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

摘要

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 alpha-bisabolol (16.5%),(E,E)-alpha-farnesene (11.0%) and (E)-beta-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-nonadienaI (cucumber) showed high flavour dilution factors of 3~3-3~5 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.