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Aroma-active compounds of garland (chrysanthemum coronarium) and omija (schisandra chinensis) leaves
DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | 이형주 | - |
dc.contributor.author | Zheng, cheng hao | - |
dc.date.accessioned | 2010-06-07T07:04:06Z | - |
dc.date.available | 2010-06-07T07:04:06Z | - |
dc.date.copyright | 2003. | - |
dc.date.issued | 2003 | - |
dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000059829 | eng |
dc.identifier.uri | https://hdl.handle.net/10371/67608 | - |
dc.description | Thesis (master`s)--서울대학교 대학원 :농생명공학부,2003. | en |
dc.description.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. | en |
dc.format.extent | vi, 53 leaves | en |
dc.language.iso | en | en |
dc.publisher | 서울대학교 대학원 | en |
dc.subject | 기체 크로마토그래피-후각분석 | en |
dc.subject | Gas chromatography-olfactometry | en |
dc.subject | 향추출물 희석분석 | en |
dc.subject | Aroma extract dilution analysis | en |
dc.subject | 상공 고체상 미세추출 | en |
dc.subject | Headspace solid phase microextraction | en |
dc.subject | 분할비율 | en |
dc.subject | Split ratio | en |
dc.subject | 쑥갓 | en |
dc.subject | Chrysanthemum coronarium l. | en |
dc.subject | 오미자 잎 | en |
dc.subject | Schisandra chinensis leaves | en |
dc.title | Aroma-active compounds of garland (chrysanthemum coronarium) and omija (schisandra chinensis) leaves | en |
dc.type | Thesis | - |
dc.contributor.department | 농생명공학부 | - |
dc.description.degree | Master | en |
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