• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.284-293
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• 2019

This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), ${\gamma}$-muurolene (7.32%), limonene (6.12%), and caryophyllene (${\beta}-4.24%$). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), ${\beta}$-bisabolol (3.23%), viridiflorol (3.08%), and cis-${\alpha}$-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, ${\alpha}$-phellandrene, and ${\alpha}$-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and ${\beta}$-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, ${\gamma}$-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

• Korean Journal of Pharmacognosy
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• v.7 no.4
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• pp.237-240
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• 1976

To investigate the constituents of following plants, Valeriana fauriei species, which are V. fauriei var. fauriei $H_{ARA}$, V. fauriei form. coreana $H_{ARA}$ and V. fauriei var. dasycarpa $H_{ARA}$, we carried out gas-liquid chromatographical analysis of the volatile oils of these plants and found that camphene, l-bornylacetate, ${\alpha}-pinene,\;{\beta}-pinene$, d,l-limonene, l-borneol and ${\alpha}-kessylacetate$ were common components in their volatile oils. However, their terpenoidal composition was considerably different from ${\alpha}-kessylacetate$ in V. faurie var. fauriei, from kessanol, ledol, kessoglycol and nardol in V. fauriei var. dasycarpa, and from kessoglycoldiacetate, ${\alpha}-kessylalcohol$, faurinone and terpineol in V. faurie form. coreana. It was found by gas-liquid chromatography that the terpenoidal patterns of these Korean valerians were similar to those of Japanish valerians.

• Journal of Ginseng Research
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• v.20 no.1
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• pp.42-48
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• 1996

This study was carried out to determine the differences of essential oil components among Korean, Chinese and Japanese red ginseng, and Korean white ginseng (Panax ginseng C.A Mayer) , American and Canadian ginseng (P. Quinquefolium), and sanchi ginseng (P notoginseng). The steam distilled oils of these ginsengs were analyzed by GC and GC-MS, and 22 sesquiterpenes, 8 sesquiterpene alcohols, 8 monoterpenes, 5 aldehydes, 4 esters, 3 acids, 2 alcohols and 5 miscellaneous components were identified. The major oil components of Korean, Chinese and Japanese red ginseng were $\beta$-panasinsene, $\beta$-caryophyllene, $\alpha$-panasinsene, $\alpha$-neoclovene, selina-4,11-diane, bicyclo-ger-macrene and spathulenol. The contents of $\beta$-panasinsene, $\alpha$-neoclovene, $\alpha$-basabolene and spathulenol were higher in Korean red ginseng than Chinese and Japanese red ginseng. The contents of $\alpha$-cubebene, selina-4,11-diene and ledol were higher in Chinese red ginseng than Korean and Japanese red ginseng, but those of selina-4,11-diene and spathulenol were lower in Japanese red ginseng than Korean or Chinese red ginseng. On the other hand, the GC patterns of the oils from American, Canadian and sanchi ginseng were different from that of Korean white ginseng.