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KMID : 0380619880200060774
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 6 p.774 ~ p.779
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Flavor Components of Artemisia Lavandulaefolia DC
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박종세/Park, Jong Sei
최경숙/김정한/박형국/최봉영/윤창노/Choi, Kyoung Sook/Kim, Jung Han/Park, Hyoung Kook/Choi, Bong Young/Yoon, Chang No
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Abstract
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The essential oil of Artemiisa lavandulaefolia DC was analyzed by gas chromatography/mass spectrometry (GC/MS). The oil was stored at different conditions for 6 weeks and the changes of color and chemical composition during storage were checked by GC/MS. The experimental results were as follows: (1) More than 186 chemicals were detected by GC. Major components were 1,8-cineol, thujone, camphor, borneol, coumarin, 2,3-dihydrobenzofuran and β-bisabolene. In this study, 3,3,6-trimethyl norpinanol, β-farnesene, α-curmene and 7-methoxy coumarin were detected as new compounds in Artemisia species. (2) It was proved that temperature and/or light had an important effect on the changes of color and volatile components of the essential oil. The relative amounts of limonene and 1,8-cineol were decreased, on the other hand, β-phellandrene and α-terpineol were increased during storage.
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