The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Flavor Characteristics of Gondre Essential Oil Separated by the Hydrodistillation Extraction Method

Hydrodistillation Extraction 방법으로 분리한 곤드레 정유의 향기 특성

  • 최향숙 (경인여자대학교 식품영양학과)
  • Received : 2023.03.16
  • Accepted : 2023.05.08
  • Published : 2023.06.30
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Abstract

The purpose of this study was to investigate the flavor characteristics of Gondre (Cirsium setidens Nakai) essential oil. The essential oil was isolated from the aerial parts of the plant by the hydrodistillation extraction method and analyzed by gas chromatography (GC) and GC-mass spectroscopy (MS). Seventy-eight (90.28%) volatile flavor components were identified in the essential oil from Gondre harvested in May. The major compounds were hexadecanoic acid (44.84%), phytol (15.57%), 6,10,14-trimethyl-2-pentadecanone (5.62%), and tertadecanoic acid (4.77%). Seventy (90.72%) volatile flavor components were identified in the essential oil from Gondre harvested in September. The major compounds were phytol (24.18%), 6,10,14-trimethyl-2-pentadecanone (15.59%), tetracosane (8.87%), 2-methyl eicosane (3.55%), 6,10,14-trimethyl-5,9,13-pentadecatrien-2-one (3.12%), dibuthyl phthalate (2.35%), and viridiflorol (2.33%). The flavor components of the essential oil from Gondre harvested in May and September were characterized by higher proportions of aliphatic fatty acids and terpene compounds, respectively.

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References

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