Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy

아로마테라피용 배초향(Agastache rugosa) 줄기의 방향성 정유 성분

  • Kim, Jeong-Mee (Research Institute of Animal Resources in Konkuk University)
  • 김정미 (건국대학교 동물자원연구센터)
  • Received : 2021.05.18
  • Accepted : 2021.06.30
  • Published : 2021.06.30
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Abstract

This study was carried out to investigate the flavoral essential oil components in the stems of Agastache rugosa. These components were analyzed using gas chromatography-mass selective detector (GC-MSD). The stems of Agastache rugosa were contained alcohols, aldehydes, ketones, fatty acid esters, and terpenoids. The peak area (%) of estragole was highest among its oil components and the next were pulegone and menthone. The terpenoid alcohols found were 1-octen-3-ol, chavicol, spatulenol, 3-hexen-1-ol, 2-cyclohexen-1-ol, methyl eugenol, and octaethyllene glycol. The stems also contained ketones such as pulegone, menthone, cis-isopulegone, 2-cyclohexene-1-one, 3-octanone, 1-cyclohexanone, isoindole-1-one, t-ionone, inden-2-one, as well as the aldehydes of 4-methoxycinnam and benzaldehyde. The following esters were also detected 1-isopulegone-3-yl acetate, caryophyllene oxide, acetate and benzendicarboxylic acid ester. The terpenoids in the stems were identified as caryophyllene, limonene, cyclohexasiloxane-D, germacrene-D, anethole, cadinene, muurolene, and bourbonene. Overall Agastache rugosa contained several functional oil components including phenylpropanoids and terpenoids as flavoral essential oil components for natural aromatherapy.

Keywords

Acknowledgement

본 연구는 2019 추경사업 시간강사 지원 연구비 일부(과제번호: 2019S1A5B5AO7)로 수행된 것으로 이에 감사드립니다.

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