This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosum Bailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 휘발성 향기성분 추출
    3. GC 및 GC-MS 분석 및 정유성분 동정
결과 및 고찰
    1. 쑥갓의 휘발성 향기성분 분석
    2. 쑥갓의 관능기별 향기성분
요약 및 결론
References

• 최향숙(경인여자대학교 식품영양과 교수) | Hyang-Sook Choi (Professor, Dept. of Food Nutrition, Kyungin Women's University, Incheon 21041, Korea) Corresponding Author