Carl H. Snyder

Volatile aroma constituents of parsley leaves

Abstract The aroma volatiles of a desert parsley were analysed using routine procedures, and 45 constituents were positively identified, including 11 not previously reported as parsley leaf volatiles. One component, 2-(p-tolyl)propan-2-ol, is a new aroma volatile and, together with p-mentha- 1,3,8-triene, may be unique to parsley. Major constituents of the sample were 4-methoxy-6-(prop-2-enyl)benzo-1,3-dioxolan (myristicin) 4,7-dimethoxy-5-(prop-2-enyl)benzo-1,3 dioxolan (apiole), β-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-1-methylbenzene. Aroma assessments during GC showed that apiole, in particular, had desirable parsley odour character.

Volatile aroma constituents of mango (cv Kensington)

Abstract The aroma volatiles of the Kensington cultivar of mango were analysed using routine procedures, and results compared with those for other cultivars. In total, 58 constituents were positively identified, including 36 not previously reported for this cultivar, and seven not previously described for any cultivar of mango. Monoterpene hydrocarbons were the major group of volatiles (at ca 49% w/w of the total volatiles) with α-terpinolene as the most abundant single constituent ( ca 26%), but esters were unusually also major components (16 ca 33%). The latter probably contribute to the unique mango flavour of this cultivar, together with certain lactones important in peach flavour.