Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristic Odor Components of Perilla frutescens var. acuta Kudo Oil by Aroma Extract Dilution Analysis

Choi, Hyang-Sook

  • Published : 20040600
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Abstract

Characteristic odor components of essential oil from Perilla frutescens var. acuta Kudo growing in Korea were identified by aroma extract dilution analysis. Essential oil was extracted by simultaneous steam distillation extraction method, and 108 volatile components were confirmed. Highest flavor dilution factors were found for perilla ketone, terpinen-4-ol, ${\alpha}$-humullene, perilla aldehyde, humullene epoxide, and trans-dodec-2-enol. Sniff test results of original essential oil revealed that perilla ketone, perilla alcohol, perilla acetate, trans-dodec-2-enol, ${\alpha}$-humullene, and terpinen-4-o1 were characteristic odor components. Perilla ketone, considered as important characteristic odor component of P. frutescens var. acuta Kudo, showed highest relative flavor activity.

Keywords

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