This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), γ-muurolene (7.32%), limonene (6.12%), and caryophyllene (β-4.24%). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), β-bisabolol (3.23%), viridiflorol (3.08%), and cis-α-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, α-phellandrene, and α-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and β-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, γ-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 정유 성분 추출
    3. GC 및 GC-MS를 활용한 정유 성분 동정
결과 및 고찰
    1. 곰취의 정유 성분 분석
    2. 한대리곰취의 정유 성분 분석
    3. 곰취와 한대리곰취의 정유 성분 비교
요약 및 결론
References

• 최향숙(경인여자대학교 식품영양과) | Hyang-Sook Choi (Dept. of Food Nutrition, Kyungin Women's University) Corresponding author