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http://dx.doi.org/10.3746/jfn.2008.13.2.122

Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil  

Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Preventive Nutrition and Food Science / v.13, no.2, 2008 , pp. 122-127 More about this Journal
Abstract
The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.
Keywords
Chrysanthemum indicum L.; aroma constituent; hydro distillation; GC/MS;
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