Chemical Composition of Floral Essential Oils of Five Potato (Solanum tuberosum L.) Cultivars

Fresh flowers (ca 300 g) of five different cultivars of potatoes, Gu-eui, Tae-dong, Su-mi, Bo-ra, and Ja-shim were collected during the flowering season in Chuncheon, Korea. They were put in a Likens-Nickerson simultaneous hydrodistillation extraction apparatus, and the essential oils were collected...

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Bibliographic Details
Published in:Journal of applied biological chemistry 2008, 51(5), , pp.177-178
Main Authors: Kim, S.M. (Kangwon National University, Chuncheon, Republic of Korea), E-mail: skim5@kangwon.ac.kr, Yu, J.M. (Kangwon National University, Chuncheon, Republic of Korea), Lim, H.T. (Kangwon National University, Chuncheon, Republic of Korea), Wang, Hai-Ying (Northeast Forestry University, Harbin, People's Republic of China)
Format: Article
Language:English
Subjects:
chemical components
GC-MS
ODEUR
OLOR
SMELL
SOLANUM TUBEROSUM
농학
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Summary:Fresh flowers (ca 300 g) of five different cultivars of potatoes, Gu-eui, Tae-dong, Su-mi, Bo-ra, and Ja-shim were collected during the flowering season in Chuncheon, Korea. They were put in a Likens-Nickerson simultaneous hydrodistillation extraction apparatus, and the essential oils were collected for 2 h [Choi et al., 2007; Park and Kim, 2008]. The chemical components of the oils were analyzed by GC and GC-MS. GC analysis was carried out on a 0.25 mm×30 m capillary column VF-5MS.
ISSN:1976-0442
2234-7941
DOI:10.3839/jabc.2008.037