Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil

  • Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • Published : 2008.06.30
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Abstract

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

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References

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