On the basis of dilution experiments, 17 odorants of two parsley cultivars were selected for quantification and their odour activity values (OAVs, ratio of concentration to odour threshold) were calculated. The odorants showing higher OAVs with regard to the different odour notes in the odour profile of parsley were mixed. As the aroma of this mixture was close to that of parsley, it was concluded that p-mentha-1,3,8-triene, myrcene, 2-sec-butyl-3-methoxypyrazine, myristicin, linalol, (Z)-dec-6-enal and (Z)-hex-3-enal were the character impact flavour compounds of parsley. After chopping, the aroma of parsley changed rapidly. The loss in the ‘terpeny, parsley-like’ note in the odour profile was mainly due to both a decrease of p-mentha-1,3,8-triene and an increase of the ‘green, grassy’ and ‘fruity’ notes caused by a rapid formation of (Z)-hex-3-enal, (Z)-hex-3-enol and (Z)-hex-3-enyl acetate.
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Masanetz et al. (1998) studied this question.