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perilla_frutescens_l._britton [2016/02/25 10:00]
andreas |
perilla_frutescens_l._britton [2022/07/02 11:36]
andreas |
| Perilla frutescens (L.) Britton - syn.Perilla ocymoides L. - Lamiaceae \\ | Perilla frutescens (L.) Britton - syn.Perilla ocymoides L. - Lamiaceae \\ |
| 紫苏 zi su (chin.), wild sesame, shiso, kkaennip, egoma, beefsteak plant, yegoma oil plant, **Perilla**, Shiso, Schwarznessel, Sesamblatt | 紫苏 zi su (chin.), wild sesame, shiso, kkaennip, egoma, beefsteak plant, yegoma oil plant, purple mint, **Perilla**, Shiso, Schwarznessel, Sesamblatt |
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| Annual aromatic herb, 0.3-2 m tall, cultivated in Asia; leaves broadly ovate to circular, serrate, green, purplish, or purple-black; flowers white. \\ | Annual aromatic herb, 0.3-2 m tall, cultivated in Asia; leaves broadly ovate to circular, serrate, green, purplish, or purple-black; flowers white. \\ |
| "Korean cuisine uses green leaves of the oilseed variety, which have a flavor different from shiso, and also uses the perilla seeds, known as "wild sesame", a source of perilla oil rich in ALA omega-3 fatty acids." \\ [[http://en.wikipedia.org/wiki/Perilla]] | "Korean cuisine uses green leaves of the oilseed variety, which have a flavor different from shiso, and also uses the perilla seeds, known as "wild sesame", a source of perilla oil rich in ALA omega-3 fatty acids." \\ [[http://en.wikipedia.org/wiki/Perilla]] |
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| "...essential oil ... of the leaf ... It is known that agreeable aromatic [//spicy cumin-like//] smell largely depends on the presence of a cyclic monoterpenoid, [[http://en.wikipedia.org/wiki/Perillaldehyde|perillaaldehyde]] (4-isopropenyl-1-cyclohexene-1-carboxaldehyde), which occupies a large part of the essential oil. However, there are chemical varieties of this species which do not have perillaaldehyde but either a monoterpenoid with a disagreeable smell or phenylpropanoid as the main oil component ..." \\ | **leaves** |
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| | "...essential oil ... of the leaf ... It is known that agreeable aromatic smell largely depends on the presence of a cyclic monoterpenoid, [[http://en.wikipedia.org/wiki/Perillaldehyde|perillaaldehyde]] (4-isopropenyl-1-cyclohexene-1-carboxaldehyde, //spicy cumin-like//), which occupies a large part of the essential oil. However, there are chemical varieties of this species which do not have perillaaldehyde but either a monoterpenoid with a disagreeable smell or phenylpropanoid as the main oil component ..." \\ |
| [Perilla: The Genus Perilla. He-ci Yu, Kenichi Kosuna, Megumi Haga, CRC Press, 1997] | [Perilla: The Genus Perilla. He-ci Yu, Kenichi Kosuna, Megumi Haga, CRC Press, 1997] |
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| |{{:perillaaldehyde.jpg| perilla aldehyde}} \\ perilla aldehyde \\ | {{:perillaketone.jpg| perilla ketone}} \\ perilla ketone | | |{{:perillaaldehyde.jpg| perilla aldehyde}} \\ perilla aldehyde \\ |{{:perillaketone.jpg| perilla ketone}} \\ perilla ketone \\ (1-furan-3-yl-4-methylpentan-1-one) |{{:egomaketone.jpg| egoma ketone}} \\ egoma ketone |{{:isoegomaketone.jpg| isoegoma ketone}} \\ isoegoma ketone | |
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| "...Korean perilla (Perilla frutescens Britton) leaf were extracted ... 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. [[http://en.wikipedia.org/wiki/Perilla_ketone|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 β-caryophyllene (woody)." \\ | "...Korean perilla (Perilla frutescens Britton) leaf were extracted ... 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. [[http://www.thegoodscentscompany.com/data/rw1401701.html|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 ([[http://www.thegoodscentscompany.com/data/rw1065881.html|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 β-caryophyllene (woody)." \\ |
| [Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf. Won Ho Seo and Hyung Hee Baek, J. Agric. Food Chem., 2009, 57 (24), pp 11537–11542] | [Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf. Won Ho Seo and Hyung Hee Baek, J. Agric. Food Chem., 2009, 57 (24), pp 11537–11542] |
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| "The name beefsteak plant is probably derived from the bloody purple-red color of the leaves of many forms... We cannot recommend most forms of beefsteak plant for culinary applications. Perilla frutescens has no GRAS status and many forms are rich in perilla ketone, a chemical shown to be apotent lung toxin and documented to produce acute pulmory edema in sheep, atypical interstitial pneumonia and acute pulmonrary emphysema and edema in cattle, and restricitve lung disease in horses." \\ | "The name beefsteak plant is probably derived from the bloody purple-red color of the leaves of many forms... We cannot recommend most forms of beefsteak plant for culinary applications. Perilla frutescens has no GRAS status and many forms are rich in perilla ketone, a chemical shown to be a potent lung toxin and documented to produce acute pulmory edema in sheep, atypical interstitial pneumonia and acute pulmonrary emphysema and edema in cattle, and restricitve lung disease in horses." \\ |
| [The encyclopedia of herbs: a comprehensive reference to herbs of flavor and fragrance., DeBaggio, T., Tucker, A.O., Timber Press, 2009, 389] | [The encyclopedia of herbs: a comprehensive reference to herbs of flavor and fragrance., DeBaggio, T., Tucker, A.O., Timber Press, 2009, 389] lit.cit.: \\ |
| | [Kerr, L. A. (1983). Perilla frutescens toxicity in cattle (Doctoral dissertation, Oklahoma State University).] [[https://shareok.org/bitstream/handle/11244/16337/Thesis-1983-K403p.pdf]] |
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| Essential oil (leaves and stems) of Perilla frutescens var. japonia (Egoma) inhibits the growth of other plants like lettuce and crabgrass. The inhibitor was identified as perilla ketone. \\ [[http://kurepo.clib.kindai.ac.jp/modules/xoonips/download.php?file_id=509]] | "...the main chemotypes of Chinese producing Perilla are PA type (mainly containing Perilla aldehyde and limonene), PK type (mainly containing perillaketone) and PP type (subdivided as PP-a type, with apiole as its main component; PP-m type, with myristicin as its main component; PP-e type, with elemicin as main component; PP-as type, with asarone as main component)." \\ |
| | [Wei, C. L., and B. L. Guo. "Advances in research of volatile oil and its different chemotypes in leaves of Perilla frutescens." Zhongguo Zhong yao za zhi= Zhongguo Zhongyao Zazhi= China Journal of Chinese Materia Medica 40.15 (2015): 2937-2944] |
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| | **seed oil** |
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| {{http://plantillustrations.org/ILLUSTRATIONS_HD/9419.jpg?500}} \\ | "Roasted perilla seed oils (RPSO) are widely used as condiment oils in Asian countries, especially in Korea and China, because of their roasted, nutty, and distinctive aromas, reminiscent of perilla aldehyde. Similar to sesame seed oils, RPSO are traditionally tailor-made by roasting, mechanical pressing, and simple refining from the raw perilla seeds... Oils from parilla seeds roasted below 170°C had relatively high concentrations of aldehydes, whereas pyrazines and furans were the predominant volatiles above 170°C. In all of the RPSO, the contents of both perilla aldehyde and perilla ketone remained almost constant and might be used to discriminate perilla seed oils from other roasted vegetable seed oils..." \\ |
| Curtis’s Botanical Magazine, vol. 50: t. 2395 (1823) [J. Curtis] \\ | 2-Methyl pyrazine and 2,5-dimethyl pyrazine are major contributors to the roasted flavor of sesame seed paste and also present in RPSO. 2-methyl pyrazine and 2,5(6)-dimethyl pyrazine represented about 70% of the total amount of pyrazines detected in RPSO180. \\ |
| | [Kim, Suk Ju, Hee Nam Yoon, and Joon Shick Rhee. "The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil." Journal of the American Oil Chemists' Society 77.4 (2000): 451-456] |
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| | {{perilla_frutescens.jpg?600}} \\ |
| | Curtis’s Botanical Magazine, vol.50 t.2395 (1823) \\ |
| [[http://plantillustrations.org/species.php?id_species=769250]] | [[http://plantillustrations.org/species.php?id_species=769250]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_5/P1380006.JPG}} \\ Perilla frutescens © Rolf Marschner (2010), [[http://botanische-spaziergaenge.at/viewtopic.php?f=95&t=2157]] |
