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KMID : 0665420210360030317
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Korean Journal of Food Culture
2021 Volume.36 No. 3 p.317 ~ p.324
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Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy
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Kim Jeong-Mee
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Abstract
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This study was carried out to investigate the flavoral essential oil components in the stems of Agastache rugosa. Thesecomponents were analyzed using gas chromatography-mass selective detector (GC-MSD). The stems of Agastache rugosawere contained alcohols, aldehydes, ketones, fatty acid esters, and terpenoids. The peak area (%) of estragole was highestamong its oil components and the next were pulegone and menthone. The terpenoid alcohols found were 1-octen-3-ol,chavicol, spatulenol, 3-hexen-1-ol, 2-cyclohexen-1-ol, methyl eugenol, and octaethyllene glycol. The stems also containedketones such as pulegone, menthone, cis-isopulegone, 2-cyclohexene-1-one, 3-octanone, 1-cyclohexanone, isoindole-1-one, t-ionone, inden-2-one, as well as the aldehydes of 4-methoxycinnam and benzaldehyde. The following esters were alsodetected 1-isopulegone-3-yl acetate, caryophyllene oxide, acetate and benzendicarboxylic acid ester. The terpenoids in thestems were identified as caryophyllene, limonene, cyclohexasiloxane-D, germacrene-D, anethole, cadinene, muurolene,and bourbonene. Overall Agastache rugosa contained several functional oil components including phenylpropanoids andterpenoids as flavoral essential oil components for natural aromatherapy.
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KEYWORD
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Agastache rugosa, aromatherapy, flavoral oil components, terpenoids
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