AbstractVolatile compounds of Chrysanthemum coronarium L. (Garland) from Korea were isolated and analysed by simultaneous distillation–extraction and gas chromatography–mass spectrometry, respectively. Myrcene (31.9%) was the most abundant compound, followed by α‐bisabolol (16.5%), (E,E)‐α‐farnesene (11.0%) and (E)‐β‐farnesene (8.4%). Eighteen aroma‐active compounds were detected by aroma extract dilution analysis conducted on two GC columns with different polarities. (Z)‐3‐Hexenal (green/apple), (E)‐2‐hexenal (green/fruity), methional (boiled potato/roasty), myrcene (metallic/plastic), nonanal (green/waxy) and (E,Z)‐2,6‐nonadienal (cucumber) showed high flavour dilution factors of 33–35 on both columns. Because no single characteristic impact compound represented the total aroma characteristics of C. coronarium, the aroma is considered to be determined by a combination of various aroma‐active compounds with different aroma properties. Copyright © 2004 John Wiley & Sons, Ltd.