• Title/Summary/Keyword: Anthricus cerefolium

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Essential Oil Composition of Umbelliferous Herbs (미나리과 허브식물의 향기성분)

  • 홍철운;김명곤;김철생;김남균
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.10-14
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    • 2001
  • The volatile components of umbelliferous herbs having a characteristic spicy aroma were investigated. The essential oils of herbs were isolated by simultaneous steam distillation and extraction and the volatile components were identified by capillary GC and GC/MS. Forty-nine volatile compounds were identified from the herbs. The major compounds of chervil (Anthricus cerefolium) leaf oil were methyl chavicol, 1-allyl-2,4-dimethoxy benzene, and of coriander (Coriandrum sativum) leaf oil were ${\beta}$-sesquiphellan drene, germacrene B, nerolidol, selinene-4-ol, and of coriander seed oil were linalool, decanal, ${\gamma}$-terpinene, $\rho$-cymene.

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