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Chemical composition of the volatiles of Decalepis hamiltonii (Wight & Arn).

Nagarajan, S. and Jagan Mohan Rao, L. and Gurudutt, K. N. (2001) Chemical composition of the volatiles of Decalepis hamiltonii (Wight & Arn). Flavour and Fragrance Journal, 16 (1). 27-29, 7 ref..

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Abstract

Roots of Decalepis hamiltonii have a strong aromatic aroma and sweet taste. They are used as food in India (frequently pickled with lime) and also have antimicrobial and insecticidal properties. In this study a volatile oil was obtained from the roots of D. hamiltonii by steam distillation. GC-MS showed that around 96% of the oil was comprised of 2-hydroxy-4-methoxybenzaldehyde. Other compounds were also identified which may contribute to the aroma and biological properties of the root. These included benzaldehyde, salicylaldehyde, methyl salicylate, 2-phenylethyl alcohol, ethyl salicylate, p-anisaldehyde and vanillin.

Item Type: Article
Uncontrolled Keywords: ESSENTIAL-OILS; PLANTS-; VEGETABLES-SPECIFIC; VOLATILE-COMPOUNDS; DECALEPSIS-HAMILTONII; TUBERS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2008 04:34
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3420

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