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Flavour volatiles of leaves, fruits and seed cotyledons of Murraya koenigii L.

Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Shivaswamy, R. and Srinivas, P. (2005) Flavour volatiles of leaves, fruits and seed cotyledons of Murraya koenigii L. Flavour and Fragrance Journal, 20. pp. 169-172.

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Abstract

The flavour volatile constituents of seed cotyledons, fruits and leaves of Murraya koenigii L. (curry leaf plant), grown in Hyderabad, India, were analysed by GC-MS and compared with curry leaf flavour constituents. These consist of monoterpene hydrocarbons, oxygenated monoterpenes and sesquiterpenes. The major constituents of curry leaf are monoterpenes (70%); seed cotyledons (86%), constituting -pinene (52%) and cis-ß-ocimene (34%); raw fruit oil containing monoterpenes (80%) and oxygenated monoterpenes (4.8%); and fruit pulp oil containing monoterpenes (61%). The present findings constitute the first report of volatile constituents of parts of Murraya koenigii L. other than the leaves.

Item Type: Article
Uncontrolled Keywords: Murraya koenigii • curry leaf • essential oil • flavour volatiles • gas chromatography • mass spectrometry
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 30 Spices/Condiments > 06 Curry Leaf
Divisions: CFTRI Resource Centres > Hyderabad
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2008 05:04
Last Modified: 05 Oct 2018 06:32
URI: http://ir.cftri.com/id/eprint/4580

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