Volatile Flavor Components of Youngia denticulata and Amaranthus lividus

이고들빼기와 개비름의 휘발성 풍미성분

  • Published : 1989.08.01

Abstract

Volatile components of Youngia denticulata and Amaranthus lividus, Korean wild vegetables, were collected by Steam Distillation-Extraction (SDE) method Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty one components, Including 10 alcohols, 2 esters, 6 aldehydes, 5 ketones, 3 hydrocarbons, 2 acids and 3 miscellaneous ones were confirmed in Youngia denticulata. Fifty eight components, including 12 alcohols, 4 esters, 5 aldehydes, 9 ketones, 3 acids, 2 phenols and 6 miscellaneous ones were confirmed in Amaranthus lividus.

Keywords

volatile components;Korean wild vegetables;steam distillation-extraction