| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| perilla_frutescens_l._britton [2022/07/02 09:36] – andreas | perilla_frutescens_l._britton [2022/07/02 09:40] (aktuell) – andreas |
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| 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. \\ | 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] | [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 leaf oil is listed among generally regarded as safe (GRAS) food flavorings for use in baked goods, beverages, frozen dairy products, puddings, and processed vegetables and soups (Smith et al., 2001). The bright green leaves of P. frutescens var. crispa f. viridis (green perilla, green shiso) are described as having a cinnamon-like odor and a taste reminiscent of ginger (Tian et al., 2014). Perilla frutescens var. crispa f. purpurea Makino (red perilla, red shiso), with reddish-purple leaves having a strong aroma and flavor, is used to add color and flavor to pickled ume plums, ginger root, and Chinese artichoke tubers (Tian et al., 2014). “Ma-Nga-Chan” (P. frutescens var. frutescens) and “Hom Heuat” (P. frutescens var. crispa) are common names for perilla in Laos (Ito et al., 2008). “Hom Heuat” is generally used in a popular noodle soup called “Phoo” in Vietnam and Laos, and “Ma-Nga-Chan” is commonly mixed into a sticky rice dish called “Cao-Tom” in Laos and Thailand (Ito et al., 2008). “Zisu” (red perilla) and “Baisu” (green perilla) are widely used in China for flavoring and food agents (Huang et al., 2011). “Egoma” (P. frutescens var. frutescens) and “Shiso” (P. frutescens var. crispa) are also common culinary herbs in Japanese cuisine and “Shiso” tea is one of the teas commonly consumed in Japan (Kiski et al., 2010). Kishi et al. found that “Shiso” tea decelerated the development of diabetes mellitus in rats (Kiski et al., 2010). Perilla seeds and leaves are known as “Bhanjira” in India where the seeds are used as flavoring agents in Indian cuisine (Chauhan et al., 2013)." \\ |
| | "In biting deterrent bioassays, biting deterrence index (BDI) values for compounds methyl perillate (0.73), perillic acid (0.71), perilla alcohol (0.69), perilla aldehyde (0.62), caryophyllene oxide (0.60), and limonene (0.52) indicated good biting deterrent activity but the activity was significantly lower (proportion not biting (PNB) value 0.84) than the positive control N,N-diethyl-3-methylbenzamide (DEET) at 25 nmol/cm2. In larval bioassays, methyl perillate was the most toxic compound with LC50 of 16.0 ppm. Methyl perillate was the most active compound against A. aegypti larvae and this compound may offer a new biodegradable mosquito control agent." \\ |
| | [Tabanca, Nurhayat, et al. "Essential oils of green and red Perilla frutescens as potential sources of compounds for mosquito management." Industrial Crops and Products 65 (2015): 36-44] |
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