery (Apium graveolens L.)

Jian Tang, Yuangang Zhang, Thomas G. Hartman, Robert T. Rosen, Chi Tang Ho

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39 Scopus citations

Abstract

The volatiles of celery (Apium graveolens L.) were separated into glycosidically bound and free fractions by Amberlite XAD-2 column chromatography combined with direct solvent extraction. The most abundant volatiles were phthalides and psoralens. These are the major volatile compounds found in both the glycosidically bound and free fractions. A total of 34 compounds was identified, including 6 alcohols, 9 terpene and sesquiterpene hydrocarbons, 2 ketones, 7 phthalides, and 5 psoralens. Ten of these have not been previously reported.

Original languageEnglish (US)
Pages (from-to)1937-1940
Number of pages4
JournalJournal of agricultural and food chemistry
Volume38
Issue number10
DOIs
StatePublished - 1990

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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