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.

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.

This study investigated the volatile flavor composition of essential oils from Chrysanthemum zawadskii var. latilobum Kitamura and Aster yomena Makino. 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). One hundred (95.04%) volatile flavor compounds were identified in the essential oil from the C. zawadskii var. latilobum Kitamura. The major compounds were valencene (10.82%), δ-cadinol (9.77%), hexadecanoic acid (8.70%), 2-methyl-4-(2,6,6-trimethylcyclohex-1-enyl) but-2-en-1-ol (3.67%), and 2-(2,4-hexadiynylidene)-1,6-dioxaspiro[4,4]non-3-ene (3.57%). Ninety-eight (93.83%) volatile flavor compounds were identified in the essential oil from the Aster yomena Makino. The major compounds were and 3-eicosyne (13.61%), 9,10,12-octadecatrienoic acid (7.8%), α-caryophyllene alcohol (6.83%), 9-octadecynoic acid (6.03%), and α-caryophyllene (5.74%). Although the two plants are apparently very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of C. zawadskii var. latilobum Kitamura, the sesquiterpene, valencene was found to be 10.82%, but it was not identified in A. yomena Makino. δ-Cadinol appeared higher in C. zawadskii var. latilobum Kitamura than in A. yomena Makino. A clear characteristic of A. yomena Makino essential oil is that it has a high content of caryophyllene derivatives. The α-caryophyllene alcohol contained in A. yomena Makino was relatively high at 6.83%, although the compound was not identified in C. zawadskii var. latilobum Kitamura. Also α-caryophyllene was shown to be higher in A. yomena Makino than in C. zawadskii var. latilobum Kitamura.

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

본 논문은 중국어의 만주어(满语) 차용어를 분석하고 그 차용원인과 특징을 밝히는 데에 목적을 둔다. 만주어 차용어를 음운적 특징과 구조적 특징, 의미적 특징 세 부분으로 나누어 분석했다. 첫째, 음운적 특징에서 만주어 원음과 실현된 차용어발음을 제시하여 차용의 음운 적 규칙을 밝혔다. 둘째, 구조적 특징에서 만주어 차용어를 단일어와 합성어로 분류할 수 있 음을 확인하였다. 셋째, 의미적 특징에서 만주어가 중국어로 차용하는 과정이나 차용 후 의미 가 확장되고, 축소되고 전이된 부분도 확인했다. 분석을 통해 만주어 차용어의 특징을 개괄하 고 그 차용배경을 밝히므로 만주어 차용어가 다른 언어 차용어와 다르게 중국어 어휘 내부에 깊숙이 자리를 잡을 수 있었던 이유를 밝힐 수 있었다. 만주어 차용어의 차용원인은 정치적, 역사적, 문화적 측면에서 접근하였다. 정치적으로 통치자로서의 만주족이 한족을 만주족에 동 화시키면서 많은 만주어 차용어가 생성되었다. 역사적으로 만주족은 고유한 역사를 가진 숙 신(肃慎)의 후예로 한(漢)대부터 한족과 꾸준히 어울리면서 살아온 만큼 언어차용이 빈번히 발생되었다. 문화적인 측면에서는 만주족은 풍부한 문화특색을 가진 민족으로 생활풍습 또한 한족과 매우 다르기에 언어차용이 발생할 수밖에 없었다. 전체적으로 볼 때 중국인들은 만주어 차용어를 차용어라고 인식하지 못하고 일상생활에서 빈번하게 사용하고 있는 이유는 위에 제시한 것과 같이 오랫동안 언어접촉을 통해 사람들이 이미 만주어 차용어를 중국어 고유어 로 인식할 만큼 익숙하기 때문이다. 본 논문은 만주어 차용어의 원인과 특징에 대하여 이해 할 수 있는 계기를 마련하였다는 점에서 의미가 있다.