Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of Aroma Components from Zanthoxylum

  • Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • Published : 2008.06.30
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Abstract

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

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