• Korean Journal of Medicinal Crop Science
• /
• v.7 no.1
• /
• pp.58-62
• /
• 1999

This study was to determine aromatic constituents and essential oil content in the root of Codonopsis lanceolata grown at different altitudes; Andong(150m), Mt. Hagka(550m) and Mt. Irwol(750m). Soil pH in Mt. Hagka and Mt. Irwol was 5.6 and 6.1, respectively, which was lower than in Andong(150m), but organic matter content was higher than that of Andong with 6.7 to 8.8%. Fresh root yield also increased as cultural region was located at higher altitude. In particular, yield in Mt. Irwol was 281kg/10a. Essential oil content was highest of 0.006% in the Mt. Irwo1. Forty-eight volatile aromatic compounds in the root of Codonopsis lanceolata were identified by GC/MS. Major aromatic compounds were 1-hexanol, cis-3-hexano1. and Trans-2-hexanol. In partucular, Trans-2-hexanol, was highest in Mt. Irwol attaining the 47.22% area. As a result, it was considered that cultural region above 700m in altitude was the most effective for the improvement of essential oil and aromatic constituents in the roots of Condonopsis lanceolata Trautv.

• Korean Journal of Medicinal Crop Science
• /
• v.16 no.4
• /
• pp.242-254
• /
• 2008

The chemical composition and content of essential oils extracted by ASTM standard D 889-93 method from the leaves of thirty introduced varieties in Perilla frutescens Britton var. japonica $H_{ARA}$ was investigated and compared. The oil was analysed by gas chromatography. More than forty compounds were found and thirteen compounds were identified. The major three constituents representing about $56{\sim}88%$ of total oil were shown caryophyllene and 2 unknown oils in 25 varieties. The chemical composition and content had much differences in each of varieties. This result seemed to be corresponding to introduce that varieties had diverse essential oils.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.363-368
• /
• 2006

This study was performed to develop flavor materials from Elsholtzia ciliata Hylander with analyzing functionality and aroma profile and to optimize supercritical fluid extraction method and optimum condition. The qualities of water extracts such as total yield total phenolic compound electron donation ability, estragole and L-carvone, were affected by extraction pressure than time. The response variables had significant with pressure than with time and the established polynomial model was suitable(P>0.05) model by Lack-of-Fit analysis. The optimum extraction conditions which were limited of maximum value for dependent variables under experimental conditions based on central composite design were 238 bar and 42 min.

• Applied Biological Chemistry
• /
• v.35 no.1
• /
• pp.55-63
• /
• 1992

The essential oil of Korean ginger(Zingiber officinale Roscoe) was isolated by liquid carbon dioxide extraction method and fractionated into one hydrocarbon fraction and two oxygenated hydrocarbon fractions by using silica gel column chromatography. The compositions of the resulting oils were investigated by GC and GC-MS spectrometry. Out of 102 identified compounds, 44 were identified by comparing GC retention time and mass spectral data with authentic samples and 58 were tentatively identified according to mass spectral data only. The major compounds of hydrocarhon fraction were $zingiberene,\;{\beta}-sesquiphellandrene,\;{\gamma}-bisabolene,\;{\gamma}-cardinene,\;ar-curcumene$, and those of oxygenated hydrocarbon fractions wee geranal, sesquisabinene hydrate, borneol and zingiberenol. The major compounds of ginger oil were zingiberene, $citronellol+{\beta}-sesquiphellandrene,\;geranial,\;{\gamma}-bisabolene\;and\;ar-curcumene+geranyl\;acetate$, and ginger oil contained higher amounts of sesquiterpene hydrocarbons. The yield of extract was 6.96%.

• Applied Biological Chemistry
• /
• v.39 no.5
• /
• pp.389-397
• /
• 1996

The volatile concentrate obtained from the edible Korean dureup plant (Aralia elata Seem.) by a distillation-extraction system was separated into hydrocarbon and oxygen-containing fractions, and the latter was further separated into nine subfractions by silica gel column chromatography. Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were utilized to identify 167 volatile compounds in the fractions. The volatile compounds included 72 hydrocarbons, 31 alcohols, 23 aldehydes, 16 esters, 10 acids, 6 ketons, 3 furans, 2 phenols, 1 indole, 1 oxide, 1 sulfide, and 1 lactone. ${\beta}-Caryopyllene$, a sesquiterpene hydrocarbon, was the most abundant volatile compound identified in Korean dureup (19.53%). Dureup oil was found to possess a woody or herbaceous aroma following sensory evaluation of each fraction and individual volatile component using a GC-sniff apparatus.

• Applied Biological Chemistry
• /
• v.35 no.2
• /
• pp.122-125
• /
• 1992

The essential oils from whole plant, flower, seed, stem and leaves of domestic chamomile were extracted by simultaneous distillation-extraction and analyzed by GC/ MSD/IRD and retention index matching. The experimental results revealed the presence of over 31 volatile components. Major components were chamazulene, bisabolol, bisabolol oxide A, B. The contents of these major components which possess the pharmacological effects were found to be flower(75.1%), seed(76.6%), stem and leaves(10.09%), whole plant (48.9%), respectively, in domestic chamoile oil, whereas found to be flower(49.2%) in foreign chamomile oil. These results suggest that the usefulness of domestic chamomile is promising because of high contents of these four major components which posses pharmacological effects.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.4
• /
• pp.496-504
• /
• 1996

The study was conducted to obtain the basic information on increasing aromatic degrees by shading and organic matter application on Condonopsis lanceolata. The result were as followings : Fresh root wt. in shading 55 % treatment was increased about twices, whereas fresh root weight in non-shading was decreased. But growth of ground parts such as vine length, leaf width, and leaf number was promoted under non-shading treatment. Macroelements such as K, Ca, and Mg, were increased in non-shading and higher organic matter application. The components such as crude protein, fiber, and ash were increased in the shading 55% treatment compared with non-shading. In the sixteen amino acids, arginine contents were the highest in non-shading and organic matter 30M/T. Recovery yield of essential oil was 0.005% in non-shading. The highest was organic matter 30M/T in the non-shading as 0.007%. Major aromatic constituents were 11 kinds of aliphatic alcohols such as I-hexanol, cis-3-hexenol, and trans-2-hexanal. As a result, major aromatic degree was higher in shading 55%, also increased in the much organic matter application. It was considered to be applied dense shading 55% and much organic matters to produce Condonopsis lanceolata plants which have high aroma and good quality.

• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.380-386
• /
• 1995

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components with Commelina communis L.. Essential oils from the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Respective 29, 47, 36, and 24 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components were evidently depended upon the drying methods. 6,10,14-trimethylpentadecanone was regarded as the most abundant component in shady air dried samples, 6,10,14-trimethyl-2-pentadecanone in presteamed and shady air dried samples, neophytadiene in microwave dried samples, and ethyl acetate in freeze dried samples.

• Food Science and Preservation
• /
• v.13 no.5
• /
• pp.623-628
• /
• 2006

This study was performed to develop extract materials from Elsholtzia splendens by analyzing the functionality and aroma profile by the simultaneous steam distillation extraction. The qualities of extracts such as total yield, total phenolic compound and electron donation ability were affected by extraction temperature than time. The main flavor compounds were analyzed as estragole, thymol and beta-caryophyllene. The response variables had significant with extraction temperature than tim. The established model was suitable to predict calculated value in experimental ranges. The optimum extinction conditions, which were limited of maximum value for dependent variables were $108^{\circ}C$ and 2.1 hr in the simultaneous steam distillation extraction method.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.3
• /
• pp.185-192
• /
• 2022

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosumBailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.