Comparison of Volatile Compounds with Characteristic Odor in Flowers and Leaves of Nojigiku (Chrysanthemum japonense)

Abstract

The aim of the present study was to investigate the essential oils isolated from flower and leaf in order to get insight into similarities and differences as to their aroma-active composition. The essential oil obtained from the two parts were analyzed by gas chromatography-mass spectrometry and gas chromatography olfactometry (GC-O). Flower and leaf oils, 38 and 36 constituents, representing 96.4 and 91.0% of the total oil composition, respectively, were identified. The main compounds in flower oil were camphor (47.64%), bornyl acetate (11.87%), and nojigiku alcohol (6.29%), whereas those in leaf oil were camphor (39.14%), nojigiku alcohol (10.76%) and γ-muurolene (7.02%). 13 Aroma-active compounds were identified by GC-O analysis in flower oil and 12 in leaf oil. The main aroma-active compounds in flower oil were camphor (camphor, FD (flavor dilution) = 7, OAV (odor active value) = 136913), bornyl acetate (camphor, FD = 6, OAV = 113711), and β-caryophyllene (spicy, FD = 5, OAV = 116480). In leaf oil, the main aroma-active compounds were camphor (camphor, FD = 7, OAV = 106784), nojigiku alcohol (camphor, FD = 5, OAV = not determined), and β-caryophyllene (spicy, FD = 6, OAV = 526267).