Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Volatile Flavor Components of Korean Malgundaesswuk(Artemisia Keiskeana)

한국산(韓國産) 맑은대쑥(Artemisia Keiskeana)의 휘발성 풍미성분

  • Lee, Mie-Soon (Department of Food and Nutrition, Duksung Women's University)
  • 이미순 (덕성여자대학교 식품영양학과)
  • Published : 1988.06.30
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Abstract

Volatile components of Artemisia keiskeana, Korean wild vegetable, were collected by steam distillation. Samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Twenty nine components, including 17 hydrocarbons, 6 alcohols, 2 aldehydes, 1 oxide, and 3 furans were confirmed in this study.

한국산(韓國産) 야생 산채류인 맑은대쑥의 휘발성 풍미성분을 수증기 증류법으로 추출해서 GC와 GC-MS 조합에 의하여 분석하였다. 본 연구에서 hydrocarbons 17종류, alcohols 6종류, aldehydes 2종류, oxide 1종류, 그리고 furans 3종류 등 총 29개의 성분이 확인되었다.

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