Characterization of potent aroma compounds in Chrysanthemum coronarium L. (Garland) using aroma extract dilution analysis

Cheng Hao Zheng, Tae Hwan Kim, Kyoung Heon Kim, Yong Hoon Leem, Hyong Joo Lee

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Volatile compounds of Chrysanthemum coronarium L. (Garland) from Korea were isolated and analysed by simultaneous distillation-extraction and gas chromatography-mass spectrometry, respectively. Myrcene (31.9%) was the most abundant compound, followed by α-bisabolol (16.5%), (E,E)-α-farnesene (11.0%) and (E)-β-farnesene (8.4%). Eighteen aroma-active compounds were detected by aroma extract dilution analysis conducted on two GC columns with different polarities. (Z)-3-Hexenal (green/apple), (E)-2-hexenal (green/fruity), methional (boiled potato/roasty), myrcene (metallic/plastic), nonanal (green/waxy) and (E,Z)-2,6-nonadienal (cucumber) showed high flavour dilution factors of 33-35 on both columns. Because no single characteristic impact compound represented the total aroma characteristics of C. coronarium, the aroma is considered to be determined by a combination of various aroma-active compounds with different aroma properties.

Original languageEnglish
Pages (from-to)401-405
Number of pages5
JournalFlavour and Fragrance Journal
Volume19
Issue number5
DOIs
Publication statusPublished - 2004 Sep

Keywords

  • (E)-2-hexenal
  • (E,Z)-2,6-nonadienal
  • (Z)-3-hexenal
  • Aroma extract dilution analysis
  • Chrysanthemum coronarium L.
  • Methional
  • Myrcene
  • Nonanal

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)

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