Aroma-active compounds of garland (chrysanthemum coronarium) and omija (schisandra chinensis) leaves

Abstract

Aroma-active compounds of native Korean aromatic plants such as Chrysanthemum coronarium (garland) and leaves of Schisandra chinensis (omija), were analyzed by gas chromatography-mass spctrometry-olfactometry (GC-MS-O). GC-MS revealed terpene compounds of the two plant were found to account for over 90% of total volatile compounds. Especially monoterpenes and sesquiterpene were contained in large percentage in garland and omija leaves, respectively. Aroma-active compounds were identified by GC-O using Aroma extract dilution analysis, which was conducted on two types of capillary column with different polarities (DB-5MS and DB-WAX). The GC-O showed that (Z)-3-hexenal and (E,Z)-2,6-nonadienal, which are known as apple and cucumber-like aroma are the most predominant aroma-active compounds in both plants thereby contributing the typical aroma to them. Garland was found to emit a intenser plastic, metallic and boiled potato-like aroma due to myrcene and methional, while omija leaves had a grass and fruitylike aroma because of (E)-2-hexenal and (E)-b-ocimene. In addition, the aroma-active compounds identified in solid phase microextraction of omija leaves were similar to those in SDE.