Comparison on Volatile Flavor Compounds in Ligularia stenocephala and Ligularia fischeri Leaves

곤달비 및 곰취의 휘발성 향기성분 비교

  • Choi, Nam-Soon (Dept. of Food and Nutrition, Baewha Women's University)
  • 최남순 (배화여자대학교 식품영양학과)
  • Received : 2021.07.02
  • Accepted : 2021.07.19
  • Published : 2021.08.30


The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.



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