Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Volatile Compounds of the Curry Plant
View through CrossRef
The curry plant [Helichrysum italicum (Roth) G. Don in Loudon ssp. italicum or H. angustifolium (Lam.) DC (Asteraceae)], a popular ornamental herb with a curry-like aroma, was chemically evaluated to identify the essential oil constituents responsible for its aroma. Leaves and flowers from greenhouse-grown plants were harvested at full bloom. Essential oils were extracted from the dried leaves via hydrodistillation and the chemical constituents analyzed by gas chromatography (GC) and GC/mass spectrometry. The essential oil content was 0.67% (v/w). Sixteen compounds were identified in the oil and included: neryl acetate (51.4%), pinene (17.2%), eudesmol (6.9%), geranyl propionate (3.8%),β-eudesmol (1.8%), limonene (1.7%), and camphene (1.6%). While the aroma of the curry plant is similar to that of a mild curry powder, the volatile chemical profile of the curry plant does not resemble that reported for commercial curry mixtures.
Title: Volatile Compounds of the Curry Plant
Description:
The curry plant [Helichrysum italicum (Roth) G.
Don in Loudon ssp.
italicum or H.
angustifolium (Lam.
) DC (Asteraceae)], a popular ornamental herb with a curry-like aroma, was chemically evaluated to identify the essential oil constituents responsible for its aroma.
Leaves and flowers from greenhouse-grown plants were harvested at full bloom.
Essential oils were extracted from the dried leaves via hydrodistillation and the chemical constituents analyzed by gas chromatography (GC) and GC/mass spectrometry.
The essential oil content was 0.
67% (v/w).
Sixteen compounds were identified in the oil and included: neryl acetate (51.
4%), pinene (17.
2%), eudesmol (6.
9%), geranyl propionate (3.
8%),β-eudesmol (1.
8%), limonene (1.
7%), and camphene (1.
6%).
While the aroma of the curry plant is similar to that of a mild curry powder, the volatile chemical profile of the curry plant does not resemble that reported for commercial curry mixtures.
Related Results
The Hays City Vigilante Period, 1868-1869
The Hays City Vigilante Period, 1868-1869
Hays City had started with tremendous rush of success in August 1867. Benefitting from the possession of the Union Pacific Railroad, Eastern Division (UPRR-ED), terminus, Hays Cit...
Characterization of berry and wine aroma development in interspecific hybrids important to Missouri using a metabolomics based approach
Characterization of berry and wine aroma development in interspecific hybrids important to Missouri using a metabolomics based approach
With increases in climate extremes resulting in more abiotic and biotic stress on crops such as grapes, it is essential to develop new cultivars that are more robust than the tradi...
The Rise of the Curry
The Rise of the Curry
The British have a love-hate relationship with curry. On one hand they are mesmerized by the delectable taste and the tantalizing aroma of the spicy curry; on the other hand they a...
Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has...
Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat
Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat
Physicochemical properties, bacterial communities, and volatile compounds of mutton sausage produced from Jianzhou Big-Eared goat meat during natural ripening were investigated. Fi...
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders
AbstractCompared with peppermint oil, natural peppermint has more ingredients, a layered fragrance, and a green colour. It has been widely used as a nutritional additive, herbal te...
Capturing actively produced microbial volatile organic compounds from human associated samples with vacuum assisted sorbent extraction
Capturing actively produced microbial volatile organic compounds from human associated samples with vacuum assisted sorbent extraction
ABSTRACTVolatile organic compounds (VOC) from biological samples have unknown origins. VOCs may originate from the host or different microbial organisms from a microbial community....
Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions
Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions
AbstractBACKGROUND: Aroma of fragrant rice greatly affects palatability as well as consumer acceptability. Loss of desirable volatile compounds such as 2‐acetyl‐1‐pyrroline (2‐AP) ...