Celery and More Phthalide Lactones- Chemistry and Flavor

Zviely, Michael; Chemistry, Cathay-Israel
June 2012
Perfumer & Flavorist;Jun2012, Vol. 37 Issue 6, p54
The article provides information on Apium graveolens Linn (Apiaceae) usually known as celery, an annual or bieannial herb. It mentions that one of the most important contributors to the celery flavor is celery lactone, 3-n-butylphthalide, which happens in lovage and celery with an aromatic spicy flavor and odor. It states that 3-propylidenephthalide is another phthalide lactone derivative in celery with unsaturated side chain phthalide happens in lovage and celery.


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