Volatile Composition and Aroma Evaluation of Chrysanthemum Coronarium

Abstract

AIM: Chrysanthemum coronarium is native to Mediterranean and Asia and used as a food and ornament. In this study were to analyse the volatile compounds using two different extraction methods in order to compare the profiles obtained and to characterise the aroma-active compounds in the three parts (young leaves, mature leaves, and stems) by AEDA and odor activity value (OAV) methods. MATERIAL AND METHODS: Using a hydrodistillation (HD) and a solvent-assisted flavour evaporation (SAFE) method to obtain the volatile oil from the three parts. RESULTS: A total of seventy-three compounds were identified. The major compounds of three parts oils in both methods were β-myrcene and (E)-β-farnesene. Nineteen compounds were identified by GC-O analysis in two methods. CONCLUSION: Two methods has its own advantages and disadvantages, and they are generally complementary to each other. On the basis of aroma evaluation, β-myrcene and (E)-β-farnesene are estimated as the main aroma-active compounds of young leaves, mature leaves, and stems oils. As the other aroma-active compound, β-caryophyllene make a spicy odor of young and mature leaves oils. In stems oil, borneol contributes to camphor odor.