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( Minhye Koo ),( Yonjin Jun ),( Eunhee Cho ),( Yeonju Hong ) 한국감성과학회 2021 춘계학술대회 Vol.2021 No.-
In order to identify fragrant compounds of the moran flower (Paeonia suffruticosa), dynamic head space extraction method was used to capture volatiles from the living flower, and then volatiles components were analyzed by GC-MS. In addition, the odor characteristic properties were obtained by Flavor-Base 2010. A total of 83 volatile compounds were detected, and the major volatile components were β-caryophyllene, germacrene.D, nerol, geraniol and phenyl ethyl alcohol. These components contributed to the fragrance of fresh floral character (like rose and geranium).
GC/MS와 Dynamic head-space법에 의한 매화 (Prunus mume)꽃의 휘발성 향기성분
( Yonjin Jun ),( Minhye Koo ),( Eunhee Cho ),( Yeonju Hong ) 한국감성과학회 2018 춘계학술대회 Vol.2018 No.-
Volatile compounds of the apricot blossom (Prunus mume) were analyzed to identify the volatiles’ profile and olfactory property. Dynamic head-space extraction methods were used to capture the volatiles from living flower, before GC-MS analysis. In addition, the odor characteristic properties of the major volatile components were obtained by Flavor-Base 2010. A total of 47 volatile compounds were identified, and the major volatile components were benzyl acetate, benzaldehyde, eugenol, estragole, nonanol, acetophenone, hexyl acetate, benzyl butyrate, α-pinene and octanal. The volatile components contributed to the scent of apricot blossom were esters (sweet fruity odor like banana, pear and melon) and benzyl acetate (white floral odor).