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Flavour volatiles of flowers and stalks of Murraya koenigii L.

Walde, S. G. and Jyothirmayi, T. and Prabhakara Rao, P. G. and Srinivas, P. (2006) Flavour volatiles of flowers and stalks of Murraya koenigii L. Flavour and Fragrance Journal, 21 (4). pp. 581-584.

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Composition of flavour compounds was investigated in essential oil isolated from the fresh leaf stalks and flowers of curry leaf plant (Murraya koenigii) grown in Hyderabad, India. Analysis by GC-MS identified 31 compounds in the leaf stalk oil and 24 compounds in the flower oil, representing 88.1 and 91.8% of the total oil, respectively. The major components of the leaf stalk oil were the monoterpene and sesquiterpene hydrocarbons (66.7%), oxygenated monoterpenes (14.2%) and sesquiterpene alcohols (8.1%). Similarly, the main components of the flower oil were monoterpenes and sesquiterpenes (87%), with oxygenated monoterpenes and sesquiterpenes constituting 4.7%. It is suggested that the large number of oxygenated monoterpenes and sesquiterpenes are responsible for the intense aroma of the stalk and flower parts of the plants, as compared to their leaves.

Item Type: Article
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 > Lucknow
Plantation Products Spices and Flavour Technology
CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Aug 2008 06:14
Last Modified: 28 Dec 2011 09:57
URI: http://ir.cftri.com/id/eprint/7494

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