Natural benzaldehyde from Prunus persica (L.) Batsch. (29th December 2017)

• Record Type: Journal Article
• Authors: Verma, Ram S.; Padalia, Rajendra C.; Singh, Ved R.; Goswami, Prakash; Chauhan, Amit; Bhukya, Balakishan
• Is Part Of: International journal of food properties. Volume 20(2017)Supplement 2
• Page Start: 1259
• Page End: 1263
• Publication Date: 2017-12-29
• Subjects: Prunus persica -- Rosaceae -- Leaves -- Essential oil -- Natural benzaldehyde; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1338728
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Benzaldehyde is one of the most important molecules in the flavour industry. Presently, most of its industrial requirement is met through synthetic route. In this research, leaf essential oil of Prunus persica (L.) Batsch. extracted in different seasons was analysed using GC-FID, GC-MS, and NMR ( 1 H and 13 C) techniques. The oil was characterised by higher amounts of benzaldehyde (63.1%–98.3%). The yield of benzaldehyde was higher during rainy (0.45 g/100 g fresh leaves) and autumn (0.44 g/100 g fresh leaves) seasons. In conclusion, leaves of P. persica can be used as a natural source of benzaldehyde for flavour industry.