Mahadev:
Please refer to the reference below which isolated a variety of volatiles by a simultaneous distillation and extraction method and analysed them by a GC-MS method.
S. G. Walde, T. Jyothirmayi, P. G. Prabhakara Rao , P. Srinivas. Flavour volatiles of flowers and stalks of Murraya koenigii L. Flavour and Fragrance Journal, Volume 21, Issue 4 , Pages 581 - 584.
Abstract:
Abstract
The volatiles of fresh leaf stalks and flowers of Murraya koenigii (curry leaf plant), grown in Hyderabad, India, were isolated by simultaneous distillation and extraction method and analysed by GC-MS. Thirty-one components were identified in the leaf stalk oil, constituting 88.1% of the volatile oil. The major components were the mono- and sesquiterpene hydrocarbons (66.7%), of which the major ones were -pinene (24.2%), -pinene (6.9%), -phellandrene (7.3%) and -copaene (8.9%). In addition, the oil had nine oxygenated monoterpenes (14.2%) and four sesquiterpene alcohols (8.1%). In the flower oil, 24 components were identified, constituting 91.8% of the volatile oil. Here, too, the major constituents were mono- and sesquiterpenes (87%), of which cis-ocimene (34.1%), -pinene (19.1%), -terpinene (6.7%) and -caryophyllene (9.5%) were predominant. It also contained seven oxygenated monoterpenes and three oxygenated sesquiterpenes, constituting 4.7% of the oil. The larger number of oxygenated mono- and sesquiterpenes present appear to be responsible for the intense odour associated with the stalk and flower parts of Murraya koenigii as compared to the leaf. Copyright 2006 John Wiley & Sons, Ltd.
Reference Link:
http://www3.interscience.wiley.com/cgi-bin/abstract/112595941/ABSTRACT?CRETRY=1&SRETRY=0
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