Abstract
The comparison of the volatile flavor composition from Aster tataricus (gaemichi) and A. koraiensis (byulgaemichi) essential oils, isolated by hydro distillation method, was performed by gas chromatography and mass spectrometry. Ninety-seven volatile flavor components, constituting 95.17 % of the total volatile composition of the essential oil were identified from A. tataricus. Methyl-5-methylene-8-(1-methylethyl)-1,6-cyclodecadiene (14.13 %) was the most abundant compound, followed by spathulenol (13.52 %) and methyl tetrahydroionol (6.06 %). The volatile composition of A. tataricus was characterized by a higher content of sesquiterpene alcohols, especially spathulenol. Ninety-nine volatile flavor components were identified from the essential oil of A. koraiensis. Caryophyllene oxide was the most abundant component (8.38 %), followed by aristolene (7.08 %) and epiglobulol (5.57 %). The volatile flavor composition from A. tataricus and A. koraiensis can easily be distinguished by the percentage of methyl-5-methylene-8-(1methylethyl)-1,6-cyclodecadiene, spathulenol, caryophyllene oxide, aristolene, and phthlides. Methyl-5methylene-8-(1-methylethyl)-1,6-cyclodecadiene, spathulenol, and phthalides were regarded as the character impact odorants of A. tataricus, while caryophyllene oxide and aristolene were of A. koraiensis.
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