Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb)

Tae Yung Chung, Jason P. Eiserich, Takayuki Shibamoto

Research output: Contribution to journalArticlepeer-review

85 Scopus citations


The volatile concentrate obtained from the edible Korean chamchwi plant (Aster scaber Thunb) by a distillation - extraction system was separated into hydrocarbon and oxygen-containing fractions, and the latter was further separated into eight subfractions by silica gel column chromatography. Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were utilized to identify 119 volatile compounds in the fractions. The volatile compounds included 55 hydrocarbons, 37 alcohols, 11 aldehydes, 5 oxides, 4 esters, 4 ketones, 2 acids, and 1 phenol. Myrcene, a monoterpene hydrocarbon, was the most abundant volatile compound identified in chamchwi (18.80%). Chamchwi oil was found to possess a woody or herbaceous aroma following sensory evaluation of each fraction and individual volatile component using a GC-sniff apparatus.

Original languageEnglish (US)
Pages (from-to)1693-1697
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number10
StatePublished - 1993

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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