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

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Relation http://ir.cftri.com/3420/
FFJ-03-01
 
Title Chemical composition of the volatiles of Decalepis hamiltonii (Wight & Arn).
 
Creator Nagarajan, S.
Jagan Mohan Rao, L.
Gurudutt, K. N.
 
Subject 30 Spices/Condiments
02 Composition
 
Description 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.
 
Date 2001
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3420/1/Flavour_Fragr._J._2001_16_27-29.pdf
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..