Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by Odour–activity values
✍ Scribed by Charly Masanetz; Werner Grosch
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 184 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0882-5734
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✦ Synopsis
On the basis of dilution experiments, 17 odorants of two parsley cultivars were selected for quanti®cation and their odour activity values (OAVs, ratio of concentration to odour threshold) were calculated. The odorants showing higher OAVs with regard to the dierent odour notes in the odour pro®le of parsley were mixed. As the aroma of this mixture was close to that of parsley, it was concluded that p-mentha-1,3,8-triene, myrcene, 2-sec-butyl-3-methoxypyrazine, myristicin, linalol, (Z)-dec-6-enal and (Z)-hex-3-enal were the character impact ¯avour compounds of parsley. After chopping, the aroma of parsley changed rapidly. The loss in the terpeny, parsley-like' note in the odour pro®le was mainly due to both a decrease of p-mentha-1,3,8-triene and an increase of the green, grassy' and `fruity' notes caused by a rapid formation of (Z)-hex-3-enal, (Z)-hex-3-enol and (Z)-hex-3-enyl acetate. # 1998