Volatile Compounds of Elsholtzia splendens

꽃향유의 휘발성 향기성분

  • Lee, So-Young (Department of Food and Nutrition, Duksung Women's University) ;
  • Chung, Mi-Sook (Department of General Education, Duksung Women's University) ;
  • Kim, Mi-Kyung (Department of Food and Nutrition, Duksung Women's University) ;
  • Baek, Hyung-Hee (Department of Food Engineering, Dankook University) ;
  • Lee, Mi-Soon (Department of Food and Nutrition, Duksung Women's University)
  • 이소영 (덕성여자대학교 식품영양학과) ;
  • 정미숙 (덕성여자대학교 교양학부) ;
  • 김미경 (덕성여자대학교 식품영양학과) ;
  • 백형희 (단국대학교 식품공학과) ;
  • 이미순 (덕성여자대학교 식품영양학과)
  • Published : 2005.06.30


Volatile compounds, isolated from Elsholtzia splendens using simultaneous steam distillation extraction (SDE) and headspace solid phase microextraction (HS-SPME), were analyzed by gas chromatography/mass spectrometry(GC-MS). Twenty-nine compounds, comprising 3 aldehydes, 7 alcohols, 11 hydrocarbons, 5 ketones, and 3 miscellaneous ones, were tentatively identified from volatile compounds of Elsholtzia splendens flowers. From leaves, 30 compounds, comprising 3 aldehydes, 6 alcohols, 11 hydrocarbons, 6 ketones, and 11 miscellaneous ones, were tentatively identified. Volatile compounds extracted by HS-SPME in E. splendens flowers were 3 alcohols, 18 hydrocarbons, 3 ketones, and 2 miscellaneous ones. In leaves, 31 compounds, comprising 7 alcohols, 15 hydrocarbons, 7 ketones, and 2 miscellaneous ones, were tentatively identified. Major volatile compounds identified by SDE and HS-SPME were naginataketone and elsholtziaketone, which were identified as aroma-active compounds, representing characteristic aroma of E. splendens.


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