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Volatile Components of Flower and Seed of Safflower  

Choi, Sung-Hee (Department of Food Science and Nutrition, Dongeui University)
Im, Sung-Im (Department of Food Science and Nutrition, Dongeui University)
Jang, Eun-Young (Department of Food Science and Nutrition, Dongeui University)
Cho, Young-Su (Faculty of Natural Resources and Life Science, Dong-A University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.2, 2004 , pp. 196-201 More about this Journal
Abstract
Volatile components in flower and seed of safflower were identified. Volatile flavor compounds of safflower (Carthamus tinctorius L.) was extracted by simultaneous steam distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. Main volatile components in flower were terpene compounds, including p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$, and 10 acids including 3-methylbutanoic acid, 2-methylbutanoic acid, and acids of $C_{2},\;C_{5}-C_{11}$. Main volatile components in seed and safflower were 20 aldehydes including hexanal (7.17%), (E)-2-heptenal (1.10%), (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal.
Keywords
Carthamus tinctorius L.; flower of safflower; seed of safflower; 3-methylbutanoic acid; 2,4-decadienal;
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