Volatile flavour components of parsley leaves (Petroselinum crispum (mill.) nyman)

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Abstract
Fourteen compounds have been positively identified by gas chromatography mass spectrometry and a further seven tentatively identified in the headspace vapours above minced parsley leaves and petioles under very mild extraction conditions which closely simulate those occurring during mastication. By means of enzyme inhibitors it was shown that these components were present as such in the intact leaf tissue rather than in the form of an enzyme‐non‐volatile precursor system as in Allium species and the Cruciferae. The only sulphur‐containing compound was methyl disulphide. The characteristic flavour and odour are due to the presence of monoterpene hydrocarbons.