Premium
Characterization of potent aroma compounds in Chrysanthemum coronarium L. (Garland) using aroma extract dilution analysis
Author(s) -
Zheng Cheng Hao,
Kim Tae Hwan,
Kim Kyoung Heon,
Leem Yong Hoon,
Lee Hyong Joo
Publication year - 2004
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1447
Subject(s) - aroma , chemistry , chromatography , dilution , pharmacognosy , traditional medicine , food science , biochemistry , biological activity , in vitro , physics , thermodynamics , medicine
Volatile compounds of Chrysanthemum coronarium L. (Garland) from Korea were isolated and analysed by simultaneous distillation–extraction and gas chromatography–mass spectrometry, respectively. Myrcene (31.9%) was the most abundant compound, followed by α ‐bisabolol (16.5%), ( E , E )‐ α ‐farnesene (11.0%) and ( E )‐ β ‐farnesene (8.4%). Eighteen aroma‐active compounds were detected by aroma extract dilution analysis conducted on two GC columns with different polarities. ( Z )‐3‐Hexenal (green/apple), ( E )‐2‐hexenal (green/fruity), methional (boiled potato/roasty), myrcene (metallic/plastic), nonanal (green/waxy) and ( E , Z )‐2,6‐nonadienal (cucumber) showed high avour dilution factors of 3 3 –3 5 on both columns. Because no single characteristic impact compound represented the total aroma characteristics of C. coronarium , the aroma is considered to be determined by a combination of various aroma‐active compounds with different aroma properties. Copyright © 2004 John Wiley & Sons, Ltd.