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http://dx.doi.org/10.5352/JLS.2018.28.12.1523

Comparative Analysis of the Flavor Compounds in Cultivated Chrysanthemum indicum L.  

Oh, Kyeong Yeol (Gyeongnam Oriental Anti-aging Institute)
Goo, Young Min (Gyeongnam Oriental Anti-aging Institute)
Jeong, Won Min (Gyeongnam Oriental Anti-aging Institute)
Sin, Seung Mi (Gyeongnam Oriental Anti-aging Institute)
Kil, Young Sook (Gyeongnam Oriental Anti-aging Institute)
Ko, Keon Hee (Gyeongnam Oriental Anti-aging Institute)
Yang, Ki Jeung (Gyeongnam Oriental Anti-aging Institute)
Kim, Jin-Hyo (Division of Applied Life Science (BK21 plus program) & Institute of Agriculture and Life Science, Gyeongsang National University)
Lee, Dong Yeol (Gyeongnam Oriental Anti-aging Institute)
Publication Information
Journal of Life Science / v.28, no.12, 2018 , pp. 1523-1528 More about this Journal
Abstract
This study investigated the chemical composition of four Korean cultivated Chrysanthemum indicum L. (Gamguk 1 ho, Gamguk 2 ho, Gamguk 3 ho, and Wonhyang) which are used in the food and fragrance industries to identify their volatile flavor compounds. These compounds were analyzed using headspace GC-MS from plant samples cultivated in the same region of Korea (Sancheong-gun, Gyeongsangnam-do). A total of 23 compounds were identified, eight of which were common across the four cultivars. The major flavor components in the three Gamguk plants were identified as 3-carene, camphene, ${\beta}$-phellandrene, eucalyptol and (+)-camphor. Eleven compounds, including (+)-camphor at 31.40%, were identified in Gamguk 1 ho. Gamguk 2 ho was found to contain 12 flavor compounds, predominant of which was camphene at 25.60%. Thirteen compounds including (+)-camphor (26.88%) were identified in Gamguk 3 ho, while 17 were detected in the Wonhyang cultivar, including trans-piperitol (47.33%), sabinene, and ${\gamma}$-terpinyl acetate. These results indicate differences in the type and ratio of functional volatile flavor ingredients in Chrysanthemum indicum L. cultivars which is highly valuable as material for fragrance product development.
Keywords
Chrysanthemum indicum L.; cultivar; gas chromatography; headspace; flavor compound;
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