“Relative Recovery And Identification Of Carbonyl Compounds From Celery Essential Oil”, 1970-11 (; backlinks; similar):
The carbonyl compounds in celery essential oil obtained from celery leaves and stalks by two essence recovery methods were separated by gas chromatography and identified by chemical and spectroscopic methods.
Two epoxides, 5 ketones, 5 esters, 3 acids and 3 phthalides, 3,n-butylphthalide, sedanolide, and 3,n-butylhexahydrophthalide, were reported as constituents of the essential oil from fresh celery.
3,n-butylphthalide and sedanolide possess the characteristic odor and flavor of celery. 16⁄18 compounds have not been reported as constituents of the essential oil from fresh celery.
Semi-quantitative relationships were established for each carbonyl and the carbonyl fractions.