The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 5
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- Pages.513-517
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Volatile Components of Basil(Ocimum basilicum L.) cultivated in Korea
한국산 바질(Ocimum basilicum L.)의 휘발성 성분
Abstract
Theessential oils of anise darkopal lettuce and sweet basils cultivated in Korea were extracted by simulatneous steam distillation and extraction method and were analyzed by GC/MSD. Total 41 com-ponents were identified in essential oils including 11 alcohols, 6 carbonyls 19 hydrocarbons and 5 esters components. The major components were 1,8-cineole linalool