Identification of the potent odorants responsible for the characteristic aroma and palatability of fresh perilla leaf
Author:
Affiliation:
1. Ogawa & Company, Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/70/10/70_NSKKK-D-23-00028/_pdf
Reference8 articles.
1. 1) Morinaka, Y., Fukuda, N., and Takayanagi, K. (2002). Evaluation of perilla (Perilla frutescens) aroma -Analysis of volatile aromatic components in fresh perilla leaves by adsorptive column method-. J. Japan. Soc. Hort. Sci., 71, 411–418 (森中洋, 福田直也, 高柳謙治. シソの香気評価に関する研究 -カラム濃縮法によるシソ生葉香気成分の分析-, 日本園芸学会誌).
2. 2) Morinaka, Y., Fukuda, N., and Takayanagi, K. (2002). Evaluation of perilla (Perilla frutescens) aroma -Statistical comparison between analytical and sensory data of perilla leaf aroma-. J. Japan. Soc. Hort. Sci., 71, 424–433 (森中洋, 福田直也, 高柳謙治. シソの香気評価に関する研究 -シソ葉香気の機器分析データと官能評価データの統計解析-, 日本園芸学会誌).
3. 3) Sato-Masumoto, N. and Ito, M. (2014). Two types of alcohol dehydrogenase from Perilla can form citral and perillaldehyde. Phytochemistry, 104, 12–20.
4. 4) Muselli, A., Bighelli, A., Hoi, T.M., Thao, N.T.P., Thai, T.H., and Casanova, J. (2000). Dihydroperillaldehydes from Enhydra fluctuans Lour. essential oil. Flavor and Fragrance J, 15, 299–302.
5. 5) Schieberle, P. (1995). New developments in methods for analysis of volatile flavor compounds and their precursors, In “Characterization of food: emerging methods.” ed. by Goankar, A., Elsevier, Amsterdam, pp. 403–431.
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