Volatile constituents in leaves of parsley

Volatile flavour components of parsley leaves (Petroselinum crispum (mill.) nyman)

“…The known constituents include hydrocarbons, hydroxy compounds and a single sulphur compound (methyl disulphide). The relatively less volatile ethers and other constituents found by other ~o r k e r s l -~ were not detected in the headspace vapours but about half of those identified by Kasting et al 3 in steam distillates or isopentane extracts and emerging from the column before naphthalene (retention time about 40 min) were also present in the headspace vapours in the present work. (Kasting et aL3 reported identifications based on headspace vapours from high-vacuum distillates at temperatures up to 20 "C of parsley leaves, their technique differing from that of the present work in including high-vacuum distillation and pretreatment by storage at -40 "C for up to 4 months.)…”

The effect of sowing date and growth stage on the essential oil composition of three types of parsley (Petroselinum crispum)

“…The first three of these compounds, together with apiole and 1-methyl-4-isopropenylbenzene, formed the main constituents of the essential oil of a desert parsley, 4 whereas β-phellandrene, 1,3,8-p-menthatriene, α-pdimethylstyrene (p-cymenene) and terpinolene constituted the primary components of the plain leaf type. 5 Although the distillation technique was shown to affect the essential oil composition of plain leaf parsley, 6 sniff tests showed that 1,3,8-p-menthatriene was responsible for the characteristic parsley aroma.…”

Productivity and nutritional value of dill and parsley

“…Volatile compounds were investigated in leaves and seeds of dill and parsley. Composition and antimicrobial activity of volatile compounds were determined (Kasting et al 1972;Vokk et al 2011). Novac (2011 showed the influence of genotype to carotenoids and chlorophylls accumulation in parsley leaves.…”