The Volatile Flavor Substances of Celery

Abstract

SUMMARY The isolation and identification of the volatile compounds of celery are described. Non‐linear temperature‐programmed gas chromatography was found to give resolution superior to that of either isothermal operation or linear temperature programming. The identification of 24 compounds from celery is reported. Of the 38 compounds thus far identified from celery distillates, the following six compounds are primarily responsible for the characteristic flavor and aroma of celery: 3‐isobutylidene‐3a,4‐dihydrophthalide; 3‐isovalidene‐ 3a,4‐dihydrophthalide; 3‐isobutylidene phthalide; 3‐isovalidene phthalide; cis‐3‐hexen‐l‐yl pyruvate; and diacetyl. The phthalide derivatives are also implicated in the occurrence of certain celery off‐flavors reported in the literature.