Natural celery flavor (Apium graveolens)

A flavor preparation obtained exclusively from celery materials (seeds, leaves, stalks, root) by permitted physical processes (steam distillation, expression, fractionation), extraction (ethanol, supercritical CO₂, vegetable oils), and/or enzymatic steps applicable to natural flavors. Supplied as essential oil/oleoresin, liquid flavor (water- or oil-soluble, with carriers such as EtOH, propylene glycol, triacetin), or encapsulated powder (e.g., maltodextrins/gums). Typical profile: green-herbaceous, spicy, distinctly celery-like with light balsamic facets.

Caloric value (per 100 g product)
Depends on format and carrier:

• Essential oil/oleoresin: ~800–900 kcal/100 g.

• Liquid flavor in EtOH/PG: ~150–300 kcal/100 g.

• Encapsulated powder: ~200–400 kcal/100 g.
  At use levels (tens to hundreds of ppm) the energy contribution is negligible.

Key constituents

• Phthalides: 3-n-butylphthalide, sedanolide, sedanenolide (signature celery/spicy note).

• Terpenes/terpenoids: limonene, β-selinene, α/β-pinene, myrcene, linalool.

• “Green” aldehydes (leaf fractions): (E)-2-hexenal, hexanal.

• Coumarins/furanocoumarins (trace, esp. leaves/root): bergapten (5-MOP), xanthotoxin.

• Analytical markers: volatile GC–MS fingerprint (phthalide/terpene ratios), refractive index/density (oils), aroma load on dry basis (powders).

Lipid profile (per 100 g; always reported)
Varies with format (see above). SFA/MUFA/PUFA (n-6/n-3) are present only at trace, non-significant levels at use doses. Trans/CLA: absent. Cholesterol: absent.

Production process
Selected celery parts → gentle cleaning/drying → steam distillation (seed oil) and/or extraction (EtOH, supercritical CO₂) → defatting/filtration → optional fractionation and recombination of top/middle/base notes → standardization (aroma load, carrier) → stabilization (approved antioxidants) → light/oxygen-barrier packaging. For powders: emulsification → spray-dry/encapsulation.

Sensory and technological properties
Green-herbaceous, spicy, lightly balsamic; seed gives warmer, spicier tone, leaf/stalk give fresher green notes. Terpenic fractions are lipophilic; water applications may require solubilizers/emulsifiers and can show louche haze at low T/high dilution. Phthalides are fairly heat-robust; aldehydes are more labile; furanocoumarins are photosensitive.

Food applications
Soups/broths, bouillon/cubes, brown & white sauces, ragù, fillings, ready meals; snack seasonings, salad dressings, pickled goods, cold sauces; plant-based savory systems (green/savory build; salt-enhancing synergy with NaCl, KCl, glutamates and 5′-nucleotides).
Indicative dosages: 50–300 ppm (liquid flavors), 0.03–0.20% in recipe (encapsulated powders); essential oil 5–100 ppm. Run pilot trials: matrix, pH and salt strongly modulate impact.

Nutrition and health
Nutritional contribution is immaterial at flavoring doses; the function is sensory/technological. Some fractions may carry furanocoumarins (exercise caution for photosensitive individuals); biogenic amines are negligible.

Quality and specifications (typical topics)
Physicochemical: density/refractive index (oils), color, aroma load (g/100 g), peroxide/oxidative status.
Analytical: GC–MS ratios (3-n-butylphthalide/sedanolide/terpenes), residual solvents within limits; compliant metals.
Microbiology: not applicable to oils; for powders: low TVC/Y&M, controlled aw.
Sensory: no oxidized or harsh solvent-like notes; lot-to-lot consistency.

Storage and shelf life
Store cool and dark (ideally ≤15–20 °C) in amber/stainless containers with minimal headspace (low DO/OTR). Powders: maintain low aw, avoid high RH (caking). Use FIFO; promptly reclose to limit oxygen pickup.

Allergens and safety
Celery is one of the EU major 14 allergens: celery-derived flavors require careful labeling per local regulations. Theoretical photosensitization risk from furanocoumarins in non-purified fractions—manage via raw-material selection and specification. For cosmetics, observe IFRA and local limits.

INCI functions in cosmetics
Typical entries: Apium Graveolens Seed Oil, Apium Graveolens Extract, Apium Graveolens Leaf/Root Extract. Roles: fragrance, masking, skin conditioning; assess sensitization potential and any furanocoumarin content.

Troubleshooting

• Haze in beverages (louche) → unsolved terpenes: raise EtOH at bottling, use solubilizers/emulsifiers, apply chill-filtration.

• Loss of impact → oxidation/light: improve barrier, add permitted antioxidants, lower storage T.

• Bitter/medicinal edge → overdose or seed-heavy profile: reduce dose; blend with citrus/sweeter herbs.

• Lot variability → origin/plant part: blend and lock GC–MS spec windows (phthalides/terpenes).

Sustainability and supply chain
Potential upcycling of surplus leaves/stalks; favor CO₂ extraction (lower solvent use); manage effluents to BOD/COD targets; use recyclable light/O₂-barrier packaging; temperature/RH-controlled logistics.

Conclusion
Natural celery flavor delivers a distinctive green-spicy signature at low dose across broths, snacks, dressings, and plant-based foods. Consistency hinges on phthalide standardization, oxidation control, and solubility management; allergen handling and furanocoumarin control must be baked into specifications and labeling.

Mini-glossary
EtOH/PG — ethanol / propylene glycol (flavor carriers)
GC–MS — gas chromatography–mass spectrometry (volatile fingerprint)
scCO₂ — supercritical CO₂ extraction
DO/OTR — dissolved oxygen / oxygen transmission rate (packaging)
aw/RH — water activity / relative humidity
TVC/Y&M — total viable count / yeasts & molds
IFRA — International Fragrance Association (cosmetic fragrance standards)
SFA/MUFA/PUFA (n-6/n-3) — fatty-acid profile (not nutritionally relevant at use levels)
FIFO — first in, first out
BOD/COD — biochemical/chemical oxygen demand (effluents)

Studies

Celery seeds have an anti-inflammatory action and positive effects on arterial hypertension (1).

The results of this study confirm that the phenolic compounds and flavonoids present in the celery leaves, such as apigenin and luteolin, exert antioxidant activity (2).

An 8-month study with administration of celery leaf extract has been shown to reduce blood glucose levels, however a lack of association between blood glucose levels and plasma insulin levels in elderly pre-diabetics was found (3).

A mixture of celery and ajowan has been shown to be effective in reducing the frequency and symptoms of dyspepsia (4).

Allergy

The celery is one of the main foods that can trigger allergic reactions (5).

Celery studies

References_________________________________________________________________________

(1) Moghadam MH, Imenshahidi M, Mohajeri SA. Antihypertensive effect of celery seed on rat blood pressure in chronic administration. J Med Food. 2013 Jun;16(6):558-63. doi: 10.1089/jmf.2012.2664. 

Abstract. This study investigated the effects of different celery (Apium graveolens) seed extracts on blood pressure (BP) in normotensive and deoxycorticosterone acetate-induced hypertensive rats. The hexanic, methanolic, and aqueous-ethanolic extracts were administered intraperitoneally and their effects on BP and heart rate (HR) were evaluated in comparison with spirnolactone as a diuretic and positive control. Also, the amount of n-butylphthalide (NBP), as an antihypertensive constituent, in each extract was determined by HPLC. The results indicated that all extracts decreased BP and increased the HR in hypertensive rats, but had no effect on normotensive rats. The data showed that administration of 300 mg/kg of hexanic, methanolic, and aqueous-ethanolic (20/80, v/v) extracts of the celery seed caused 38, 24, and 23 mmHg reduction in BP and 60, 25, and 27 beats per minute increase in the HR, respectively. Also, the HPLC analysis data revealed that the content of NBP in the hexanic extract was 3.7 and 4 times greater than methanolic and aqueous-ethanolic extracts. It can be concluded that celery seed extracts have antihypertensive properties, which appears to be attributable to the actions of its active hydrophobic constitutes such as NBP and can be considered as an antihypertensive agent in chronic treatment of elevated BP.

(2) Han L, Gao X, Xia T, Zhang X, Li X, Gao W. Effect of digestion on the phenolic content and antioxidant activity of celery leaf and the antioxidant mechanism via Nrf2/HO-1 signaling pathways against Dexamethasone. J Food Biochem. 2019 Jul;43(7):e12875. doi: 10.1111/jfbc.12875. Epub 2019 May 17. PMID: 31353732.

(3) Yusni Y, Zufry H, Meutia F, Sucipto KW. The effects of celery leaf (apium graveolens L.) treatment on blood glucose and insulin levels in elderly pre-diabetics. Saudi Med J. 2018 Feb;39(2):154-160. doi: 10.15537/smj.2018.2.21238.

Abstract. To analyze the effect of celery leaf extract on blood glucose and plasma insulin levels in elderly pre-diabetics. Methods: This study was conducted between March and November 2014 at the Faculty of Medicine, Syiah Kuala University, Banda Aceh, Indonesia. A quasi-experimental pretest-posttest with a control group was conducted with elderly pre-diabetic volunteers. The subjects included 16 elderly pre-diabetics older than 60 (6 males and 10 females). The subjects were randomly divided into 2 groups: a control group (placebo-treated) and a treatment group (celery-treated). The treatment consisted of celery leaf extract capsules at the dose of 250 mg, 3 times per day (morning, afternoon and evening), 30 minutes before a meal, for 12 days. Data analysis was performed using the t-test (p less than 0.05). Results: There was a significant decrease in pre-prandial plasma glucose levels (p=0.01) and post-prandial plasma glucose levels (p=0.00), but no significant increase in plasma insulin levels (p=0.15) after celery leaf treatment in elderly pre-diabetics. Conclusion: Celery was effective at reducing blood glucose levels, but there was a lack of association between blood glucose levels and plasma insulin levels in elderly pre-diabetics.

(4) Azimi M, Zahedi MJ, Mehrabani M, Tajadini H, Zolala F, Baneshi MR, Choopani R, Sharififar F, Asadipour A, Hayatbakhsh MM, Ahmadi B. Effect of Apium graveolens and Trachyspermum copticom on clinical symptoms of patients with functional dyspepsia. Avicenna J Phytomed. 2017 Nov-Dec;7(6):554-564.

Abstract. Objectives: This study aimed at investigating the effect of Iranian traditional remedy prepared from Apium graveolens and Trachyspermum copticom (AT) on the severity and frequency of symptoms in patients with functional dyspepsia (FD). Material and methods: In total, 150 FD patients were included in this randomized double-blind trial, based on the ROME III diagnostic criteria, and they were divided into three intervention groups namely, AT, Placebo and omeprazole. Then, severity and frequency of symptoms during this eight-week trial were measured. Obtained information was analyzed using Chi-square test and repeated measures test. Result: In general, the severity and frequency of symptoms after the 4th week significantly decreased in the AT group as compared to the omeprazole and placebo groups, and continued to reduce by the end of the eighth week. General reduction of symptom severity and frequency in the omeprazole group was significantly different from the placebo group by the end of the 4th and 8th weeks. With respect to each individual symptom, AT markedly improved symptoms, such as burning, pain, early satiation, fullness, bloating, belching and nausea, as compared to placebo-treated group. Moreover, AT significantly improved symptoms, like vomiting, and nausea, except for pain, as compared to omeprazole-treated subjects. Conclusion: According to the results, AT, as Iranian traditional remedy, was more effective than omeprazole and placebo in reducing the symptoms in FD patients.

(5) Daems D, Peeters B, Delport F, Remans T, Lammertyn J, Spasic D. Identification and Quantification of Celery Allergens Using Fiber Optic Surface Plasmon Resonance PCR. Sensors (Basel). 2017 Jul 31;17(8):1754. doi: 10.3390/s17081754. 

Abstract: Accurate identification and quantification of allergens is key in healthcare, biotechnology and food quality and safety. Celery (Apium graveolens) is one of the most important elicitors of food allergic reactions in Europe. Currently, the golden standards to identify, quantify and discriminate celery in a biological sample are immunoassays and two-step molecular detection assays in which quantitative PCR (qPCR) is followed by a high-resolution melting analysis (HRM). In order to provide a DNA-based, rapid and simple detection method suitable for one-step quantification, a fiber optic PCR melting assay (FO-PCR-MA) was developed to determine different concentrations of celery DNA (1 pM-0.1 fM). The presented method is based on the hybridization and melting of DNA-coated gold nanoparticles to the FO sensor surface in the presence of the target gene (mannitol dehydrogenase, Mtd). The concept was not only able to reveal the presence of celery DNA, but also allowed for the cycle-to-cycle quantification of the target sequence through melting analysis. Furthermore, the developed bioassay was benchmarked against qPCR followed by HRM, showing excellent agreement (R² = 0.96). In conclusion, this innovative and sensitive diagnostic test could further improve food quality control and thus have a large impact on allergen induced healthcare problems.