Volatile Flavor Compounds in the Leaves of Fifteen Taxa of Korean Native Chrysanthemum Species

This study was conducted to compare the volatile flavor compounds found in the leaves of 15 taxa of Korean nativeChrysanthemum species. The volatile flavor compounds from the taxa were collected using a simultaneous steam distillationand extraction technique and were analyzed using gas chromatograph...

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Veröffentlicht in:Weon'ye gwahag gi'sulji 2014, 32(4), , pp.558-570
Hauptverfasser: Kim, Su Jeong, Ha, Tae Joung, Kim, Jongyun, Nam, Jung Hwan, Yoo, Dong Lim, Suh, Jong Taek, Kim, Ki Sun
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Sprache:eng
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Zusammenfassung:This study was conducted to compare the volatile flavor compounds found in the leaves of 15 taxa of Korean nativeChrysanthemum species. The volatile flavor compounds from the taxa were collected using a simultaneous steam distillationand extraction technique and were analyzed using gas chromatography/mass selective detector (GC/MSD). A total of 45 volatileflavor compounds were identified with six functional groups: 14 alcohols, 4 ketones, 19 hydrocarbons, 5 esters, 2 acids, and1 aldehyde. The main functional group in 15 taxa of Chrysanthemum species was alcohols, accounting for 28.7% of volatileflavor compounds, followed by ketones (21.2%) and hydrocarbons (13.2%). Camphor, which is known for its antimicrobial properties,was the most abundant volatile compound (30%) in C. zawadskii ssp. latilobum and var. leiophyllum. In particular, C. indicumsubspecies and C. boreale contained -thujone, which has outstanding anti-bacterial, anti-cancer, anti-inflammatory, anti-ulcer,and anti-diabetic efficacies. C. indicum var. albescens could be used in perfumes, since it showed 21 times more camphene thanC. indicum. In addition, C. indicum var. acuta contained a fairly high content of 1,8-cineole, which has an inhibitory effect onmutagenesis. C. lineare contained only pentadecanoic acid compounds, whereas other taxa hexadecanoic acids. Overall, the Koreannative Chrysanthemum species had considerable variation in volatile flavor compounds in their leaves. This study provides agood indication of specific potential use for various applications. KCI Citation Count: 0
ISSN:1226-8763
2465-8588
DOI:10.7235/hort.2014.13163