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Production of a root-specific flavour compound, 2-hydroxy-4-methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae)

Giridhar, P and Rajasekaran, T and Ravishankar, G. A. (2005) Production of a root-specific flavour compound, 2-hydroxy-4-methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae). Journal of the Science of Food and Agriculture, 85. pp. 61-64.

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Abstract

The flavour compound 2-hydroxy-4-methoxy benzaldehyde from normal roots of swallow root (Decalepis hamiltonii) raised in vitro was extracted with dichloromethane, evaporated to dryness and dissolved in ethanol for qualitative (TLC) and quantitative (GC-MS) analysis. Maximum root biomass and the maximum content of flavour compound (40 ± 2.1 µgg−1 dry weight) were recorded after 45 days of growth on Murashige and Skoog medium containing 1.0mg l−1 α-naphthaleneacetic acid.

Item Type: Article
Uncontrolled Keywords: Decalepis hamiltonii; 2-hydroxy-4-methoxy benzaldehyde; flavouring agent; root cultures; GC-MS
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 12 Aromatic Chemistry
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 05:21
Last Modified: 28 Dec 2011 09:34
URI: http://ir.cftri.com/id/eprint/1768

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