This study investigated the volatile flavor composition of essential oils from Solidago virga-aurea var. asiatica Nakai with different harvesting area. The essential oils obtained by the hydrodistillation extraction method from the aerial parts of the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). Ninety-five (91.61%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Koheung, Jeolanamdo. The major compounds were hexadecanoic acid (29.22%), 7-hexyl eicosane (9.12%), spathulenol (7.701%), 3,8-dimethyl decane (6.48%), caryophyllene oxide (4.52%) and α-copaene (4.23%). Fifty-seven (97.43%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Seoguipo, Jejudo. The major compounds were 2-carene (40.95%), α-copaene (10.77%), α-muurolene (5.81%), and spathulenol (3.11%). The chemical composition of the essential oils was significantly different in quality and quantity with the different harvesting area. The quantitative variations of hexadecanoic acid, 7-hexyl eicosane, spathulenol, 3,8-dimethyl decane, caryophyllene oxide, 2-carene, and α-copaene according to different harvesting area can serve as a quality index of the S. virga-aurea var. asiatica Nakai essential oils in food industries.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 정유 성분 추출
    3. GC 및 GC-MS를 활용한 정유 성분 동정
결과 및 고찰
    1. 전라남도 고흥지역 미역취의 정유 성분 분석
    2. 제주도 서귀포지역 미역취의 정유 성분 분석
    3. 고흥산과 서귀포산 미역취의 정유 성분 비교
요약 및 결론
References

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