• Mycobiology
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• v.32 no.2
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• pp.102-104
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• 2004

Antifungal activities of volatile vapours of essential oils were investigated. Volatile vapours of test essential oils except Cedar-wood and Pachouri showed inhibitory activity against test fungi. Volatile vapours of Birch essential oils exhibited fungistatic activity against dermatophytic filamentous fungi while others did fungicidal activity. Spores of dermatophytic filamentous fungi are more susceptible to volatile vapours of essential oils than mycelia.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.840-847
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• 2010

In this study, we identified the volatile compounds of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk) essential oils and analyzed changes in the contents of volatile compounds under four different storage conditions, such as exposure to air at $20^{\circ}C$ and $40^{\circ}C$. Sixty-five volatile compounds consisting of 6 monoterpene hydrocarbons, 23 oxygenated monoterpenes, 16 sesquiterpene hydrocarbons, 6 oxygenated sesquiterpenes, 1 diterpene, 6 benzene derivatives, and 7 non-isoprenoid compounds were identified on the basis of their mass spectra characteristics and retention indices from original ssajuarissuk essential oils. Identified compounds constituted 90.56% of the total peak area. Borneol (10.29%) was the most abundant compound in the original ssajuarissuk essential oils, followed by 1,8-cineole (9.06%), viridiflorol (8.99%), spathulenol (8.73%), $\alpha$-thujone (5.28%), and camphor (4.39%). After six months storage at $40^{\circ}C$ with the cap opened for 3 min everyday, the total amount of volatile compounds in essential oil as determined by the percentage peak area decreased by 84.93%. The total levels of cis-sabinene hydrate, camphor, 4-terpineol, humulene oxide, $\beta$-caryophyllene oxide, and caryophyllene alcohol increased significantly. For ssajuarissuk essential oils stored under experimental conditions, changes in the contents of volatile compounds in essential oils were accelerated by temperature and contact with the atmosphere.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.481-487
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• 2009

The compositional changes of wormwood (Artemisia princeps var. orientalis) essential oils were studied under 4 different storage conditions i.e., being exposed to air at 20 and $40^{\circ}C$. Sixty-four volatile compounds consisting of 24 terpene hydrocarbons, 18 alcohols, 11 ketones, 6 esters, 1 aldehyde, 2 hydrocarbons, and 2 oxides were identified on the basis of their mass spectra characteristics and retention indices in original wormwood essential oils. Identified compounds constituted 80.53% of the total peak area. Borneol (12.13%) was the most abundant compound, followed by $\alpha$-thujone (8.66%), T-cadinol (6.67%), and 1,8-cineole (6.21%) in original wormwood essential oils. Under the condition of $40^{\circ}C$ of temperature with the cap being opened for 3 min everyday respectively during 6 months of storage, the total amount of functional groups in essential oil determined by peak area percent were decreased by 79.45%, at most. The total level of monoterpene hydrocarbons decreased markedly in the aerobic condition and high temperatures. Whereas the total level of esters increased significantly. Wormwood essential oils were stored in experimental conditions, with the changes in the volatile compounds of essential oils being accelerated by high temperatures and contact with the atmosphere.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.257-265
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• 2020

This study investigated the volatile flavor composition of essential oils from Solidago virga-aurea var. asiatica Nakai with different harvesting area. The essential oils obtained by the hydrodistillation extraction method from the aerial parts of the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). Ninety-five (91.61%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Koheung, Jeolanamdo. The major compounds were hexadecanoic acid (29.22%), 7-hexyl eicosane (9.12%), spathulenol (7.701%), 3,8-dimethyl decane (6.48%), caryophyllene oxide (4.52%) and α-copaene (4.23%). Fifty-seven (97.43%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Seoguipo, Jejudo. The major compounds were 2-carene (40.95%), α-copaene (10.77%), α-muurolene (5.81%), and spathulenol (3.11%). The chemical composition of the essential oils was significantly different in quality and quantity with the different harvesting area. The quantitative variations of hexadecanoic acid, 7-hexyl eicosane, spathulenol, 3,8-dimethyl decane, caryophyllene oxide, 2-carene, and α-copaene according to different harvesting area can serve as a quality index of the S. virga-aurea var. asiatica Nakai essential oils in food industries.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.274-283
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• 2012

The volatile flavor compounds of the essential oils from Ixeris dentate (Thunb.) Nakai and I. stolonifera A. Gray were investigated. The essential oils were extracted by hydro distillation extraction method. Ninety-three volatile flavor components were identified from I. dentate (Thunb.) Nakai essential oil. Hexadecanoic acid(33.73%) was the most abundant compound, followed by (Z,Z,Z,)-9,12,15-octadecatrienoic acid(18.59%), 6,10,14-trimethyl-2-pentadecanonel(10.39%) and phytol(5.21%). Ninety-seven volatile flavor components were identified from the essential oil of I. stolonifera A. Gray. Hexadecanoic acid was the most abundant component(39.7%), followed by (Z,Z,Z)-9,12,15-octadecatrienoic acid(12.63%), 9,12-octadecadienoic acid, ethyl ester(12.36%), pentacosane(5.2%) and 6,10,14-trimethyl-2-pentadecanone(3.18%). The volatile composition of I. dentate (Thunb.) Nakai was characterized by higher contents of phytol and phthalides than those of I. stolonifera A. Gray. The volatile flavor composition of I. stolonifera A. Gray can easily be distinguished by the percentage of sesquiterpene compounds against I. dentate (Thunb.) Nakai essential oil.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.224-232
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• 2021

This study investigated the volatile flavor composition of essential oils extracted from Synurus deltoides (Arr.) Nakai. The essential oils extracted from the aerial parts of plants by the hydrodistillation extraction method were analyzed by gas chromatography (GC) and GC-mass spectrometry. Ninety-six (98.76%) volatile flavor compounds were identified in the essential oil extracted from fresh leaves of S. deltoides (Arr.) Nakai. The major compounds were 6,10,14-trimethyl-2-pentadecanone (19.91%) and phytol (12.38%). Ninety-seven (97.81%) volatile flavor compounds were identified in the essential oil extracted from shade-dried leaves of S. deltoides (Arr.) Nakai. The major compounds were phytol (51.71%), di(6-methylhept-2-yl) phthalate (7.66%), and 6,10,14-trimethyl-2-pentadecanone (4.23%). Quantitative variations of 6,10,14-trimethyl-2-pentadecanone, phytol and di(6-methylhept-2-yl) phthalate according to different state of S. deltoides (Arr.) Nakai can serve as a quality index of essential oils used in the food industry.

• Natural Product Sciences
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• v.3 no.2
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• pp.141-147
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• 1997

Volatile essential oils obtained by steam distillation from 55 plant parts of 42 species of representative aromatic plants newly collected in Korean peninsula have been evaluated for antimicrobial activity against 5 microorganisms. The essential oils derived from 15 plant parts and 9 plant parts were found to exhibit very strong antimicrobial activities by more than 95% inhibition at 100 ${\mu}g/ml$ against Staphylococcus aureus and Pseudomonas aeruginosa, respectively. Essential oil components such as l-limonene, ${\beta}-myrcene$, linalool, ${\gamma}-terpinene$, ${\alpha},{\beta}-phellandrene$, 1,8-cineole, l-borneol and bornylacetate, as a whole, have primarily contributed to the manifestation of the antimicrobial activity.

• The Korean Journal of Ecology
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• v.23 no.4
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• pp.323-329
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• 2000

The allelopathic effects of volatile substances from Chamaecyparis obtusa (S. et Z.) Endl. were examined on the germination and seedling growth of some plant species, and on the population growth of some microorganisms. The germination and seedling growth of the receptor plants were suppressed more severely by leaf and fruit essential oils than by those of other parts. Colonial growth of fungi was severely inhibited by essential oils extracted from leaves and fruits. The development of root hairs of the receptor plants was also severely inhibited by the essential oils. The cortical cells at the root tips of Lactuca sativa L. treated with essential oils showed contraction of the cytoplasm, resulting in plasma membranes becoming detached from the cell walls and the cells metamorphosing irregularly. Accumulation of lipid granules inside the contracted cytoplasm and degeneration of mitochondrial cristae were also observed.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.930-940
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• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• The Plant Pathology Journal
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• v.33 no.6
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• pp.582-588
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• 2017

The objective of this study was to determine inhibitory activities of four volatile plant essential oils (cinnamon oil, fennel oil, origanum oil and thyme oil) on in vitro growth of Fusarium oxysporum f. sp. fragariae causing Fusarium wilt of strawberry plants. Results showed that these essential oils inhibited in vitro conidial germination and mycelial growth of F. oxysporum f. sp. fragariae in a dose-dependent manner. Cinnamon oil was found to be most effective one in suppressing conidial germination while fennel oil, origanum oil and thyme oil showed moderate inhibition of conidial germination at similar levels. Cinnamon oil, origanum oil and thyme oil showed moderate antifungal activities against mycelial growth at similar levels while fennel oil had relatively lower antifungal activity against mycelial growth. Antifungal effects of these four plant essential oils in different combinations on in vitro fungal growth were also evaluated. These essential oils demonstrated synergistic antifungal activities against conidial germination and mycelial growth of F. oxysporum f. sp. fragariae in vitro. Simultaneous application of origanum oil and thyme oil enhanced their antimicrobial activities against conidial germination and fungal mycelial growth. These results underpin that volatile plant essential oils could be used in eco-friendly integrated disease management of Fusarium wilt in strawberry fields.