Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Compositional Changes in Essential Oil of Zanthoxylum piperitum A.P. DC. During Storage

초피 정유의 저장 중 향기성분 변화

  • Chung, Mi-Sook (Department of Foods and Nutrition, College of Liberal Arts, Duksung Women's University)
  • 정미숙 (덕성여자대학교 교양교직대학 식품영양학)
  • Published : 2006.08.31
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Abstract

Compositional changes In essential oil of Zanthoxylum piperitum A.P. DC. were investigated under six different storage conditions for 3 months. Essential oil from Zanthoxylum piperitum was collected by steam distillation method and analyzed by gas chromatography-mass selective detector (GC-MSD). Forty-one volatile compounds, consisting of 12 hydrocarbons, 11 alcohols, 8 aldehydes, 3 oxides, 3 esters, 3 ketones and 1 acid were identified from the fresh essential oil of Zanthoxylum piperitum. In essential oils, compositional changes occurred in particularly monoterpene hydrocarbons. Total levels of ketones, esters, oxides and alcohols increased during storage. Moreover, aerobic condition caused decrease in a few constituents duringstorage even at low temperature.

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References

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