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Volatile flavour components of parsley leaves (Petroselinum crispum (Mill.) Nyman)



Volatile flavour components of parsley leaves (Petroselinum crispum (Mill.) Nyman)



Journal of the Science of Food and Agriculture 26(4): 465-470



Compounds (14) were positively identified by gas chromatography-mass spectrometry and a further 7 tentatively identified in the headspace vapors above minced parsley leaves and petioles under very mild extraction conditions which closely simulate those occurring during mastication. Enzyme inhibitors demonstrated that these components were present as such in the intact leaf tissue rather than in the form of an enzyme-non-volatile precursor system as in Allium species and the Cruciferase. The only S-containing compound was methyl disulfide. The characteristic flavor and odor are due to the presence of monoterpene hydrocarbons.

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Accession: 000262307

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DOI: 10.1002/jsfa.2740260412


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