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Volatile components in commercial pine needle (Pinus densiflora S. and Z.) powder were extracted using simultaneous steam distillation and a solvent extraction (SDE) apparatus, and were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 230 compounds divided into 13 groups were identified, which included alcohols (42), ketones (39), aldehydes (32), terpenes (30), alkenes (17), esters (14), furans (14), benzenes (10), alkanes (8), napthalenes (7), acids (6), miscellaneous compounds (6), and phenols (5). Among the 230 compounds identified, 96 compounds were positively confirmed and quantified, and the rest of the compounds were tentatively identified. The major volatile components identified at relatively high levels were dodecanoic acid, hexadecanoic acid, hexanal, benzaldehyde, (Z)-3-hexen-1-ol, 1-penten-3-one, limonene, and $\beta$-caryophyllene oxide. Among the groups, terpenes accounted for 60.18% of the total concentration of all the volatile components. Some volatile components might account for the unique aroma and the biological activity of the sample.

The volatile components and in vitro antimicrobial activities of Emblica (Phyllanthus emblica L.) essential oils (EOs) obtained by hydrodistillation (HD-EO) and supercritical fluid extraction (SFE-EO) were investigated. The compositions of volatile compounds in these oils were tentatively determined by gas chromatography-mass spectrometry. The antimicrobial activites of these two extracts were investigated with microbiological tests against Gram-positive and Gram-negative bacteria and three pathogenic fungi. The main components of both oils were $\beta$-caryophyllene, $\beta$-bourbonene, 1-octen-3-ol, thymol, and methyleugenol. Both essential oils showed a broad spectrum of antimicrobial activity against all the tested microorganisms. Gram-positive bacteria were more sensitive to the investigated oils than Gram-negative bacteria. SFE-EO exhibited a higher antifungal activity compared to HD-EO.

Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

This study was carried out to compare the major volatile components in essential oil from different origin of Atractylodes spp. which is being traded as a crude herbal drug in Korean herbal markets. From the two Atractylodes of major volatile components were similarly detected such as the β-selinene, β-sesquiphellandrene, germacrene B, 2,7-dimethoxy-2-methylnaphthalene and 9-methoxy-2,3-dihydrofuro{3,2-q}coumarin, Among the volatile components, the major components were 2,7-dimethoxy-2-methylnaphthalene(40.98%), 9-methoxy-2,3-dihydrofuro {3,2-q} coumarin (5.74%), and β-sesquiphellandrene (1.98%) in both Atractylodes. As a results, It was found that the two Atractylodes were the same species which was being traded in the Korean herbal markets as the A. japonica. not to different species of A. japonica and A. macrocephalla, respectively.

This study was carried out to establish an optimum method for identifying the volatile components of Magnolia ovobata Thunb. using the dynamic headspace (Purge ＆ Trap) and simultaneous distillation and extraction (SDE) method. Between the two different identification analysis, the volatile components were more easily detected in the SDE than the Purge ＆ Trap method. Among the identified volatile components, the 12 compounds were detected to have similar retention times and match quality within the 45 minutes in both identification methods. The maximum values of the major volatile components were detected differently by SDE and (Purge ＆ Trap) method such as α-pinene (3.4, 8.2%), β-pinene (3.5, 10.3%), 1-limonene (5.2, 15.4%). These results indicated that the Dynamic Headspace (Purge ＆ Trap) was much more reliable method for identifying the volatile components of Magnolia ovobata Thunb. as compared to the SDE method.

Acetic acid producing bacteria were isolated from deastringent persimmon vinegar and the major bacterium was identified using morphological and biochemical tests. Acetobacter sp. AH-1 was motile, gram negative rod with catalase positive and oxidase negative. The strain can grow up to 5 % ethanol and 2% NaCl as well as 25% glucose. Optimum temperature and pH for growth were 3$0^{\circ}C$ and 5.0, respectively. Volatile constituents of persimmon vinegar were analyzed by purge and trap sampling . Acetic acid adn alcohol were the largest volatile compounds quantitiatively in persimmon vinegar. Among alcohols, 20methyl-1-propanol, isoamyl alcohol and amyl alcohol were detected. Isovaleradehyde and benzaldehyde for aldehyde, isoamyl acteate, ethyl formate, propyl aceetate, and ethyl acetate for esters were likely to contribute to persimmon vivegar flavor.

The various plant organs of fennel (Foeniculum vulgare Mill.) were investigated to identify their volatile components using Dynamic Headspace (Purge trap). They showed slight differences concerning the volatile components both qualitatively and quantitatively. Results revealed that trans-anethole (12.65%) was the major compound in the leaf. The highest compound was α-pinene (28.78%), and trans-anethole (7.90%) was highly detected in the stem. The maximum values were 5.64, 4.59, 1.58, 1.51, and 1.04% for α-pinene, γ- terpinene, β-pinene 1,8-cineol and fenchone, respectively in the flower. However, very little trans-anethole was detected (0.27%) in the flower. From these results, it was suggested that the major components were different depending on the plant organs. However it was demonstrated that the related plant organs like flower-fruit and leaf-stem contained the similar components.

This study was conducted to examine the sensory attributes, gingerol content and volatile components of ginger paste resulting from microbial fermentation. In the ginger samples, a total of eighteen attributes were determined to characterize the sensory attributes from descriptive analysis. These eighteen attributes consisted of the following: one appearance, eight odor/aroma, eight taste, and one aftertaste attribute. The ginger fermented using Lactobacillus plantarum produced a ginger aroma and putrid taste, whereas the sample fermented with Lactobacillus brevis showed a decreased ginger aroma and taste, and generated a lemon flavor. A total gingerol content of fresh and fermented ginger was 100.19 mg% and 89.55 mg%, respectively. Sixty-one volatile components in the fresh and fermented ginger were identified, and constituted eight kinds of monoterpenes, twenty-one kinds of sesquiterpenes, eight kinds of oxygenated monoterpenes and nine kinds of oxygenated sesquiterpenes. The most abundant volatile component identified in the fresh ginger was $\alpha$-gingerberine (26.52%), whereas fermented ginger was increased in its alcohol components.

The volatile flavor components of snow crabs from the Young-duk coast of Korea and their concentrated cooker effluent were isolated by a modified method from Likens and Nickerson, using a simultaneous distillation and extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-MS. The flavor profile of boiled crab demonstrated that the favorable flavor characteristic of crab involved a seafood-like note, and that of concentrated cooker effluent demonstrated that the weak boiled crab flavor involved a fishy note. The main flavor components of boiled crab were heterocyclic compounds including alkylpyrazines, thizoles and thiolanes, aliphatic ketones including 2-heptanone and nonanone. On the other hand, the main flavor components of cooker effluent were aldehydes including 3-methylbutanal, alipatic ketones including 2-heptanone and alkanes including 2,6,10,14-tetramethyl-pentadecane. Almost all of heterocyclic compounds, which seem to be important contributors to the flavor of boiled crab, were not identified in concentrated cooker effluent. As a result, there may be a need to add the crab flavor components formed through model experiments of Maillard reactions to the concentrated cooker effluent for human consumption.

Volatile flavor components of two strawberry (Fragaria ananassa Duch.) varieties, Bogyojosaeng and Suhong, ere extracted by SDE(Simultaneous steam distillation and extraction) using a mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 146 and 153 components in Bogyojosaengand Suhong respectively. There were 49 esters, 25 alcohols, 20 ketones, 24 aldehyds, 6 acids, 9 terpenes and terpene derivatives, 2ethers, 11 unknowns and miscelaneous in Bogyojosaeng and 67 ethers, 9 unknowns and miscellaneous in Suhong. Among these, (E)-2-hexenyl acetae (4.56%) in Bogyojosaeng and (E)-nerolidol (12.38%) in Suhong were major compounds and aceticacid, (E)-2-hexenal, hexyl acetate, ethyl acetate, ethyl butanoate, methyl butanoate, ethyl hexanoate and ${\gamma}$-dodecalactone were the main components in each sample, though there were several differences in composition and threshold of volatile compounds. Total contents of volatile components isolated and identified in Bogyojosaeng an Suhong were 9.010 and 12.527 mg/kg, respectively.

Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2$0^{\circ}C$ for 14 days followed by aging at 1$0^{\circ}C$ for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components, were 2 aldehydes (4.74%), 5 acohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%) and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wien vinegar and sherry wine vinegar in particular , acetioin, methyl acetate, and butanoic acid were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possiblity to compete with European wine vinegar.

The volatile flavor components were isolated from the roots of Saussurea lappa C.B. Clarke produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). 63 aroma compounds representing 87.47% of the total peak area were tentatively identified, including 13 alcohols (22.56%), 26 hydrocarbons (21.78%), 4 aldehydes (21.24%), 11 ketones (18.04%), 1 oxide (0.52%), 3 esters (0.16%), 1 carboxylic acid (0.02%) and 4 miscellaneous components (3.15%). 46 volatile flavor components of imported S. lappa C.B. Clarke constituted 65.69% of the total volatile composition were tentatively characterized, consisting of 1 aldehyde (23.32%), 24 hydrocarbons (16.69%), 10 ketones (15.84%), 7 alcohols (8.92%), 1 oxide (0.83%), 2 esters (0.07%) and 1 acid (0.02%). The predominant components of both essential oils were (7Z,10Z,13Z)-7,10,13-hexadecatrienal and dehydrocostuslactone.

Volatile oil components were analysed in perilla frutescens accessions collected from different regions in South Korea and identified chemotypes based on the major volatile oil components. Major components out of 30 compounds identified were limonene, perillaldehyde, perillaketone, isoegomaketone, beta-caryophyllene, beta-farnesene, myristicin, and dillapiole. P. frutescens collections were classified into four chemotypes : PA type (57.7% limonene and 19.8% perillaldehyde), PK type(89.8% perillaketone), ST type(82.4% sesquiterpene, as 54.5% beta-caryophyllene and 7.9% beta-farnesene) and PP type (40.3% phenylpropenes as 3.6% myristicin and 26.7% dillapiole) and 7.8% sesquiterpenes. The majorities of P. frutescens collectoins in this study belong to PA type(41.9%) and PK type(38.8%).

The volatile flavor components were obtained from the aerial parts of Houttuynia cordata by a simultaneous distillation-extraction(SDE) method and bactericidal effects of the volatile flavor components on some strains were examined. Strong antibacterial activities were observed against Bacillus cereus, Bacillus subtilis, Vibrio cholerae 0-1 and Vibrio parahaemolyticus. To further elucidate the effective components in the extract, SDE extract was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry(GC/MS). A total of 98 volatile compound were detected. Of these, 90 were confirmed including 6 hydrocarbons(0.34%), 12 alcohols(1.31%), 13 aldehydes(33.81%), 1 acetal(0.01%), 6 esters(1.16%), 2 acids(3.10%), 5 ketones(5.87%), 2 furans(0.06%), 1 phenol(0.18%), 41 terpenes(53.23%)and 3 miscellaneous compound(0.93%). Major components were determined to be $\beta$-mycene, decanal, cis-ocimene and 2-undecanone.

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.

This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15$^{\circ}C$, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4~7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8~14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and $\beta$-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation.

목적: 본 연구는 라오스와 태국산 침향의 GC-MS 기반 휘발성 성분을 분석하고, 선행연구에서 보고된 베트남 등 5개 산지 결과 와 통합하여 총 7개 산지의 성분을 바탕으로 헬스케어 및 뷰티 제품으로의 활용 가능성을 검토하고자 하였다. 방법: 라오스 및 태국산 침향을 각각 시료 6, 7로 설정하고, 선행연구와 동일한 조건에서 GC-MS 분석을 수행하였다. 또한 시료 1-7에서 검출 된 sesquiterpene 성분에 대해 국내외 주요 데이터베이스를 활용, 관련 in vitro 및 in vivo 문헌을 조사하여 생리활성 효과를 정 리하였다. 결과: GC-MS 분석 결과, 라오스 및 태국산 침향은 선행 연구시료(시료 1-5)와 유사하게 휘발성 유기 화합물(volatile organic compounds, VOCs), monoterpene, sesquiterpene이 검출되었다. 7개 시료 모두에서 italicene ether, epi-γ-eudesmol, α-agarofuran의 3종의 공통 sesquiterpene이 확인되었으며, 이 외 3종의 VOC가 공통적으로 검출되었다. 총 38종의 성분에 대해 157편의 문헌을 검토한 결과, 항암, 항미생물, 항염증, 중추신경계 보호, 면역조절, 대사 증후군, 근골격 보호 등 15개 분야의 활성 이 보고되었으며, 특히 염증성 사이토카인 조절을 통한 항염증 및 면역 균형 유지 기전이 가장 빈번하게 관찰되었다. 결론: 침향은 독특한 향기를 나타내는 식물성 향료로 전통적으로 설사, 구토, 천식, 류마티즘 등 치료에 활용되어 왔으며, 최근에는 면역 증진과 체력 관리 소재로 주목받고 있다. 본 연구에서는 국내 최초로 베트남 등 7개국 산지의 침향 휘발성 성분을 비교하고, 문헌 검토를 통해 항암, 항염증, 아토피 개선, 면역 조절 등 다양한 생리활성을 확인하였다. 특히 항염증 및 면역 조절 활성을 중심으로 한 침향 sesquiterpene이 두드러졌으며, 이러한 특성은 향후 기능성 화장품, 건강기능식품, 아로마 제품 등으로의 응용 가능성을 보여준다. 따라서 본 연구는 침향의 기능성 원료화 및 헬스케어 및 뷰티 산업 활용을 위한 후속 연구를 위한 과학적 근거를공 제한다.

Purpose: To provide a comprehensive volatile chemical profile of agarwood from Laos and Thailand using gas chromatography–mass spectrometry (GC–MS). The data were compared with results previously published from five other geographic sources, enabling a robust evaluation of agarwood’s suitability for pharmaceutical and cosmetic applications. Methods: Volatile components of agarwood samples from Laos and Thailand (samples 6 and 7) were analyzed using the GC–MS protocols described in earlier studies. A subsequent evaluation of the sesquiterpenes identified in all seven samples was conducted using a systematic literature review of major databases, focusing on in vitro and in vivo reports of biological activity. Results: GC–MS analysis revealed that agarwood from Laos and Thailand contained volatile organic compounds (VOCs), monoterpenes, and sesquiterpenes, consistent with previous reports. Across the seven samples, three common sequiterpenes–italicene ether, epi-γ-eudesmol, and α-agarofuranㅡthree shared VOCS were identified. The literature review of 38 compounds produced 157 references, categorized into 15 biological activity domains, including anticancer, antimicrobial, anti-inflammatory, neuroprotective, immunomodulatory, metabolic, and musculoskeletal effects. Anti-inflammatory pathways mediated by cytokine regulation were most frequently observed. Conclusion: This is the first Korean comparative analysis of the volatile components of agarwood from seven geographic regions. The integrated GC–MS and literature-based findings highlight anti-inflammatory activity as a major biological mechanism. These results provide a solid foundation for future statistical analyses and in vitro/in vivo validation of individual compounds to advance agarwood research and its medicinal and cosmetic applications.

目的: 利用气相色谱-质谱联用技术(GC-MS)对老挝和泰国沉香的挥发性化学成分进行全面分析。并将所得数据与 先前发表的来自其他五个地理区域的沉香结果进行比较，从而对沉香在医药和化妆品领域的应用潜力进行可靠 的评估。方法: 采用先前研究中描述的GC-MS方法分析了来自老挝和泰国的沉香样品(样品6和7)的挥发性成分。 随后，通过对主要数据库进行系统文献综述，重点关注体外和体内生物活性研究报告，对所有七个样品中鉴定 的倍半萜类化合物进行了评估。结果: GC-MS分析表明，老挝和泰国的沉香中含有挥发性有机化合物(VOCs)、 单萜和倍半萜，与之前的报道一致。在所有7个样品中，鉴定出3种共同的倍半萜——italicene ether, epi-γ- eudesmol, α-agarofuran——以及共同的3种VOC。对38种化合物的文献检索共获得157篇参考文献，这些参 考文献被归类为15个生物活性领域，包括抗癌、抗菌、抗炎、神经保护、免疫调节、代谢和肌肉骨骼效应。其 中，细胞因子调节介导的抗炎通路最为常见。结论: 这是韩国首次对七个地理区域的沉香挥发性成分进行比较分 析。结合气相色谱-质谱联用技术和文献资料，研究结果表明抗炎活性是沉香的主要生物学机制。这些结果为未 来开展统计分析以及对单个化合物进行体外/体内验证奠定了坚实的基础，有助于推进沉香的研究及其在医药和 化妆品领域的应用。

목적: 이 연구의 목적은 베트남산 침향과 인근 4개 국가에서 생산된 침향을 GC-MS로 휘발성 성분 분석을 통해 피부 건강과 관 련한 효능이 보고된 성분을 확인하고, 향후 천연 화장품 원료로 활용 가능성을 확인하고자 하였다. 방법: 베트남산 Aquilaria crassna (A. crassna) 침향을 포함하여 인도네시아, 말레이시아, 미얀마, 캄보디아 각각 침향을 포함하여 총 5개의 침향 시료 를 확보하였고, 각각 침향에 대하여 시료 1-5로 명명하고 GC-MS로 측정하여 정성분석 결과를 비교하였다. 베트남산 침향(시 료 1)은 DNA 분석을 통해 A. crassna 임을 동정하고 표준품으로 선정하였다. 결과: GC-MS 실험 결과 침향의 휘발성 성분 중 sesquiterpene을 주로 포함하고 있었다. 시료 1-5 공통으로 검출되는 성분은 sesquiterpene으로 italicene ether, epi-γ-eudesmol, δ-guaiene, α-agarofuran의 4종이었고, 단순 휘발성 방향성 성분(simple volatile aromatic compounds, SVAC)으로 1-octanol, 4-(4-methoxyphenyl)-2-butanone, 4-phenyl-2-butanone, benzaldehyde, ethylbenzene, nonanal, octanal, 2-ethyl-1- hexanol 등 8종이었다. 특히 sesquiterpene 성분 중 α-agarofuran, β-selinene, α-curcumene, α-santalol 등은 각각 항염증, 항 산화, 항균, 항피부암 활성 등이 보고되었다. 결론: 이 연구를 통해 베트남산 A. crassna 외의 4개 산지별로 품질에 있어서 휘 발성 성분 조성에서 현저한 차이를 확인하였다. 침향은 그 자체가 고유한 향기를 가지면서 피부 건강에 유용한 활성을 가지는 sesquiterpene 성분을 포함하고 있으므로, 향후 천연 화장품 원료로 활용하여 고부가가치를 가지는 기능성 화장품으로 개발이 기대된다.

Purpose: The objective of this study was to evaluate the quality of five different types of agarwood from Vietnam and 4 other areas and analyze the volatile chemical components by gas chromatography mass spectrometry (GC-MS). We attempted to identify the ingredients that have previously been reported to have skin health benefits, and reviewed their potential future use as raw materials for natural cosmetics. Methods: The five sources of Aquilaria crassna (A. crassna ) were from Vietnamese, Indonesian, Malaysian, Myanmar, and Cambodian agarwoods. The volatile chemical components of each agarwood were analyzed by GC-MS. The Vietnamese agarwood was selected as a standard by identifying A. crassna through DNA analysis. Results: GC-MS analysis revealed that ‘sesquiterpene’ was contained in all the agarwood samples. The four sesquiterpene components, italicene ether, epi-γ-eudesmol, δ-guaiene, and α-agarofuran were commonly detected in all agarwood samples. Eight simple volatile aromatic compound components (1-octanol, 4-(4-methoxyphenyl)-2-butanone, 4-phenyl-2-butanone, benzaldehyde, ethylbenzene, nonanal, octanal, and 2-ethyl-1-hexanol) were commonly detected. The sesquiterpene components, α-agarofuran, β-selinene, α-curcumene, and α-santalol have been reported to have anti-inflammatory, antioxidant, antibacterial, and anti-skin cancer properties, respectively. Conclusion: This study demonstrated a substantial difference in the quality of the volatile component composition in each of the four source areas other than A. crassna from Vietnam. Agarwood contains sesquiterpene, which has a unique fragrance and is beneficial for skin health, and it is expected to be utilized as a raw material for natural cosmetics and developed in the future as a functional cosmetic with high added value.

目的: 评估来自越南和其他4个地区的五种不同类型的沉香的质量，并通过气相色谱质谱法(GC-MS)分析挥发 性化学成分。我们试图确定以前被报道对皮肤健康有益的成分，并审查了它们未来作为天然化妆品原料的潜 在用途。方法: 沉香的五个来源分别来自越南、印度尼西亚、马来西亚、缅甸和柬埔寨。通过GC-MS分析每种 沉香的挥发性化学成分。通过 DNA分析鉴定A. crassna ，选择越南沉香作为标准。结果: GC-MS分析显示， “倍半萜”包含在所有沉香样品中。在所有沉香样品中普遍检测到四种倍半萜成分有italicene ether, epi-γ- eudesmol、δ-guaiene、α-agarofuran，八种简单的挥发性芳香化合物成分(1-octanol, 4-(4-methoxyphenyl)- 2-butanone, 4-phenyl-2-butanone, benzaldehyde, ethylbenzene, nonanal, octanal, 2-ethyl-1-hexanol) 等。据报道，倍半萜成分中α-agarofuran、β-selinene、α-curcumene, α-santalol 等分别具有抗炎、抗氧化、 抗菌和抗皮肤癌的特性。结论: 这项研究表明，除了来自越南的沉香之外，四个来源区域的挥发性成分组成的质 量存在显着差异。沉香中含有倍半萜烯，具有独特的香味，有益于皮肤健康，有望作为天然化妆品的原料，未 来有望发展为高附加值的功能性化妆品。

솔잎(Pinus densiflora S.)의 휘발성 성분을 추출시간과 온도를 달리하면서 headspace(purge & trap)-GC/MS로 분석하여 총61개의 휘발성 성분을 확인하였다. 확인된 성분을 관능기별로 분류하여 보면 hydrocarbons 35종, alcohols 16종, carbonyls 4종, ethers 3종, esters 2종, acid 1종으로 나타났다. 솔잎에서 확인된 주요 휘발성 성분으로는 $\alpha$-pinene(1.5～15.7%), $\beta$-pinene(0.4～5.4%), $\beta$-myrcene(13.2～15.6%), $\beta$-phellandrene (12.0～16.0%), cis-3-hexenol(4.0～18.3%), $\beta$-caryophyllene (3.6～6.8%) 등이 확인되었다. 또한 headspace(purge & trap)법에 의해 솔잎의 휘발성 성분 분석시 최적 조건을 검토하기 위해 실온에서 2시간과 20시간동안 추출한 것과 6$0^{\circ}C$에서 2시간과 20시간동안 각각 추출했을 때 실온에서 2시간 추출시 가장 많은 56개의 성분이 확인되었고, 실온에서 2시간 추출시 가장 적은 45개의 성분이 확인되었다. 시험조건에 따른 휘발성분 분석에서 비점이 낮은monoterpenes화합물들은 추출시 초기에 주로 추출되어 지고 alcohols류와 비점이 높은 sesquiterpenes 화합물들은 추출시간을 길게 했을 때 더 많은 성분이 추출된다는 것을 알 수 있었다. 4가지 추출조건을 종합해 볼 때 고비점 휘발성 성분 분석에는 6$0^{\circ}C$에서 20시간 추출이 가장 양호하나, 전반적으로 실온에서 20시간 추출이 가장 적합한 조건인 것으로 나타났다.

Volatile components of pine needle(Pinus densiflora S.) were isolated by purge & trap headspace technique and analyzed by gas chromatography-mass spectrometry(GC-MS). And then volatile components were extracted for 2 hr and 20 hr at the two different temperature settings: room temperature and 60$^{\circ}C$. A total of 61 volatile components were identified by the four different conditions. These compounds are classified into six categories in terms of chemical functionality: 35 hydrocarbons, 16 alcohols, 4 carbonyls, 2 esters, 1 acid and 3 ethers. The major components were ${\alpha}$-pinene(1.5～15.7%), ${\beta}$-myrcene(13.2～15.6%), ${\beta}$-phellandrene(l2.0～16.0%) and cis-3-hexenol(4.0～18.3%). In the comparison of the four extraction conditions, longer extraction can be effective to extract components that have a high boiling point, but proved useless in obtaining low boiling point components. As a result of these experiments under the four different conditions, the 20 hr extraction at room temperature appeared to be the most optimized condition for the analysis of volatile compounds by using the purge & trap headspace technique.

Theessential oils of anise darkopal lettuce and sweet basils cultivated in Korea were extracted by simulatneous steam distillation and extraction method and were analyzed by GC/MSD. Total 41 com-ponents were identified in essential oils including 11 alcohols, 6 carbonyls 19 hydrocarbons and 5 esters components. The major components were 1,8-cineole linalool $\alpha$-bergamotene $\beta$-elemene methyl chavicol, $\beta$-cubebene methyl cinnamate and eugenol. Darkopal lettuce and sweet basils were rich in linalool(30.1-36.5%) methyl chavicol(8.1-25.5%) and relatively poor in methyl cinnamate(0-2.71%) Anise basil was rich in linalool(28.5%) and methyl cinnamate(23.1%) However methyl chavicol which was known as one of the main components of bisil was not detected.