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http://dx.doi.org/10.7747/JFS.2010.26.3.209

A Comparison the Volatile Aroma Compounds between Ligularia fischeri and Ligularia fischeri var. spiciformis Leaves  

Han, Sang-Sup (Division of Forest Resources, College of Forest and Environmental Sciences, Kangwon National University)
Sa, Jou-Young (Division of Forest Resources, College of Forest and Environmental Sciences, Kangwon National University)
Lee, Kyeong-Cheol (Division of Forest Resources, College of Forest and Environmental Sciences, Kangwon National University)
Publication Information
Journal of Forest and Environmental Science / v.26, no.3, 2010 , pp. 209-217 More about this Journal
Abstract
The volatile aroma of fresh leaves is one of main factor in taste of all the edible green plants. The volatile aroma in almost edible green leaves are suggested as essential oil compounds. Ligularia fischeri, Synurus deltoides, Ligularia fischeri var. spiciformis and Aster scaber are one of the favourable edible green plants in Korea. In this study, volatile aroma compounds from Ligularia fischeri and Ligularia fischeri var. spiciformis species were analyzed by the SPME/GC/MSD method. Ligularia fischeri had 78 volatile aroma compounds such as D-limonene(20.28%), ${\alpha}$-pinene(dextro, 14.15%), L-${\beta}$-pinene(12.85%), 3-carene, ${\beta}$-cubebene(10.39%), etc. Ligularia fischeri var. spiciformis had 83 volatile aroma compounds such as D-limonene(36.97%), ${\beta}$-cubebene(13.95%), L-${\beta}$-pinene(13.38%), ${\alpha}$-pinene(dextro, 4.76%), caryophylle-ne(3.33%) etc. Conclusively, the commom volatile aroma compounds in Ligularia fischeri and Ligularia fischeri var. spiciformis leaves were D-limonene, ${\alpha}$-pinene, L-${\beta}$-pinene, ${\beta}$-cubebene, Caryophyllene, ${\alpha}$-farnesene, terpinolen. However, the composition and amount of volatile aroma compounds were very different between the two species.
Keywords
Volatile aroma; Ligularia fischeri; Ligularia fischeri var. spiciformis; Essential oil;
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Times Cited By KSCI : 12  (Citation Analysis)
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