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A Multivariate Statistical Approach to Comparison of Essential Oil Composition from Three Mentha Species  

Park, Kuen-Woo (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Kim, Dong-Yi (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Lee, Sang-Yong (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Kim, Jun-Hong (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Yang, Dong-Sik (Plant Biology Division, The Samuel Roberts Noble Foundation)
Publication Information
Horticultural Science & Technology / v.29, no.4, 2011 , pp. 382-387 More about this Journal
Abstract
The chemical composition of essential oils obtained from aerial parts in spearmint, apple mint and chocolate mint, was investigated by gas chromatography/mass spectrometry analyses. (-)-Carvone (33.0%) was quantitatively major compound in spearmint, followed by R-(+)-limonene (11.7%) and ${\beta}$-phellandrene (9.7%); (-)-carvone (37.4%) and germacrene D (11.9%) in apple mint; and (-)-menthol (34.3%), p-menthone (18.4%) and menthofuran (9.8%) in chocolate mint. Hierarchical cluster analysis and principle components analysis showed the clear difference in chemical composition of the three mint oils.
Keywords
apple mint; chocolate mint; hierarchical cluster analysis; principle component analysis; spearmint;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
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