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Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis)

  • Ji Young Choi
  • In Hee Cho
  • Young-Suk Kim
  • Hyong Joo Lee
Article

Abstract

This study revealed that monoterpene and sesquiterpene hydrocarbons, and their oxygenated derivatives were the major volatile compounds in Korean mugwort extracted by both simultaneous steam distillation and solvent extraction and headspace solid-phase microextraction. In particular, β-caryophyllene was the most predominant compound. Furthermore, 1,8-cineol, described as camphoraceous and minty notes, was found to be the most potent aroma-active compound of Korean mugwort, followed by (Z)-3-hexenal (described as green and apple-like notes), γ-terpinene (described as grassy note), and (E,Z)-2,6-nonadienal (described as cucumber-like and green notes). Moreover, ethyl 2-methylpropanoate, methyl 3-methylbutanoate, and ethyl 2-methylbutanoate could contribute to sweet and fruity notes of Korean mugwort with their characteristic odor properties.

Keywords

aroma-active compounds aroma dilution method aroma extract dilution analysis gas chromatography-olfactometry Korean mugwort 

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Copyright information

© The Korean Society for Applied Biological Chemistry 2014

Authors and Affiliations

  1. 1.Department of Agricultural BiotechnologySeoul National UniversitySeoulRepublic of Korea
  2. 2.Department of Food Science and BiotechnologyWonkwang UniversityIksan, JeonbukRepublic of Korea
  3. 3.Department of Food Science and EngineeringEwha Womans UniversitySeoulRepublic of Korea

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