Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
ISSN-L : 1345-8957
Essential Oils and Natural Products
Comparison of Essential Oils from Three Kinds of Cryptotaenia japonica Hassk (Kirimitsuba, Nemitsuba, and Itomitsuba) used in Japanese Food
Yoshiharu OkunoShinsuke MarumotoMitsuo Miyazawa
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2017 Volume 66 Issue 11 Pages 1273-1276

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Abstract

The compositions of the essential oils from three kinds of Cryptotaenia japonica Hassk (“Mitsuba” in Japanese, Kirimitsuba (KM), Nemitsuba (NM), and Itomitsuba (IM)) were investigated by capillary GC/GC-MS. The oils contained 53 volatile components, of which 95% were terpenoids. The major constituents were sesquiterpenoids, which were α-selinene (KM: 39.1%; NM: 38.4%; IM: 13.2%), β-selinene (15.5%, 15.2%, 4.8%), germacrene D (12.1%, 7.2%, 24.1%), trans-farnesene (11.1%, 6.0%, 10.9%), β-elemene (2.9%, 2.9%, 6.8%), and trans-caryophyllene (1.7%, 1.7%, 2.6%). The main sesquiterpene found in KM and NM was α-selinene and in IM was germacrene D. The major monoterpenes found were β-myrcene (3.8%, 6.7%, and 3.5%) and β-pinene (2.8%, 0.2%, and 1.4%).

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© 2017 by Japan Oil Chemists' Society
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