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http://dx.doi.org/10.5352/JLS.2005.15.4.548

Volatile Flavor Compounds of Korean Native Lilium  

Choi Sung-Hee (Department of Food Science and Nutrition, Dongeui University)
Im Sungim (Research Institute of Life Science, Dongeui University)
Jang Eun-Young (Department of Food Science and Nutrition, Dongeui University)
Kim Kiu-Weon (Department of Horticultural Science, Yeungnam University)
Publication Information
Journal of Life Science / v.15, no.4, 2005 , pp. 548-552 More about this Journal
Abstract
Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.
Keywords
Korean native Lilium; volatile component; L. leichtlinii var. tigrinum Nickels.; L. concolor var. parthneion Bak.; L. tsingtauense Gilg.;
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