Kessane in the Indian Celery Seed Oils

Philippe, J.; Suvarnalatha, G.; Sankar, Ravi; Suresh, S.

doi:10.1080/10412905.2002.9699852

Cited by 14 publications

(10 citation statements)

References 10 publications

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“…As observed in various studies, monoterpenes, sesquiterpenes and phthalides are the most reported compound groups to contribute to celery’s aroma profile [ 4 , 5 , 6 , 8 , 36 , 37 ]. The composition of celery grown in UK expressed an average of 55% monoterpenes, 20% phthalides and 9.2% sesquiterpenes, whereas genotypes grown in Spain had an average of 32%, 2.2% and 9%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

Turner

Lignou

Gawthrop

et al. 2021

IJMS

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Numerous varieties of celery are grown in multiple countries to maintain supply, demand and availability for all seasons; thus, there is an expectation for a consistent product in terms of taste, flavour, and overall quality. Differences in climate, agronomy and soil composition will all contribute to inconsistencies. This study investigated the volatile and sensory profile of eight celery genotypes grown in the UK (2018) and Spain (2019). Headspace analysis determined the volatile composition of eight genotypes, followed by assessment of the sensory profile using a trained panel. Significant differences in the volatile composition and sensory profile were observed; genotype and geographical location both exerted influences. Two genotypes exhibited similar aroma composition and sensory profile in both locations, making them good candidates to drive breeding programmes aimed at producing varieties that consistently display these distinctive sensory properties. Celery samples harvested in the UK exhibited a higher proportion of sesquiterpenes and phthalides, whereas samples harvested in Spain expressed a higher aldehyde and ketone content. Studying the relationship between growing environment and genotype will provide information to guide growers in how to consistently produce a high-quality crop.

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Section: Resultsmentioning

confidence: 99%

Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

Turner

Lignou

Gawthrop

et al. 2021

IJMS

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“…On the other hand, genotypes 18 and 22 in 2020 exhibited the highest proportion of these compounds including 3-n-butylphthalide (3.1 and 2.6%, respectively). Turner et al [5] identified 3-n-butylphthalide to be the most commonly reported phthalide [2,3,11,13,16,33,35,36]. Based on this observation, genotypes 10 and 12 in 2018 and genotype 22 in 2020 could be perceived as the genotypes with the strongest celery odour.…”

Section: Volatile Compositionmentioning

confidence: 98%

“…Importantly, it was demonstrated that the genotype alone does not determine the final flavour outcome, but other factors during preharvest (cultivar, climate and agronomy) and postharvest (harvest techniques and storage conditions) simultaneously influences the final composition [5,6]. The application of alternative agronomic practices, including varying nitrogen levels in soil, the use of irrigation systems and inorganic/organic fertilisers, as well as growing celery in different geographical regions have all been shown to influence the aroma composition of celery [7][8][9][10][11]. Ro żek, Nurzy ńska-Wierda and Kosior [12] explained the consequences of agricultural techniques on the volatile composition of leaf celery essentials, while van Wassenhove, Dirinck, Schamp and Vulsteke [13] concluded that the use of fertiliser (organic and/or inorganic) resulted in a decrease in terpene and phthalide content.…”

Section: Introductionmentioning

confidence: 99%

Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)

Turner

Lignou

Gawthrop

et al. 2021

Foods

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Apium graveolens is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile of this crop and demonstrating that its volatile composition is determined by variables including cultivar, season, geographical location and agronomic practices. This study investigated the volatile and sensory profile of eight celery genotypes grown over two years (2018 and 2020) in the same location in the UK. Solid-phase-micro-extraction followed by gas chromatography-mass spectrometry were used to determine the volatile compounds present in these genotypes and sensory evaluation using a trained panel to assess the sensory profile of fresh celery. Significant differences (p < 0.05) in the volatile composition and sensory profile were observed and influenced by both genotype and harvest year. Two genotypes exhibited similar aroma composition and sensory profile between the years. Celery samples harvested in 2018, which possessed air temperatures that were considerably warmer than in 2020, exhibited higher proportions of sesquiterpenes and phthalides and we hypothesise that the higher proportions were generated as a response to heat stress. Studying the relationship between the genotype and the environment will provide clear information to guide growers in how to consistently produce a higher quality crop.

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“…These two plants have also been used for the treatment of hypertension, cirrhosis of blood vessels, hepatitis and neurasthenia [3]. The volatile constituents in these plants have been studied by gas chromatography mass spectrometry (GC-MS) and by gas chromatography with a flame-ionization detector, with steam distillation or solvent extraction [4][5][6]. However, these methods need large amount of organic solvent, tedious sample preparation and long analysis time.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the volatile constituents ofApium graveolens L. andOenanthe L. by gas chromatography-mass spectrometry, using headspace solid-phase microextraction

Deng

Song²,

Zheng

et al. 2003

Chromatographia

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KeyWordsGas chromatography mass spectrometry Volatile constituents of celeryand water dropwort Headspaoe solid phase microextraction SummaryGas chromatography mass spectrometry with headspaoe solid phase microextraction was used for the analysis of the volatile constituents of celery and water dropwort. Solid phase mi croextraction was carried out wth a 65 u.m polydimethylsiloxane divinylbenzene fiber at 60 ~ for 45 rain. The fiber was desorbed in the GC iniection liner at 250 ~ for 3 rain. Thirty eTght compounds in calory and thTrty-five compounds Tn water dropwort were separated and idenCfied. The main compounds found in both calory and water dropwort included cis-3-hexen-l-ol, a~-myrcene, limonene, a-pinene, 1/i-cyclohexadiene, 1,5,5-trimethyl-6-methylene-cyclohexene, 3J,~l,15-tetramethyl-2-hexadecen-l-ol, n-hexadeconoic acid and a~-caryophyllena. The predsion of the method was studied by five replicate analysis of the main volatile compounds in celery and a relative standard deviation value less than 5.0% showed that the method could provide good reproducibili~

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Kessane in the Indian Celery Seed Oils

Cited by 14 publications

References 10 publications

Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)

Analysis of the volatile constituents ofApium graveolens L. andOenanthe L. by gas chromatography-mass spectrometry, using headspace solid-phase microextraction

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