Food Quality and Culture
- 제2권2호
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- Pages.67-72
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- 2008
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- 1976-6807(pISSN)
Comparison on Volatile Flavor Compounds in Cultivated and Wild Pimpinella brachycarpa
초록
The volatile flavor compounds of wild and cultivated chamnamul (Pimpinella brachycarpa), an aromatic medicinal plant, were isolated via the simultaneous distillation extraction method and analyzed by GC and GC-MSD. From the oils of the wild chamnamul, 56 volatile flavor compounds were identified, and the major constituents were found to be sabinene (58.37 ppm) and germacrene-D (45.73 ppm). From the oils of cultivated chamnamul, 36 volatile flavor compounds were identified--the major constituents were identified as