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KMID : 0613820180280121523
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Journal of Life Science
2018 Volume.28 No. 12 p.1523 ~ p.1528
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Comparative Analysis of the Flavor Compounds in Cultivated Chrysanthemum indicum L.
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Oh Kyeong-Yeol
Goo Young-Min
Jeong Won-Min
Sin Seung-Mi
Kil Young-Sook
Ko Keon-Hee
Yang Ki-Jeung
KIm Jin-Hyo
Lee Dong-Yeol
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Abstract
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This study investigated the chemical composition of four Korean cultivated Chrysanthemum indicum L. (Gamguk 1 ho, Gamguk 2 ho, Gamguk 3 ho, and Wonhyang) which are used in the food and fragrance industries to identify their volatile flavor compounds. These compounds were analyzed using headspace GC-MS from plant samples cultivated in the same region of Korea (Sancheong-gun, Gyeongsangnam-do). A total of 23 compounds were identified, eight of which were common across the four cultivars. The major flavor components in the three Gamguk plants were identified as 3-carene, camphene, β-phellandrene, eucalyptol and (+)-camphor. Eleven compounds, including (+)-camphor at 31.40%, were identified in Gamguk 1 ho. Gamguk 2 ho was found to contain 12 flavor compounds, predominant of which was camphene at 25.60%. Thirteen compounds including (+)-camphor (26.88%) were identified in Gamguk 3 ho, while 17 were detected in the Wonhyang cultivar, including trans-piperitol (47.33%), sabinene, and γ-terpinyl acetate. These results indicate differences in the type and ratio of functional volatile flavor ingredients in Chrysanthemum indicum L. cultivars which is highly valuable as material for fragrance product development.
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KEYWORD
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Chrysanthemum indicum L., cultivar, gas chromatography, headspace, flavor compound
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