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http://dx.doi.org/10.3746/pnf.2012.17.3.234

Volatiles of Chrysanthemum zawadskii var. latilobum K.  

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.17, no.3, 2012 , pp. 234-238 More about this Journal
Abstract
The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.
Keywords
Chrysanthemum zawadskii var. latilobum K.; aroma constituent; hydro distillation extraction; flower essential oil; borneol;
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