Abstract
The aroma constituents of two varieties of medicinal herbs (Byakushi and Hamabofu) from Umbelliferae were obtained by steam distillation, and analyzed by GC and GC-MS.Byakushi (Angelica dahurica Benth et Hook) had a sweet spice-like odor, with the major components being terpenoids (53.7%) such as α, β-phellandrene as well as aromatic compounds (11.7%). Hamabofu (Glehniae lettoralis F. Schmidt) had a sweet fatty acid and ester-like odor. The major components were fatty acids (26.7%) and methyl and ethyl esters (11.8%). The sweet odor of the two aroma constituents were attributed to aromatic compounds such as 2-methoxy-4-vinylphenol and 2-acetyl pyrrole, γ-lactones.
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