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

School of Environmental and Biological Sciences, Food Science

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

45 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

General Chemistry
General Agricultural and Biological Sciences

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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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M3 - Article

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SN - 0021-8561

VL - 38

SP - 1937

EP - 1940

JO - Journal of agricultural and food chemistry

JF - Journal of agricultural and food chemistry

IS - 10

ER -

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

Abstract

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