Abstract
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 language | English (US) |
|---|---|
| Pages (from-to) | 1693-1697 |
| Number of pages | 5 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 41 |
| Issue number | 10 |
| State | Published - 1993 |
Fingerprint
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
- Food Science
- Chemistry (miscellaneous)
Cite this
Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb). / Chung, Tae Yung; Eiserich, Jason P.; Shibamoto, Takayuki.
In: Journal of Agricultural and Food Chemistry, Vol. 41, No. 10, 1993, p. 1693-1697.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb)
AU - Chung, Tae Yung
AU - Eiserich, Jason P.
AU - Shibamoto, Takayuki
PY - 1993
Y1 - 1993
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0000989178&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0000989178&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0000989178
VL - 41
SP - 1693
EP - 1697
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 10
ER -