| Compounds | Content |
|---|---|
| 2,2,6-Trimethyloctane | 8.6% |
| 2,2,3-Trimethylnonane | 3.6% |
| 3-Methyl-5-propylnonane | 3.1% |
| 2,2,5-Trimethyldecane | 2.9% |
| Limonene | 10.2% |
| Hexadecane | 8% |
| 2,2,6-Trimethyldecane | 1.3% |
| Tricyclo[4.4.0.0(3,9)]decane | 1.4% |
| Isoledene | 1.5% |
| Bicyclo[2.2.2]octa-2,5-diene, 1,2,3,6-tetramethyl- | 1.9% |
| 2-Methyl-2-dodecanol | 2.1% |
| Humulene | 2.7% |
| Longicyclene | 1.1% |
| Dihydro-beta-agarofuran | 1.2% |
| beta-Selinene | 3.9% |
| Viridiflorene | 3.1% |
| alpha-Guaiene | 9% |
| Isolongifolan-8-ol | 4.2% |
| (+)-delta-Cadinene | 1.6% |
| 2,4,4-Trimethyl-1,3-pentanediol diisobutyrate | 4.1% |
引用文献:
Kim J H, Choi M Y, Oh H S. The volatile flavor components of fresh Codonopsis lanceolata cultivated on a wild hill[J]. Korean journal of food and cookery science, 2006, 22(6): 774-782.