The volatile flavor compounds of wild and cultivated chamnamul (Pimpinella brachycarpa)， an aromatic medicinal plant, were isolated via the simultaneous distillation extractin method and analyzed by GC and GC-MSD. From the oils of the wild chamnamul， 56 volatile flavor compounds were identified, and the major constituents were found to be sabinene (58.37 ppm) and germacrene-D (45.73 ppm). From the oils of cultivated chamnamul, 36 volatile flavor compounds were identified--the major constituents were identified as ß-selinene (38.41 ppm) and myrcene (12.76 ppm).

• Nam Soon Choi(Department of Food and Nutrition, Baewha Women College) Corresponding author