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Volatile compounds of the curry plant

, : Volatile compounds of the curry plant. Hortscience 26(1): 69-70

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) adn GC/mass spectrometry. The essential oil content was 0.67% (v/w). Sixteeen compounds were identified in the oil and included: neryl acetate (51.4%), .alpha.-pinene (17.2%), .alpha.-eudesmol (6.9%), geranyl propionate (3.8%), .beta.-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.


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