Department of Food Engineering, Dankook University, Anseo-dong, Cheonan 330-714, South Korea.
J Agric Food Chem. 2009 Dec 23;57(24):11537-42. doi: 10.1021/jf902669d.
Aroma-active compounds from Korean perilla (Perilla frutescens Britton) leaf were extracted by solvent-assisted flavor evaporation (SAFE), liquid-liquid continuous extraction (LLCE), and hydrodistillation (HD) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Thirty-three volatile compounds were identified by GC-MS. 1-(3-Furyl)-4-methyl-1-pentanone (perilla ketone) was found to be the most abundant volatile compound, followed in order by (Z)-3-hexenol and 1-octen-3-ol. Perilla ketone comprised 81% (93 ppm), 84% (120 ppm), and 95% (490 ppm) of the volatile compounds obtained from SAFE, LLCE, and HD, respectively. Thirteen aroma-active compounds were detected by GC-O. Perilla ketone, 1-(3-furyl)-4-methyl-3-penten-1-one (egoma ketone), and 1-(3-furyl)-4-methyl-2-penten-1-one (isoegoma ketone) were considered to be the characteristic aroma-active compounds of Korean perilla leaf. Perilla ketone, (Z)-3-hexenal (green), egoma ketone, and isoegoma ketone were the most intense aroma-active compounds in Korean perilla leaf. Other relatively intense odorants included (Z)-3-hexenol (green), (E)-2-hexenal (green), benzaldehyde (almond), 1-octen-3-one (metallic), 1-octen-3-ol (mushroom), phenylacetaldehyde (honeysuckle), linalool (lemon), and beta-caryophyllene (woody).
从韩国紫苏（Perilla frutescens Britton）叶中用溶剂辅助风味蒸发（SAFE）、液-液连续萃取（LLCE）和水蒸馏（HD）提取芳香化合物，并通过气相色谱-质谱联用（GC-MS）和气相色谱-嗅闻分析（GC-O）进行分析。通过 GC-MS 鉴定了 33 种挥发性化合物。1-(3-呋喃基)-4-甲基-1-戊酮（紫苏酮）被发现是最丰富的挥发性化合物，其次是（Z）-3-己烯醇和 1-辛烯-3-醇。紫苏酮分别占 SAFE、LLCE 和 HD 获得的挥发性化合物的 81%（93ppm）、84%（120ppm）和 95%（490ppm）。通过 GC-O 检测到 13 种香气活性化合物。紫苏酮、1-(3-呋喃基)-4-甲基-3-戊烯-1-酮（egoma 酮）和 1-(3-呋喃基)-4-甲基-2-戊烯-1-酮（isoegoma 酮）被认为是韩国紫苏叶的特征香气活性化合物。紫苏酮、（Z）-3-己烯醛（绿色）、egoma 酮和 isoegoma 酮是韩国紫苏叶中最强烈的香气活性化合物。其他相对强烈的气味物质包括（Z）-3-己烯醇（绿色）、（E）-2-己烯醛（绿色）、苯甲醛（杏仁）、1-辛烯-3-酮（金属）、1-辛烯-3-醇（蘑菇）、苯乙醛（金银花）、芳樟醇（柠檬）和β-石竹烯（木质）。
