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http://dx.doi.org/10.7318/KJFC.2007.22.2.246

Analysis of Mineral and Volatile Flavor Compounds in Pimpinella brachycarpa N. by ICP-AES and SDE, HS-SPME-GC/MS  

Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
Chung, Mi-Sook (Department of Food and Nutrition, Duksung Women's University)
Kim, Mi-Kyung (Department of Food and Nutrition, Duksung Women's University)
Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.2, 2007 , pp. 246-253 More about this Journal
Abstract
Mineral and volatile flavor compounds of Pimpinella brochycarpa N., a perennial Korean medicinal plant of the Umbelliferae family, were analyzed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and simultaneous steam distillation extract (SDE)-gas chromatography mass spectrometry (GC/MS), head space solid phase micro-extraction (HS-SPME)-GC/MS. Mineral contents of the stalks and leaves were compared and the flavor patterns of the fresh and the shady air-dried samples were obtained by the electronic nose (EN) with 6 metal oxide sensors. Principal component analysis (PCA) was carried out using the data obtained from EN. The 1st principal values of the fresh samples have + values and the shady air-dried have - values. The essential oil extracted from the fresh and the shady air-dried by SDE method contain 58 and 31 flavor compounds. When HS-SPME method with CAR/PDMS fiber and PDMS fiber were used, 34 and 21 flavor compounds. The principal volatile components of Pimpinella brachycarpa N. were ${\alpha}$-selinene, germacrene D, and myrcene.
Keywords
Pimpinella brachcarpa N.; mineral contents; volatile flavor compounds;
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Times Cited By KSCI : 4  (Citation Analysis)
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