• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.378-387
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• 2018

This study investigated the volatile flavor composition of essential oils from Chrysanthemum zawadskii var. latilobum Kitamura and Aster yomena Makino. 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). One hundred (95.04%) volatile flavor compounds were identified in the essential oil from the C. zawadskii var. latilobum Kitamura. The major compounds were valencene (10.82%), ${\delta}$-cadinol (9.77%), hexadecanoic acid (8.70%), 2-methyl-4-(2,6,6-trimethylcyclohex-1-enyl) but-2-en-1-ol (3.67%), and 2-(2,4-hexadiynylidene)-1,6-dioxaspiro[4,4]non-3-ene (3.57%). Ninety-eight (93.83%) volatile flavor compounds were identified in the essential oil from the Aster yomena Makino. The major compounds were and 3-eicosyne (13.61%), 9,10,12-octadecatrienoic acid (7.8%), ${\alpha}$-caryophyllene alcohol (6.83%), 9-octadecynoic acid (6.03%), and ${\alpha}$-caryophyllene (5.74%). Although the two plants are apparently very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of C. zawadskii var. latilobum Kitamura, the sesquiterpene, valencene was found to be 10.82%, but it was not identified in A. yomena Makino. ${\delta}$-Cadinol appeared higher in C. zawadskii var. latilobum Kitamura than in A. yomena Makino. A clear characteristic of A. yomena Makino essential oil is that it has a high content of caryophyllene derivatives. The ${\alpha}$-caryophyllene alcohol contained in A. yomena Makino was relatively high at 6.83%, although the compound was not identified in C. zawadskii var. latilobum Kitamura. Also ${\alpha}$-caryophyllene was shown to be higher in A. yomena Makino than in C. zawadskii var. latilobum Kitamura.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.143-148
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• 2012

$Dumebuchu$ ($Allium$ $senescens$ L. var. $senescens$) has a peculiar and long-lasting odor that resembles the flavor of garlic and onions. This study was conducted to examine the volatile compounds of essential oils extracted from $dumebuchu$. The essential oils of $dumebuchu$ were extracted by hydrodistillation using a clavenger-type apparatus and analyzed by GC-MS. A total of 25 compounds were identified in the essential oils from $dumebuchu$. Among sulfur-containing compounds, 4 disulfides and 3 trisulfides were identified. The most abundant sulfur-containing compound was 5-dimethylthiophene (peak area 41.15%) and the second and the third most abundant compound were dipropyl disulfide (18.91%) and propyl allyl disulfide (12.23%), respectively.

• The Plant Pathology Journal
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• v.31 no.3
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• pp.269-277
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• 2015

Anthracnose caused by Colletotrichum gloeosporioides has been destructive during pepper fruit production in outdoor fields in Korea. In vitro antifungal activities of 15 different plant essential oils or its components were evaluated during conidial germination and mycelial growth of C. gloeosporioides. In vitro conidial germination was most drastically inhibited by vapour treatments with carvacrol, cinnamon oil, trans-cinnamaldehyde, citral, p-cymene and linalool. Inhibition of the mycelial growth by indirect vapour treatment with essential oils was also demonstrated compared with untreated control. Carvacrol, cinnamon oil, trans-cinnamaldehyde, citral and eugenol were among the most inhibitory plant essential oils by the indirect antifungal efficacies. Plant protection efficacies of the plant essential oils were demonstrated by reduced lesion diameter on the C. gloeosporioides-inoculated immature green pepper fruits compared to the inoculated control fruits without any plant essential oil treatment. In planta test showed that all plant essential oils tested in this study demonstrated plant protection efficacies against pepper fruit anthracnose with similar levels. Thus, application of different plant essential oils can be used for ecofriendly disease management of anthracnose during pepper fruit production.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.220-228
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• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• Journal of Applied Biological Chemistry
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• v.50 no.3
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• pp.148-154
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• 2007

Volatile components of the essential oils of Satsuma mandarin (C. unshiu), Dangyuza (C. grandis), Yuza (C. junos), Byungkyul (C. playtymamma), Jinkyul (C. sunki), and Hakyul (C. natsudaidai) grown in Jeju Island were isolated from the fruit peels by hydro distillation and determined by GC-MS. GC-MS analysis identified 58 compounds, with main components being d-limonene $(64.01{\sim}79.34%),\;{\beta}-myrcene\;(3.01{\sim}26.53%),\;{\gamma}-terpinene\;(0.11{\sim}12.88%),\;{\beta}-pinene\;(0.78{\sim}4.74%),\;and\;{\alpha}-pinene\;(1.01{\sim}2.55%)$. Differences in compositions and contents of the essential oils were observed among citrus varieties. Effects of citrus oils on growth inhibitions of Escherchia coli, Staphyllococcus epidermidis, and Candida albicans were investigated using disc diffusion assay and minimal inhibitory concentration (MIC) assay. The essential oils inhibited growths of the test organisms, exhibiting higher levels of activity against Gram-positive S. epidermidis (MIC values $0.04{\sim}0.17mg/mL$), whereas Gram-negative E. coli was moderately resistant (MIC values $1.66{\sim}20.30mg/mL$). MIC of citrus essential oils ranged from $0.82{\sim}23.69mg/mL$ against C. albicans. The essential oils obtained from C. sunki, C. grandis, and C. playtymamma showed the highest antimicrobial activities against S. epidermidis and C. albicans, indicating their potential as natural antimicrobial agents.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.284-293
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• 2019

This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), ${\gamma}$-muurolene (7.32%), limonene (6.12%), and caryophyllene (${\beta}-4.24%$). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), ${\beta}$-bisabolol (3.23%), viridiflorol (3.08%), and cis-${\alpha}$-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, ${\alpha}$-phellandrene, and ${\alpha}$-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and ${\beta}$-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, ${\gamma}$-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

• KSBB Journal
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• v.17 no.2
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• pp.148-152
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• 2002

The extraction of volatile essential oil using supercritical carbon dioxide with 2%(v/v) ethanol and non-ethanol was performed in a semi-continuous flow extractor at the range of pressures and temperatures 6.9 to 17.2 MPa and 30 to 45$^{\circ}C$, respectively. When ethanol was added to the co-solvent, the solubility of volatile essential oils was increased up to 90% over the neat CO$_2$ value. The most efficiency of extraction of the voilatile essential oils was achieved at 13.8㎫ and 40$^{\circ}C$ by supercritical carbon dioxide with entrainer from Citrus junos peel.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.674-680
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• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.41-48
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• 2003

The number of natural products obtained from plants has now reached over 100,000 and new chemical compounds are being discovered ever year. Medicinal and Aromatic plants and their extracts have been used for centuries to relieve pain, aid healing, kill bacteria and insects are important as the antifungal and anti-herbivore agents with further compounds being involved in the symbiotic associations. Although their functions in plants have not been fully established, it is Known that some substances have growth regulatory properties while others are involved in pollination and seed dispersal. The complex nature of these chemicals are usually produced in various types of secretory structures which is an important character of a plant family and also influenced and controlled by genetic and ecological factors. Detailed anatomical description of these structures ave relevant to the market value of the plants, the verification of authenticity of a given species and for the detection of substitution or adulteration. Volatile oils are used for their therapeutic action for flavoring of lemon, in perfumery of rose or as starting materials for the synthesis of other compounds of turpentine. For therapeutic purposes they are administered as inhalations of eucalyptus oil, peppermint oil, as gargles and mouthwashes of thymol and transdermally many essential oils including those of lavender, etc. With these current trend for using volatile components in essential oil will be increasing in the future in Korea and in the world as well.

• The Plant Pathology Journal
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• v.23 no.2
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• pp.97-102
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• 2007

A total of 39 essential oils were tested for antifungal activities as volatile compounds against five phytopathogenic fungi at a dose of 1 ${\mu}l$ per plate. Five essential oils showed inhibitory activities against mycelial growth of at least one phytopathogenic fungus. Origanum vulgare essential oil inhibited mycelial growth of all of the five fungi tested. Both Cuminum cyminum and Eucalyptus citriodora oils displayed in vitro antifungal activities against four phytopathogenic fungi except for Colletotrichum gloeosporioides. The essential oil of Thymus vulgaris suppressed the mycelial growth of C. gloeosporioides, Fusarium oxysporum and Rhizoctonia solani and that of Cymbopogon citratus was active to only F. oxysporum. The chemical compositions of the five active essential oils were determined by gas chromatography-mass spectrometry. This study suggests that both E. citriodora and C. cyminum oils have a potential as antifungal preservatives for the control of storage diseases of various crops.