A HPLC procedure was developed to separate the phthalides extracted from celery, celeriac and lovage. This method provided the complete separation of sedanenolide and sedanolide. Concentrations of the phthalides found in various cultivars of celery varied over a ten‐fold range. The relative ratios of butyl phthalide, sedanenolide and sedanolide were generally consistent within a species. Celeriac exhibited relatively high levels of phthalides while lovage contained predominantly butyl phthalide. Sensory evaluation of the samples showed significant correlation with the individual and total phthalides.
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Uhlig et al. (1987) studied this question.
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