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KMID : 1007520090180051288
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Food Science and Biotechnology
2009 Volume.18 No. 5 p.1288 ~ p.1292
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Comparative Chemical Composition of Domestic and Imported Chrysanthemum indicum L. Flower Oils Kyung-
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Chang Kyung-Mi
Kim Gun-Hee
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Abstract
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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 α-pinene, 1,8-cineol, and chrysanthenone. Whereas, camphor, α-curcumene, and β-sesquiphellandrene were the main aroma compounds of Chinese gamguk.
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KEYWORD
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Chrysanthemum indicum L. (gamguk), essential oil, hydro distillation, producing nation, gas chromatography/mass spectrometry
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