Volatiles of Chrysanthemum Zawadskii Var. Latilobum K

Overview

Journal Prev Nutr Food Sci

Date 2014 Jan 29

PMID 24471090

Citations 1

Authors

Kyung-Mi Chang

Gun-Hee Kim

Affiliations

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Abstract

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (±)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

Citing Articles

Ethnobotanical Knowledge, Nutritional Composition, and Aroma Profile of Bailey: An Underutilized Wild Vegetable Endemic to China.

Duan Z, Mao K, Chen X, Cui Y, Wu W, Nie J Foods. 2024; 13(6).

PMID: 38540906 PMC: 10970078. DOI: 10.3390/foods13060916.

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