Identification and Quantitative Estimation of Alcohols in Celery Essential Oil
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 535-537
- https://doi.org/10.1111/j.1365-2621.1969.tb12081.x
Abstract
SUMMARY: The alcohols in celery essential oil obtained from fresh celery by two essence recovery methods were separated by gas chromatography and identified by spectroscopic methods. Thirteen alcohols were reported. Twelve of the 13 alcohols have not been previously reported as constituents of celery essential oil. A semiquantitative estimation of each constituent was made.Keywords
This publication has 2 references indexed in Scilit:
- Infrared Spectra of Monoterpenes and Related Compounds. II. Terpene AlcoholsApplied Spectroscopy, 1968
- Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and TangerineJournal of Food Science, 1966