Comparison of Essential Oils from Three Kinds of Cryptotaenia japonica Hassk (Kirimitsuba, Nemitsuba, and Itomitsuba) used in Japanese Food.

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%).