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.
|Number of pages||5|
|Journal||Flavour and Fragrance Journal|
|Publication status||Published - 2004 Sept|
- Aroma extract dilution analysis
- Chrysanthemum coronarium L.
ASJC Scopus subject areas
- Food Science