Aromatic Volatile Composition of Celery and Celeriac Cultivars

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  • 1 Department of Organic Chemistry, Faculty of Agricultural Sciences, State University of Ghent, Coupure 653, B-9000 Ghent, Belgium
  • 2 Provincial Research and Information Center for Agriculture and Horticulture, Iperweg 87, B-8810 Roeselare–Rumbeke, Belgium
  • 3 Department of Organic Chemistry, Faculty of Agricultural Sciences, State University of Ghent, Coupre 653, B-9000 Ghent, Belgium

A two-dimensional capillary gas chromatographic method was developed to separate and quantify aromatic volatiles of celery in one analysis. The isolation, identification, and quantification of the volatile compounds of four cultivars of blanching celery (Apium graveolens L. var. dulce) and six cultivars of celeriac (Apium graveolens L. var. rapaceum) are described. The qualitative composition of Likens-Nickerson extracts of both cultivars is similar. The concentration of terpenes and phthalides, the key volatile components, found in various cultivars of both celery and celeriac varied over a wide range.

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