@article {15,
	title = {Character Impact Odorants of Wild Edible Plant-Cacalia hastata L. var. orientalis-Used in Japanese Traditional Food},
	journal = {Journal of Oleo ScienceJournal of Oleo ScienceJournal of Oleo Science},
	volume = {59},
	number = {10},
	year = {2010},
	note = {655LDTimes Cited:7Cited References Count:31},
	month = {Oct},
	pages = {527-533},
	abstract = {The chemical composition of the essential oil of Cacalia hastata L. var. orientalis has been investigated by GC and GC-MS. Important odor-active compounds were detected in the oil by GC-MS/Olfactometry (GC-MS/O) and aroma extraction dilution analysis (AEDA). Fifty-one compounds were identified in the oil by GC-MS. The major components of the essential oil were (+)-(4S)-cacalohastine (48.8\%), germacrene D (11.4\%), and myrcene (10.2\%). GC-MS/O and AEDA showed that gamma-terpinene, hexanol, and p-mentha-2,4(8)-diene were the most characteristic aroma compounds of the oil. It seems that these components are responsible for the fresh odor of C. hastata L. var. orientalis.},
	keywords = {acids, aroma extraction dilution analysis (aeda), biologically-active compounds, cacalia hastata l. var. orientalis, cacalohastine, chemical variability, constituents, essential oil, gc-ms, leaves, sesquiterpenes, volatile flavor components},
	isbn = {1345-8957},
	author = {Miyazawa, M. and Kawauchi, Y. and Utsumi, Y. and Takahashi, T.}
}
