Volatile Flavor Components of Youngia denticulata and Amaranthus lividus

이고들빼기와 개비름의 휘발성 풍미성분

  • Lee, Mie-Soon (Department of Foods and Nutrition, Duksung Women's University) ;
  • Kim, Mi-Kyung (Department of Foods and Nutrition, Duksung Women's University)
  • 이미순 (덕성여자대학교 식품영양학과) ;
  • 김미경 (덕성여자대학교 식품영양학과)
  • 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.