This study investigated the volatile flavor composition of essential oils extracted from Synurus deltoides (Arr.) Nakai. The essential oils extracted from the aerial parts of plants by the hydrodistillation extraction method were analyzed by gas chromatography (GC) and GC-mass spectrometry. Ninety-six (98.76%) volatile flavor compounds were identified in the essential oil extracted from fresh leaves of S. deltoides (Arr.) Nakai. The major compounds were 6,10,14-trimethyl-2-pentadecanone (19.91%) and phytol (12.38%). Ninety-seven (97.81%) volatile flavor compounds were identified in the essential oil extracted from shade-dried leaves of S. deltoides (Arr.) Nakai. The major compounds were phytol (51.71%), di(6-methylhept-2-yl) phthalate (7.66%), and 6,10,14-trimethyl-2- pentadecanone (4.23%). Quantitative variations of 6,10,14-trimethyl-2-pentadecanone, phytol and di(6-methylhept-2-yl) phthalate according to different state of S. deltoides (Arr.) Nakai can serve as a quality index of essential oils used in the food industry.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 정유 성분 추출
    3. GC 및 GC-MS 분석 및 정유 성분 동정
결과 및 고찰
    1. 신선 수리취 정유의 화학성분 분석
    2. 건조 수리취 정유의 화학성분 분석
    3. 신선 및 건조 수리취 정유의 성분 비교
요약 및 결론
References

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