Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparative Chemical Composition of Domestic and Imported Chrysanthemum indicum L. Flower Oils

  • Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • Published : 2009.10.31
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Abstract

Volatile flavor compounds were isolated from the flowers of Chrysanthemum indicum L. (gamguk) produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of oils from Korean and Chinese gamguk were 2.0 and 0.5%(v/w), respectively. Sixty-three volatile compounds of Korean gamguk representing 89.28% of the total peak area were tentatively identified, including 35 hydrocarbons, 12 alcohols, 6 ketones, 3 esters, 5 aldehydes, 1 oxide, and 1 miscellaneous component. Thirty-six volatile components of Chinese gamguk constituted 58.15% of the total volatile composition were tentatively characterized, consisting of 19 hydrocarbons, 7 alcohols, 2 ketones, 2 esters, 4 aldehydes, 1 oxide, and 1 miscellaneous component. The predominant components of Korean oil were ${\alpha}$-pinene, 1,8-cineol, and chrysanthenone. Whereas, camphor, ${\alpha}$-curcumene, and ${\beta}$-sesquiphellandrene were the main aroma compounds of Chinese gamguk.

Keywords

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