The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-to-eat side dishes sold in Gyeongsangnam-do, South Korea for microbiological contamination. We collected 100 samples from supermarkets in 7 cities, and then examined them for presence of food-borne pathogens and sanitary indicator bacteria. In the analysis of the food-borne pathogens, Bacillus cereus and Clostridium perfringens were isolated from 51 samples (51.0%) and 3 samples (3.0%), respectively. However, both quantitatively met the Korean Food Standards Codex. Genes of five different enterotoxins and one emetic toxin were analyzed from the 51 isolated B. cereus strains. We detected enterotoxin entFM (100.0%), nheA (94.1%), hblC (58.8%), cytK (56.9%), and bceT (41.2%) in 51 isolates, and emetic toxin gene, CER, in only one (2.0%) isolate. We did not detect C. perfringens toxin gene (cpe) that causes food poisoning in any one of the three C. perfringens isolates. In the case of sanitary indicator bacteria, Kimchi had the highest levels of total aerobic bacteria and coliforms, followed by Saengchae, Jeotgal, Jeolim, Namul, and Jorim, respectively. We counted total aerobic bacteria at two different storage temperatures (4oC and 20oC) to determine the effect of storage temperature. When stored at 20oC, total aerobic bacteria count increased in most of the ready-to-eat side dishes, except for Jeotgal. This result conclusively shows the need for refrigerating the ready-to-eat side dishes after purchase. Further research is needed to assess the risk and safety of the ready-to-eat side dishes available in the market and determine appropriate safety management practices.

A rapid analytical method was developed and optimized to determine gluten content in bread. Existing gluten quantification methods were inappropriate for bread with high gluten content because they were optimized to analyze shallow gluten content. To overcome this problem, the first method of quantifying the gluten content in bread was developed by modifying the gluten analysis method in cereal grains. Heat-stable gliadin was selectively quantified for gluten quantification using high-performance liquid chromatography (HPLC), and gliadin peaks were separated using an Agilent SB-C8 column. The specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) were measured for validation. The calibration curve of gliadin had high linearity (R2 = 0.9996), and LOD and LOQ were 0.03 and 0.10 g/100 g, respectively. The relative standard deviation (RSD) values of intra- and inter-day precision were less than 2.49% and 1.54%, respectively. Recovery ranged from 90.73% to 93.87%, with RSD values less than 2.06%. These results indicate that the HPLC method for quantifying gluten in bakery products is efficient, reliable, and reproducible.

A total of 100 commercially available olive oil products were analyzed for 179 pesticide residues using gas chromatography-tandem mass spectrometry (GC/MS/MS). The olive oil samples were mixed with organic solvents, centrifuged and frozen to remove fat, and pesticide residues were analyzed using the “quick, easy, cheap, effective, rugged, and safe” (QuEChERS) method. The determination coefficient (R2) of the analysis method used in this study was ≥0.998. The detection limit of the method ranged 0.004–0.006 mg/kg and its quantitative limit ranged 0.012–0.017 mg/kg. The recovery rate (n=5) measured at the level ranging 0.01–0.02, 0.1, and 0.5 mg/kg ranged 66.8– 119.5%. The relative standard deviation (RSD) was determined to be ≤5.7%, confirming that this method was suitable for the "Guidelines for Standard Procedures for Preparing Food Test Methods". The results showed that a total of 151 pesticides (including difenoconazole, deltamethrin, oxyfluorfen, kresoxim-methyl, phosmet, pyrimethanil, tebuconazole, and trifloxystrobin) were detected in 64 of the 100 olive oil products. The detection range of these pesticide residues was 0.01–0.30 mg/kg. The percentage acceptable daily intake (%ADI) of the pesticides calculated using ADI and estimated daily intake (EDI) was 0.0001–0.1346, indicating that the detected pesticides were present at safe levels. This study provides basic data for securing the safety of olive oil products by monitoring pesticide residues in commercially available oilve oil products. Collectively, the analysis method used in this study can be used as a method to analyze residual pesticides in edible oils.

In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

Protein can be provided by cultivating various microbes, which contain more than 30% protein content by cell dry weight. This study compared intracellular protein concentrations of various wild-type yeasts from different sources to select the best yeast strain with high protein concentration. Among them, Saccharomyces cerevisiae KCCM 34709, used for molasses fermentation, exhibited 4.1-fold higher protein concentration than a laboratory yeast strain, S. cerevisiae D452-2. In this study, an approach consisting of random mutagenesis coupled with the Bradford protein assay-based screening method was applied to enhance the S. cerevisiae KCCM 34709 protein content. Among 1,000 mutants, the #180 mutant strain produced 5,041±519 mg/L total amino acid in 48 h, which was 31% higher than the parental S. cerevisiae KCCM 34709 strain. These results demonstrate that the #180 mutant strain can be an attractive cell factory for animal-free protein production.

Opuntia ficus-indica (OFI), or Pricky Pear Cactus, is effective in cough, fever, pain and anti-inflammatory action, and asthma. This study aims to investigate the effect of OFI stem extract on the respiratory system of animal models induced by ovalbumin (OVA) and fine dust (PM10) and to analyze the indicator substances of OFI stem extract. In the OFI stem 50% ethanol extract (OFI-50E) administration group, the number of immune cells and inflammatory cytokines in the lungs and BAL decreased to a similar level to the positive control group administered with dexamethasone. In addition, OVA-specific IgE and airway hyper-reactivity (AHR) were significantly reduced. Also, the deposition of PM10 observed through staining of lung tissue was clearly reduced in the OFI-50E 200 mg/kg administration group. The anti-inflammatory mechanism in the lung was found to obstruct the production of inflammatory cytokines by impeding the NF-kB and MAPK pathways through the inhibition of IRAK-1 active cells. The main component of OFI stem 50% ethanol extract was identified to be narcissin. According to the study results, OFI is expected to be a respiratory health functional food.

This study aimed to establish the optimal conditions for producing gluten-free noodles by varying the amount of pregelatinized rice flour added to the regular rice flour and investigating their quality characteristics. With an increase in the amount of added pregelatinized rice flour, the brightness of the noodles decreased, and the color became more yellow both before and after cooking. Adding pregelatinized rice flour to the noodles also increased hardness, elasticity, chewiness, stickiness, and adhesiveness. The textures of the two groups of samples (PR-10 and PR-15) were similar to that of the control, indicating comparable structural characteristics. Furthermore, the absence of gluten made it inherently challenging to form gluten-free noodles. Still, adding pregelatinized rice flour improved the processability of the dough, leading to better noodle formation. An optimal addition of 15% pregelatinized rice flour was deemed suitable for optimal noodle formation in gluten-free noodles. This study established blending conditions using pregelatinized rice flour to improve the poor processability of gluten-free noodles. The findings are expected to be valuable for the industry’s future development of gluten-free processed food.

As the average temperature on Earth increases due to global climate change, crops are further needed to overcome this issue. Since sweet potato has high yield potential, can grow in harsh environments, and contains abundant nutrients, it is a potential substitute food in response to environmental crises. Compared to grains such as rice and barley, sweet potato has a lower glycemic load and contains various natural antioxidants, showing a variety of physiological functions. Thus, sweet potato is in the spotlight as a healthy food. Although domestic sweet potato production continued to decrease from 1990 to 2010, its production was maintained or slightly increased until 2020 due to the changes in consumers’ dietary habits that emphasize health. In this regard, steamed or roasted sweet potatoes were consumed as a snack substitute in the previous eating form. Furthermore, sweet potato starch has been used in various industries, including food. Therefore, this study intends to discuss the value of sweet potatoes as food, the production trend and cultivation method of sweet potatoes in South Korea, and the industrial application of sweet potatoes.

본 연구는 제15차(2019) 청소년건강행태조사의 원시자료를 활용하여 생물-심리-사회 모델을 바탕으로 우리나라 청소년의 편의식품 섭취 경험의 영향요인을 파악하고자 하였다. 연구 결과 생물학적 요 인으로 성별, 학년, 아토피 피부염이 주요 요인으로 분석되었으며, 심리학적 요인으로는 스트레스 인지 수 준, 우울감 경험, 자살 생각 여부, 주관적 수면충족, 주관적 건강상태, 신체활동, 현재 흡연과 음주 경험이 영향요인으로 확인되었다. 또한 사회학적 요인으로는 영양 및 식이 교육, 아침식사 여부, 학업 성적, 주관 적 경제상태, 동거가족 여부가 청소년의 편의식품 섭취 경험에 영향을 미치는 것으로 나타났다. 이러한 결 과를 바탕으로 청소년의 건강한 식습관 관리를 위해서는 실효성 있는 영양 및 식이교육 프로그램 제공과 정서적 지지가 필요하며, 가족 구성원을 교육 대상에 포함시키는 등 다각적이고 체계적인 대책마련이 필요 하다.

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in readyto- eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

강원도 북부 어촌의 특이한 현상은 전쟁으로 인해 발생한 실향민에 의 한 새로운 음식문화의 형성이다. 음식으로나마 고향을 맛보고 잊지 않으 려고, 고향의 음식을 정착한 현지의 사정에 맞게 만든, “함경도 산, 강원 도 북부 작”이라는 음식문화를 형성한 것이다. 함흥냉면, 오징어순대가 대표적 예이다. 지구온난화와 남획에 의해 어획되는 중심 어종이 줄어들 거나 달라지고 있다. 어촌사람들은 산출되는 어종과 식재료에 과학기술 을 접목해 음식들을 현대화하고 고부가가치의 공산품으로서 식품을 개발 하고 있다. 해양심층수를 활용하고 붉은대게, 연어, 양미리의 다양한 조 리방법 개발이 이를 보여준다. 교통의 발전, 인터넷과 SNS의 확산은 지 역 음식문화의 새로운 형성에 영향을 주었다. 찾는 관광객을 위해 전통 음식에 기반하면서도 현대인의 취향에 부응하는 음식들을 개발하고 있 다. 닭강정, 명태강정, 대게고로케, 연어고로케 등이 그것이다. 더없이 발전 한 현대화의 시기에 옛 음식문화를 돌아보고 앞으로 만들어갈 지역의 음식 문화를 생각해 볼 시기이다. 선조들의 음식을 다시 살리고, 여기에 현대의 과학기술을 활용하여 재창조하는 것이 강원도 북부 어촌사람들이 명심해야 할 과제이다. 더불어 남북으로 나누어진 강원도 음식문화를 ‘하나의 새로운 민족음식문화’로 만들기를 소망할 뿐만 아니라 실천을 위해 노력하는 것이 접경지역 어촌사람들이 가져야 할 또 하나의 과제이자 마음가짐이다.

FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.

Prebiotics are known as components of intestinal microbiota that can improve and maintain human health status by stimulating the growth and activity of the intestinal tract as a method of controlling the intestinal environment. In this study, we examined whether 2’-fucosyllactose (FL) could affect intestinal microbial population and bowel activity. Water content and frequency of mouse feces were increased in the 2’-FL treated group at a high concentration (1,000 mg/kg), with brightness of the color enhanced and physical properties diluted. In addition, intestinal microbial analysis showed that harmful bacteria Clostridium and Staphylococcus strains were decreased and beneficial bacteria such as Lactobacillus strains were markedly increased in the group treated with a high concentration of 2’-FL compared to those in the control group. These findings suggest that administration of 2’-FL can maintain healthy bowel activity by reducing harmful bacteria population and improving diluted physical properties.

This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).

견과류는 영양가가 우수하고 다양한 기능성 생리활성을 가져 건강한 식단에 중요한 요소이다. 멜라토닌은 뇌의 송 과선에서 분비되는 호르몬으로 각종 조직의 산화적 손상을 방지하는 것으로 알려져 있으며, 식물체에서도 중요한 역할 을 한다. 본 연구는 견과류의 멜라토닌 추출 및 정량을 위 한 분석법을 마련하였고, 견과류의 높은 지방함량을 고려한 최적화된 추출 절차를 이용하여 경기도에서 유통되는 견과 종실류 등의 멜라토닌 함량을 조사하였다. 땅콩 또는 견과 류, 유지종실류 및 두류의 평균 멜라토닌 함량은 각각 1200.83 (409.76-2223.56), 934.83 (454.10-1736.60), 616.46 (494.70- 825.12) pg/g으로 나타났다. 호두와 밤의 경우 속껍질을 포 함한 반탈각 상태와 과실만 있는 경우의 멜라토닌 함량을 비교한 결과, 반탈각 상태에서 멜라토닌 함량이 유의적으로 높았다. 또한 호두, 밤 및 땅콩의 경우 2022년 재배된 햇 견 과보다 2021년 재배 후 저장된 견과에서 멜라토닌 함량이 유의적으로 높았다. 이러한 결과는 견과종실류 등의 멜라토 닌 함량이 높아 우수한 기능성 식품임을 시사하였다.

홍삼의 일반적인 가공법인 물과 주정 혼합용매로 추출여과하여 농축액으로 제조 시 증숙 등의 가열처리에 의해 가수분해되거나 중합반응이 일어나게 되어 현재 기능성이 밝혀진 30여 가지 주요 진세노사이드 외 극미량인 200여 종의 진세노사이드가 검출되고 있어서, 오히려 홍삼 본래 의 기능성 규명과 효능 구현을 복잡하게 만들고, 추출 횟 수를 거듭할수록 떫은맛이 강해지는 등 건강기능식품으로 서 부정적인 영향을 배제하기 위하여 저온(40oC 미만)에 서 1차만 추출한 홍삼농축액을 제조한 결과 수율은 고형 분 66-77% 정도에서 26-30%를 나타내어 기존의 연구 결 과인 40.47±0.47% 보다 현저히 적은 수율을 나타내었고, 동결건조 분말의 진세노사이드 함량분석시험을 진행한 결 과 시료 18종 전체에서 진세노사이드 34종이 검출되었고, 특히 홍삼 지표성분 3종인 Rb1, Rg1, Rg3 합계는 42.48 mg/ g으로 시판 홍삼제품의 환산량 9.0 mg/g과 8.7 mg/g 보다 4-5배 많았다. 본 시료는 진한 홍삼의 향취와 함께 면역력 증진 등 6가지 기능발현에 9-25%의 소량 복용으로 1일 복 용량이 유의성 있게 작아서 복용의 편의성과 함께 제품의 보관, 유통에 장점이 있는 것으로 판단된다.

The objective of this study was to determine the efficacy of a natural product of cherry tree (Prunus serrulata var. spontanea: PS) as a test substance for improving cytokine and ovalbumin-specific IgE using an ovalbumin-induced asthma disease model of 5-week-old male BALB/c mice. Lung tissue pathology was analyzed to confirm anti-inflammatory and asthmatic effects. As a result of examining the effect on changes in inflammatory cells in bronchoalveolar lavage fluid in an ovalbumin-induced asthma disease model by administering the PS sample, total cells, eosinophil, neutrophil, lymphocyte, and monocytes were significantly decreased. Concentrations of cytokine-based TNF-alpha and IL-4 and immunoglobulin E in serum were significantly increased in the asthma-inducing negative control group than in the normal group. However, high concentrations of PS decreased them. In histopathological examination of the lung tissue, it was confirmed that inflammatory cells infiltrated around the alveoli and bronchioles were increased in ovalbumin-induced asthma disease model. After administration of cherry tree extract, bronchiolar morphological changes such as mucosal thickening were slightly improved. From the above results, it was confirmed that extract of cherry tree significantly reduced inflammation expression and tissue damage in alveolar tissues. It was also confirmed that the cherry tree extract had an excellent efficacy in improving asthma inflammation.

본 연구에서는 MnSO4이 B. thuringiensis의 곤충독소 형 성에 미치는 영향을 분석하여 신속 검출배지 개발의 기초 자료를 제안하고자 하였다. 본 실험에 사용한 균주는 순 천대학교 식품위생안전실험실에 보관되어 있던 B. thuringiensis reference 1주(KCTC 1511)와 식품에서 분리 된 wild type strain 9주를 사용하였다. B. thuriengiensis의 곤충독소 생성 확인은 식품의약품안전처의 곤충독소 확인 시험법에 따라 실험하였다. 0.005%-MnSO4이 첨가된 Nutrient agar는 배양 48시간에 3개 평판 중 2개 평판 (66.6%)에서 곤충독소가 관찰되었고, 120시간에 3개 평판 (100%) 모두에서 곤충독소가 관찰되었다. AK agar는 48 시간 배양 후 3개 평판 중 1개 평판(33.3%)에서 곤충독소 가 관찰되었으며, 배양 120시간에 3개 평판(100%) 모두에 서 곤충독소가 관찰되었다. 이러한 결과는 포자형성에 사 용되는 AK agar보다 식품공전에서 제시하고 있는 포자형 성 배지인 0.005%-MnSO4 Nutrient agar가 B. thuringiensis 의 곤충독소를 신속하게 생성시키는 것으로 나타났다. B. thuringiensis 10개 균주를 24시간 배양하여 관찰한 결과, 0.000%-MnSO4 배지에서 10개 평판 중 1개 평판(10%), 0.001%-MnSO4이 첨가된 배지의 10개 평판 중 2개 평판 (20%)에서 곤충독소가 관찰되었다. 0.002%-MnSO4이 첨가 된 배지는 10개 평판 중 3개 평판(30%)에서 곤충독소가 관찰되었다. 0.003%-0.009%-MnSO4이 첨가된 배지에서는 곤충독소가 관찰되지 않았다. 이러한 결과로 보아 24시간 배양 시까지는 0.002%-MnSO4이 첨가된 Nutrient agar가 B. thuringiensis의 곤충독소를 가장 신속하게 생성시키는 것으로 나타났다. B. thuringiensis의 곤충독소는 포자형성 과 동시에 생성된다는 보고와 MnSO4이 포자형성에 기여 한다는 보고를 종합하여 보면, MnSO4이 B. thuringiensis 의 포자형성을 가속화하고 이로 인해 곤충독소도 신속하 게 생성된 것으로 판단된다. 따라서 B. thuringiensis의 곤 충독소를 신속하게 생성하기 위해 기존 식품공전에서 제 시하고 있는 Nutrient agar보다 0.002%-MnSO4이 첨가된 Nutrient agar를 사용하는 것이 효율적일 것으로 판단된다. 그러나 Nutrient agar와 0.002%-MnSO4 Nutrient agar의 24 시간 배양 후 곤충독소 생성율의 차이는 작게 나타나 다 수의 wild type B. thuringiensis를 대상으로 추가적인 연구 가 필요할 것으로 판단된다.

채소는 여러 건강상의 이점을 주는 식이섬유를 다량 함 유하고 있다. 채소는 국내에서 다양한 형태로 섭취되고 있 으며, 특히 생으로 먹거나 나물의 형태로 가장 많이 섭취 되고 있다. 나물은 여러 조리 방법이 있는데, 가장 흔한 방법은 데치고 무치는 형식이다. 한국에서 나물로 흔히 섭 취되는 국내산 참나물, 깻잎, 곰취, 우엉, 마늘쫑을 데친 후, 데친 채소와 생 채소를 한국 식품공전에 따라서 식이 섬유와 유리당을 분석하고 비교하였다. 참나물, 우엉뿌리 와 깻잎은 데친 후에 총 식이섬유가 감소하였으나, 곰취 와 마늘쫑은 각각 6.09±0.49에서 6.43±0.01 g/100 g 과 4.52±0.35 에서 5.09±0.04 g/100 g으로 증가하였다. 유리당 분석 결과, 깻잎을 제외한 채소들에서 sucrose, glucose와 fructose가 검출되었으며, 깻잎은 sucrose가 검출되지 않았 다. 분석한 채소들 중에서 sucrose 함량이 가장 높은 채소 는 우엉 뿌리 (1.71±0.07 g/100 g) 였으며, glucose와 fructose는 각각 1.65±0.02 와1.73±0.02 g/100 g로 마늘쫑 이 가장 높게 나타났다. 채소를 데친 후, 곰취 (0.10±0.01 에서 0.14±0.01 g/100 g)와 마늘쫑 (0.76±0.00 에서0.83±0.01 g /100 g)에 함유된 sucrose를 제외한 다른 유리당 함량은 전 부 감소하였다. 이 연구를 통해 채소를 데치면 채소에 함 유된 유리당과 식이섬유의 함량이 증가하거나 감소할 수 있다는 것을 나타낼 수 있다. 또한, 이러한 영양 정보를 통해 소비자들에게 어떠한 조리 상태의 채소를 섭취할지 선택할 때에 도움을 줄 수 있을 것이다.

The purpose of this study was to investigate the flavor characteristics of Gondre (Cirsium setidens Nakai) essential oil. The essential oil was isolated from the aerial parts of the plant by the hydrodistillation extraction method and analyzed by gas chromatography (GC) and GC-mass spectroscopy (MS). Seventy-eight (90.28%) volatile flavor components were identified in the essential oil from Gondre harvested in May. The major compounds were hexadecanoic acid (44.84%), phytol (15.57%), 6,10,14-trimethyl-2- pentadecanone (5.62%), and tertadecanoic acid (4.77%). Seventy (90.72%) volatile flavor components were identified in the essential oil from Gondre harvested in September. The major compounds were phytol (24.18%), 6,10,14-trimethyl-2-pentadecanone (15.59%), tetracosane (8.87%), 2-methyl eicosane (3.55%), 6,10,14-trimethyl-5,9,13-pentadecatrien-2-one (3.12%), dibuthyl phthalate (2.35%), and viridiflorol (2.33%). The flavor components of the essential oil from Gondre harvested in May and September were characterized by higher proportions of aliphatic fatty acids and terpene compounds, respectively.