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

doi:10.1021/jf00100a013

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

SEBS - Food Science

Research output: Contribution to journal › Article › peer-review

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 language	English (US)
Pages (from-to)	1937-1940
Number of pages	4
Journal	Journal of agricultural and food chemistry
Volume	38
Issue number	10
DOIs	https://doi.org/10.1021/jf00100a013
State	Published - 1990

All Science Journal Classification (ASJC) codes

Chemistry(all)
Agricultural and Biological Sciences(all)

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10.1021/jf00100a013

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title = "Free and Glycosidically Bound Volatile Compounds in Fresh Celery (Apium graveolens L.)",

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.",

author = "Jian Tang and Yuangang Zhang and Hartman, {Thomas G.} and Rosen, {Robert T.} and Ho, {Chi Tang}",

year = "1990",

doi = "10.1021/jf00100a013",

language = "English (US)",

volume = "38",

pages = "1937--1940",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "10",

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TY - JOUR

T1 - Free and Glycosidically Bound Volatile Compounds in Fresh Celery (Apium graveolens L.)

AU - Tang, Jian

AU - Zhang, Yuangang

AU - Hartman, Thomas G.

AU - Rosen, Robert T.

AU - Ho, Chi Tang

PY - 1990

Y1 - 1990

N2 - 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.

AB - 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.

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DO - 10.1021/jf00100a013

M3 - Article

AN - SCOPUS:0001126647

VL - 38

SP - 1937

EP - 1940

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 10

ER -

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

Abstract

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