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Bangah(Agastache rugosa 0. Kuntze), grown in East Asia has very unique and strong flavor, known as wild plant adding to loach soup stock for deodorizing fishy in southern province Korea. In this work, flavor components in essential oil of bangah were analyzed by steam distillation/gaschromatography and identified by gas chromatography/mass selective detector. A total of 32 components were identified in essential oil including 14 hydrocarbons, 6 aldehydes, 5 phenols, 3 alcohol, 2 esters, 5 ketones and 1 other compounds. The major flavor components were estragole, limonene, caryophyllene, eugenol and anethol. It was newly appeared some of aldehydes and sesquiterpenes in ripened bangah. The flower portion was showed more various flavor profiles than leaf and stem. And the respective peak areas were also the largest in flower portion.
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