Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery

Bioscience, Biotechnology, and Biochemistry
Yoshiko KurobayashiKikue Kubota

Abstract

The raw and boiled odors of celery leaves and stalks were investigated. Among 12 compounds identified as potent odorants, 3-n-butylphthalide 1, sedanenolide 2, and trans- and cis-sedanolides 3, 4 were assessed to be most contributive to the overall odor of celery. These three phthalides, (3E,5Z)-1,3,5-undecatriene, myrcene, and (E)-2-nonenal were common to both raw and boiled materials. Two compounds, ((Z)-3-hexenal and (Z)-3-hexenol), were dominant in raw materials and four compounds, (2-methylbutanoic acid, sotolon, beta-damascenone, and beta-ionone), were dominant in boiled materials. Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery. According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character. It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by t...Continue Reading

References

Apr 18, 2001·Journal of Agricultural and Food Chemistry·R A Momin, M G Nair

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Citations

Aug 9, 2011·Bioscience, Biotechnology, and Biochemistry·Daichi Oguro, Hidenori Watanabe
Aug 27, 2011·Journal of Agricultural and Food Chemistry·Mark A SeftonDennis K Taylor
Jan 1, 2008·Journal of Agricultural and Food Chemistry·Yoshiko KurobayashiKikue Kubota
Jan 1, 2022·Natural Product Research·Narjes Seifipour NaghnehMohammad Mehdi Gheisari

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